Discover the ultimate comfort in a bowl with this authentic Korean Zucchini Stew (Hobak-jjigae). A perfect harmony of spicy Gochujang, tender pork, and sweet zucchini that will have you craving for more.
Zucchini is one of the most familiar and beloved ingredients in Korean cuisine, but when it meets a spicy red chili paste base, it transforms into something truly magical. Hobak-jjigae, often referred to as a variation of Gochujang-jjigae, is a savory, spicy, and slightly sweet stew that defines Korean home-style comfort.
The natural sweetness of the zucchini balances the sharp heat of the chili, while the pork and potatoes add a hearty depth that makes this stew a complete meal. Whether you are looking for a warming breakfast or a robust dinner, this stew is a "rice thief" that will have your family asking for seconds.
Recipe Overview
Cooking Time: 40 Minutes
Difficulty: Easy
Servings: 2 People
Total Calories: 293.63 kcal
Ingredients You Will Need
The Main Components
Water: 400ml
Zucchini (Aehobak): 60g (Sliced into bite-sized half-moons)
Potato: 40g (Sliced into bite-sized cubes)
Pork: 80g (Bite-sized pieces)
The Spicy Base
Gochujang (Korean Chili Paste): 20g
Gochugaru (Korean Chili Powder): 5g
Fine Salt (Kkot-sogeum): 2g
Aromatics
Cheongyang Chili (Green): 7g (Sliced)
Minced Garlic: 7g
Green Onion: 4g (Sliced)
Step-by-Step Culinary Guide
1. Developing the Spicy Base
Start by pouring 400ml of water into a pot and dissolving the Gochujang thoroughly. Bring the mixture to a boil. Dissolving the paste before the water gets too hot ensures a smooth, non-clumpy broth.
2. Cooking the Hearty Ingredients
Once the broth reaches a rolling boil, add the cubed potatoes and the pork. These ingredients require the most time to cook through. Simmer until the potatoes are tender and the pork is fully cooked, allowing the meat's juices to enrich the broth.
3. Adding the Zucchini and Aromatics
When the potatoes are soft, add the sliced zucchini, minced garlic, and Cheongyang chili. We add the zucchini later in the process to prevent it from becoming overly mushy, allowing you to enjoy its distinct, tender texture.
4. The Final Seasoning
Add the sliced green onions and Gochugaru for an extra layer of color and heat. Taste the stew and add the fine salt to match your preference. Let it boil for one final minute to let the flavors meld together perfectly. Serve hot with a bowl of steamed rice.
Detailed Nutritional Information (Total for 2 Servings)
| Nutrient | Amount |
| Total Calories | 293.63 kcal |
| Sodium | Included (Salt & Paste) |
| Servings | 2 |
Substitution Tips and FAQ
Q: Can I make a non-spicy version of this?
A: Absolutely. If you prefer an earthy, savory flavor instead of a spicy one, you can replace the Gochujang with Doenjang (Fermented Soybean Paste). This creates a classic Zucchini Doenjang-jjigae style.
Q: Why do I add the potato before the zucchini?
A: This is a professional "order of operations" tip. Potatoes are denser and take longer to reach a melt-in-your-mouth texture, whereas zucchini can lose its structural integrity if overboiled.
Q: Can I use different meat?
A: While pork is traditional for its richness, you can substitute it with beef brisket for a deeper flavor or even canned tuna for a quicker, lighter version.
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