Gochujang Korean Zucchini Jjigae.
A delicious and spicy Korean zucchini stew to round out your perfect Korean meal!
Ingredients
- 1 tbsp toasted sesame oil (plus more for garnish)
- 1 tbsp gochugaru
- 2 tbsp minced garlic
- 1/4 cup chopped onion
- 2 cups sliced zucchini (sliced into half moons)
- 2 tbsp gochujang
- 2 tbsp soup soy sauce
- 4 cups vegetable broth
- 8 oz super firm or extra firm tofu, sliced or crumbled
- 2 scallions, chopped
- 1 tbsp toasted sesame seeds
- 1 tsp black pepper
Instructions
- Add sesame oil to a medium Dutch oven or ddukbaeggi over medium-low heat. Add gochugaru and stir for about 2 minutes, until it starts to froth.
- Add onions, garlic, and zucchini. Stir and cook in gochugaru for about 1 minute, until onions begin to soften. Add gochujang and stir until vegetables are evenly coated. Deglaze the pot with soy sauce and stir. Then, add vegetable broth.
- Increase heat and bring the pot to a boil (about 2 minutes). Then reduce heat and allow the pot to simmer for about 15 minutes, until the zucchini is completely tender and the broth infused with their flavor.
- Add tofu and cook for about 3 more minutes. Garnish with scallion greens, sesame oil, black pepper, and toasted sesame seeds.
Tried this recipe?Let us know how it was!