How to Make Delicious Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu perfect & tasty!

If you are having trouble lately in the kitchen when it involves getting your food just right, you are not the only one. Lots of people have natural cooking skill yet not quite sufficient knowledge to cook with perfection. This Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu dish is a great start, very easy to prepare as well as tasty.

My light and meatless take on a classic Korean stew that traditionally uses beef or pork. The broth is made with dried anchovy stock so it's not. Fish sauce, garlic, ginger, green chili pepper, green onion, ground black pepper, hot pepper paste, onion, pork belly, pork shoulder, potato, sesame oil, tofu, water.

Use onion, diced.
You need jalapeños, cut into 1/8" thick slices.
You need to prepare garlic cloves peeled and smashed (or chopped).
Provide pork shoulder, thinly sliced.
Provide dwenjang (Korean soybean paste) OR miso (which is the Japanese version).
Use gochujang (Korean chili paste).
Provide water.
Provide calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes).
You need package tofu (can be any firmness).

Short Tips:

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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!.

As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a In general, the stew is spicy. It can potentially make you sneeze while you're cooking and may even tickle your throat. The spiciness is also easy to customize to your liking - just go easy on the Korean hot pepper paste initially Your jjigae looks wonderful! I recommend cooking the jjigae using the dolsot. It gives a deep rich Now I dont have to go to BCD everytime i crave it.

Now that you have actually read Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu recipe, it is the time for you to head to the cooking area as well as prepare some wonderful food! Keep in mind, food preparation is not a skill that can be one hundred percent right initially. Method is required for you to grasp the art of food preparation.

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