Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

Ingredients:

390g zucchini (cut into half lengthwise and slice into ½-inch pieces)

250g potatoes (peeled and cut into half lengthwise and slice into 1/3-inch pieces)

200g squids (cut into bite-sized pieces)

1 red chilli (sliced diagonally)

1 green chilli (sliced diagonally)

1 stalk spring onion (sliced diagonally)

2 tsp chopped garlic

2 cups water used to rinse rice

1 ½ tbsp gochujang (Korean hot pepper paste)

½ tbsp doenjang (Korean soybean paste)

1 tbsp soy sauce for soup

Preparation Instructions:

  1. Add the water used to rinse rice, gochujang, doenjang and soy sauce for soup into an earthenware bowl. Bring to a boil and stir well to dissolve.
  2. Add in potatoes, zucchini, red chilli, green chilli and chopped garlic. Bring to a boil and continue to simmer until the potatoes and zucchini turn soft.
  3. Add in squids, and simmer for 2 minutes.
  4. Add in spring onion and serve hot with rice.
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