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Hobak jjigae
Courgette and tofu stew
호박찌개 (hobak jjigae): courgette, potato and tofu stew in a gochujang kelp broth
Hobak jjigae is the late-summer stew of Korean home kitchens, made when the garden throws up more courgettes (aehobak) than anyone can eat, and it lands on the table in its own pot next to rice and kimchi on any ordinary weeknight. Potato and soft tofu soften in a red, gently spicy broth of gochujang and kelp, and the courgette turns silky without falling apart. Most cooks start with anchovy stock; this one uses dried kelp and shiitake so it stays vegan. The usual mistake is adding the courgette with the potato, which leaves it mushy and grey by the time the potato is cooked. Chef's tip: a final splash of soup soy sauce (guk-ganjang) seasons the broth more deeply than salt without darkening it.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the kelp stock
- 3 ¼ cups water
- ⅓ oz dried kelp (dasima)
- 1 potatoabout 200 g, cut into 1.5 cm chunks
- ½ onionsliced
- 2 cloves garliccrushed
- 1 ½ tbsp gochujang (Korean chilli paste)
- 1 courgette or Korean squashabout 300 g, cut into thick half-moons
- 7 oz firm tofucut into 2 cm cubes
- 1 green chillisliced
- 1 spring onionsliced
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Method
0/5 doneStep 1: Put the 3 ¼ cups water, ⅓ oz dried kelp (dasima) and 3 dried shiitake mushrooms in a pot and bring slowly to a simmer over a medium heat. Remove the kelp as soon as it simmers and simmer the shiitake for 5 minutes more.
10 minStep 2: Lift out the shiitake, slice them and return them to the pot. Stir in the 1 ½ tbsp gochujang (Korean chilli paste) and 1 tsp Korean chilli flakes (gochugaru) until dissolved.
2 minStep 4: Add the 1 courgette or Korean squash and 7 oz firm tofu and simmer for 5 minutes more. The courgette is ready when its edges turn translucent but the pieces still hold their shape; the potato should now be fully soft.
5 minStep 5: Season with the 1 tbsp soup soy sauce (guk-ganjang) or ordinary soy sauce, then taste and add a pinch of salt if needed. Drop in the 1 green chilli and 1 spring onion, simmer for 1 minute and serve bubbling in the pot with rice.
1 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 10 g
- Carbs
- 20 g
- Fat
- 5 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hobak jjigae take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
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