Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

After some adjustments to suit my tastes (adding beef boullion cubes, fish sauce, king oyster mushrooms, and more chilis), this has become a top-tier recipe for me! Also very tasty garnished with lime.

I veganized it to share with some friends, and the taste does lack a certain je ne sais quoi, but it's still nice. I added onions and a tablespoon of soy sauce to boost the flavor. This is spicy, and I didn't even add the chili. The gochujang really does a lot of heavy lifting in this.

Ok biggest things for this one - get a mild green pepper. Don't be like me and use a Serrano pepper just because the shapes were similar to the recipe. Just don't. It's way too hot. Also you gotta start the rice when you start the jiggae. Use the water you get from washing the rice as the base for the jiggae. I didnt know how a food could taste clean, but despite the spice, this is really bright tasting. Zucchini and potatoes weren't overcooked hehe 😋 I will make again!!

Absolutely delicious. Second time making this and still as good as the first time, even with tofu!

I used rice water, anchovy broth and some of the liquid from the canned clams for broth. I also used both. gochujang and doenjang. It has a clean and spicy flavor with a refreshing taste like a Korean style clam chowder.