How to Make Korean Zucchini Gochujang Stew (Aehobak Gochujang Jjigae)

Aehobak Gochujang Jjigae is a delicious and spicy Korean stew made with tender zucchini (aehobak), flavored with gochujang (Korean red chili paste). The dish is packed with vegetables and can be customized with tofu or meat. The gochujang adds a spicy, savory depth to the stew, making it a comforting and hearty meal. Here's how to make Aehobak Gochujang Jjigae at home.

Ingredients (for 2 servings)

• 1 medium Korean zucchini (aehobak), sliced
• 1/2 onion, sliced
• 100 grams tofu, cubed (optional)
• 1 green chili pepper, sliced (optional for extra heat)
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes, optional for more spice)
• 1 tablespoon soy sauce
• 1 teaspoon doenjang (Korean soybean paste, optional for added depth)
• 1 teaspoon minced garlic
• 3 cups water or anchovy-kelp broth
• 1 green onion, chopped (for garnish)
• Salt and pepper to taste
• Sesame oil (optional, for garnish)

7 Steps to Make Aehobak Gochujang Jjigae

1. Prepare the Vegetables

Slice the zucchini into half-moons and the onion into thin slices. Cube the tofu (if using) into bite-sized pieces, and slice the green chili pepper if you prefer a spicier stew.

Tip: Korean zucchini (aehobak) has a slightly sweeter and more tender texture than regular zucchini, but regular zucchini can be substituted if necessary.

2. Sauté the Vegetables

In a pot, heat a small amount of oil over medium heat. Add the sliced zucchini and onion, and sauté for 2-3 minutes until they start to soften. This brings out the natural sweetness of the vegetables.

3. Add Gochujang and Seasonings

Stir in the gochujang, gochugaru (if using), soy sauce, minced garlic, and doenjang (if using). Mix everything well so the vegetables are coated with the spicy paste.

Tip: Adding doenjang helps to deepen the flavor of the stew, but it can be omitted if you want the focus to be on the gochujang.

4. Add Broth and Simmer

Pour in 3 cups of water or anchovy-kelp broth. Bring the stew to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.

Tip: Anchovy-kelp broth adds umami richness to the stew, but water can be used for a lighter version.

5. Add Tofu and Green Chili (Optional)

Gently add the cubed tofu and sliced green chili pepper to the stew. Simmer for another 5 minutes, allowing the tofu to absorb the flavors.

Tip: Add the tofu near the end of cooking to prevent it from breaking apart in the stew.

6. Season to Taste

Taste the stew and adjust the seasoning with salt and pepper if needed. You can add more soy sauce for a deeper flavor or more gochugaru for additional heat.

7. Garnish and Serve

Turn off the heat and garnish with chopped green onions and a drizzle of sesame oil for extra fragrance. Serve the stew hot with steamed rice and your favorite Korean side dishes.

Pro Tips for the Perfect Aehobak Gochujang Jjigae:

1. Adjust spice level: Control the heat by adjusting the amount of gochujang and gochugaru. Add more for a spicier kick, or reduce for a milder flavor.
2. Use anchovy-kelp broth: This traditional Korean broth enhances the savory depth of the stew, making it even more flavorful.
3. Customize the ingredients: You can add potatoes, mushrooms, or even thin slices of pork or beef for more variety in the stew.