I love having a constant supply of sweet and tender Korean zucchinis (aehobak) from my garden this time of the year. This gochujang jjigae (stew) is one of my favorite ways to eat them. If you like rich and pungent Korean stews, such as kimchi jjigae and doenjang jjigae, this stew is for you. Gochujang adds lots of spicy, robust flavors to this simple stew which is made with a few ordinary ingredients such as zucchini and potato. Tofu, mushrooms, onions, and radishes would all be great additions to this stew as well.

Ingredients:

● 1 medium zucchini

● 1 medium potato

● 1 scallion

● 1-2 green or red chili peppers

● 1 teaspoon minced garlic

● 3 ounces clam meat (fresh or canned)

● 1-1/2 tablespoons gochujang (Korean red chili pepper paste)

● 1/2 tablespoon doenjang (Korean soybean paste)

● 1 tablespoon gukganjang (soup soy sauce)

● 2 cups water used to rinse rice, ssalddeummul*

(*The water used to rinse rice is commonly used in Korean stews and soups. Use the water from the second round of rinsing.)

Cut the zucchini into about 1.5-centimeter bite sizes and the potatoes into slightly thinner pieces as the potato takes longer to cook. Roughly chop the scallion. Thinly slice the peppers.

Add the water to a small pot. Add the red chili pepper paste, soybean paste, and soup soy sauce. Stir well to dissolve. Bring it to a boil.

Add the potatoes, zucchini, clam meat, chili peppers and garlic. Cook until the potatoes and zucchini become soft, about 10 minutes. Throw in the scallion with 2 minutes remaining. Serve hot with a bowl of rice.

By Ro Hyo-sun

See more recipes at www.koreanbapsang.com.