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Great recipe for Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu. Jjigae (TCHEE-geh) is Korean for stew and, as in English, refers to any number of heartier (and in the case of Korean food, more pungent) dishes that are thicker than soup, which, in Korean culture is considerably more. For vegetables, zucchini and potatoes are typical for this stew.
To begin with this particular recipe, we must first prepare a few ingredients. You can have spicy hobak jjigae (korean squash stew) with pork & tofu using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
- Make ready 1/2 onion, diced
- Prepare 1-2 jalapeños, cut into 1/8" thick slices
- Take 2-4 garlic cloves peeled and smashed (or chopped)
- Take 1/2 pound pork shoulder, thinly sliced
- Make ready 1/4 cup dwenjang (Korean soybean paste) OR miso (which is the Japanese version)
- Make ready 1/4 cup gochujang (Korean chili paste)
- Get 4 cups water
- Make ready 4 cups calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes)
- Prepare 1 (14 oz.) package tofu (can be any firmness)
No pulling the guts out of dried anchovies here. Just some simple chicken stock instead. The world needs more pork belly. It's a bit fatty so it adds a wonderful richness to.
Steps to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
- Put all ingredients except squash and tofu in a pot, cover, turn the heat to medium high, and cook for 15 minutes.
- Give the jjigae a few good stirs. You'll see the jjigae change color as the dwenjang and gochujang dissolve into the broth. Let the jjigae continue cooking uncovered for 2 to 3 minutes until it comes to a boil.
- Add squash, give it a few good stirs, and cook another 15 minutes covered.
- Crumble tofu into the jjigae. (This is not typical - usually it's cut into cubes or slices - but I like it this way because the tofu picks up more flavor from the broth.) Cover and cook another 10 minutes. - - Don't worry that the broth is constantly boiling rather than simmering. Jjigae gets its well developed pungency from this constant application of higher heat and the resulting compounding, melding, and reduction of flavors.
- At this point, give everything another good stir and see if you need to adjust the seasoning. If it tastes fine, you're done. - - If a little too salty, add a touch of water. If you want more saltiness, you can add a little more dwenjang and/or gochujang, remembering that the gochujang is much hotter (as in spicy) than the dwenjang. - - If you do adjust the seasoning, let it boil another 4 or 5 minutes to let the new level of seasoning meld. - - That's it. Enjoy!
Easiest Way to Prepare Yummy Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu; Recipe: Tasty Fajitas Stuffed Chicken Breasts; How to Cook Yummy With Delicious Meatballs! Easy Kimchi Nabe (Hot Pot) How to Cook Delicious Rosemary chicken breasts; Recipe: Tasty Bacon wrapped, stuffed Chicken Breast; Archives You either love kimchi or you hate it, but for those of us who love it, its salty, briny, spicy crunch is the stuff of life. Honestly, if you're not eating it regularly, you should start, since it's being studied for an amazing list of health benefits, including anti-cancer, anti-aging, and antioxidant properties; obesity and high cholesterol prevention; and promotion of immunity and skin health. This stew doesn't require expensive cuts since the meat is thinly sliced, I usually either use pork belly, or pork shoulder. Also, don't cook the pork too long or it can tend to become tough and chewy.
Above is the way to cook spicy hobak jjigae (korean squash stew) with pork & tofu, very straightforward to make. Do the cooking stages correctly, chill out and use your coronary heart then your cooking shall be delicious. There are many recipes that you can try from this website, please discover what you need. In the event you like this recipe please share it with your folks. Glad cooking.
