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Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu
Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu

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Using your very best judgment is just another one of many ways which you are able to make healthy choices out of a lunch menu. This is best done by analyzing dinner pictures onto a menu. It is also recommended that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, be sure to ask for a reduced amount.

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Even if after taking the aforementioned approaches, you are unable to locate satisfying healthy foods on your lunch menu, you might choose to order a healthy side dish or drink. Water is an excellent choice, particularly when compared to soda. Salads make good side dishes, especially those that are consumed with no salad dressing or dressing salad dressing. Of course, you are going to want to take more measures to make sure you opt for a healthy mealbut if you opt to forgo low calories for taste, require additional steps to make sure that you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to spicy hobak jjigae (korean squash stew) with pork & tofu recipe. You can cook spicy hobak jjigae (korean squash stew) with pork & tofu using 9 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
  1. Prepare 1/2 onion, diced
  2. Take 1-2 jalapeños, cut into 1/8" thick slices
  3. Get 2-4 garlic cloves peeled and smashed (or chopped)
  4. Provide 1/2 pound pork shoulder, thinly sliced
  5. Provide 1/4 cup dwenjang (Korean soybean paste) OR miso (which is the Japanese version)
  6. Use 1/4 cup gochujang (Korean chili paste)
  7. Provide 4 cups water
  8. Get 4 cups calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes)
  9. Provide 1 (14 oz.) package tofu (can be any firmness)
Instructions to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
  1. Put all ingredients except squash and tofu in a pot, cover, turn the heat to medium high, and cook for 15 minutes.
  2. Give the jjigae a few good stirs. You'll see the jjigae change color as the dwenjang and gochujang dissolve into the broth. Let the jjigae continue cooking uncovered for 2 to 3 minutes until it comes to a boil.
  3. Add squash, give it a few good stirs, and cook another 15 minutes covered.
  4. Crumble tofu into the jjigae. (This is not typical - usually it's cut into cubes or slices - but I like it this way because the tofu picks up more flavor from the broth.) Cover and cook another 10 minutes. - - Don't worry that the broth is constantly boiling rather than simmering. Jjigae gets its well developed pungency from this constant application of higher heat and the resulting compounding, melding, and reduction of flavors.
  5. At this point, give everything another good stir and see if you need to adjust the seasoning. If it tastes fine, you're done. - - If a little too salty, add a touch of water. If you want more saltiness, you can add a little more dwenjang and/or gochujang, remembering that the gochujang is much hotter (as in spicy) than the dwenjang. - - If you do adjust the seasoning, let it boil another 4 or 5 minutes to let the new level of seasoning meld. - - That's it. Enjoy!

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