Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu
Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy hobak jjigae (korean squash stew) with pork & tofu. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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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. Today's recipe is another simple and easy recipe, spicy pork stew or dwaejigogi-jjigae in Korean, a spicy, savory, juicy stew made with pork belly.

To get started with this recipe, we have to prepare a few components. You can cook spicy hobak jjigae (korean squash stew) with pork & tofu using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
  1. Take 1/2 onion, diced
  2. Prepare 1-2 jalapeños, cut into 1/8" thick slices
  3. Make ready 2-4 garlic cloves peeled and smashed (or chopped)
  4. Take 1/2 pound pork shoulder, thinly sliced
  5. Prepare 1/4 cup dwenjang (Korean soybean paste) OR miso (which is the Japanese version)
  6. Get 1/4 cup gochujang (Korean chili paste)
  7. Prepare 4 cups water
  8. Take 4 cups calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes)
  9. Take 1 (14 oz.) package tofu (can be any firmness)

In terms of protein, I use clams when I want a clean, refreshing taste of the stew. 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. Easier and a bit more approachable than absolutely authentic kimchi jjigae.

Steps to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
  1. Put all ingredients except squash and tofu in a pot, cover, turn the heat to medium high, and cook for 15 minutes.
  2. 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.
  3. Add squash, give it a few good stirs, and cook another 15 minutes covered.
  4. 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.
  5. 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!

I took the Korean fish stock out of the recipe. 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.

So that is going to wrap this up for this special food spicy hobak jjigae (korean squash stew) with pork & tofu recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!