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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, spicy hobak jjigae (korean squash stew) with pork & tofu. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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 it.

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

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