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Gochujang Hobak Jjigae - Spicy Zucchini Soup
Zucchini is the star in this aromatic anchovy-base soup with a hint of spiciness from gochujang. Shiitake and tofu act as the supporting double-act in this quick summer soup.
Summer is the perfect time to enjoy a pot of Gochujang Hobak Jjigae, a Korean spicy zucchini soup made from the bountiful zucchini harvest.
This is a quick soup to prepare, so you won’t need to spend much time in the kitchen before you can savor the delicious soup that goes so well with a bowl of steamed rice and kimchi for a satisfying light meal.
Ingredients for Gochujang Hobak Jjigae
We will need:
- Zucchini; use a mix of green and yellow for a colorful soup.
- Tofu; use soft, medium-firm, or firm tofu.
- Shiitake; use fresh or dried.
- onion
- garlic
- scallions
- gochujang
- gook ganjang (Korean soy sauce for soup) / soy sauce
- Anchovy stock; from dried anchovies or anchovy stock granules.
How to make anchovy stock for Korean soup
Option 1: Using dried anchovies
Pick up a packet of dried anchovies. Simmer 1/2 cup of dried anchovies with 4 cups of water for 30 minutes and strain it to get the stock.
Option 2: Using anchovy stock granules
Pick up a pack of anchovy stock granules and follow the packaging instructions for making the stock. Use enough granules to prepare 4 cups of anchovy stock.
The one I use requires 1 tablespoon of granules to make 4 cups of stock, but always refer to the packaging of the stock granules you use.
How to rehydrate dried shiitake
Soak 8 dried shiitake mushrooms in 2 cups of water to rehydrate them; about 3-4 hours with room-temperature water, but only about 30-60 minutes with hot water.
Reserve the soaking water and add it to the soup.
How to cook Gochujang Hobak Jjigae
1. Prep shiitake
Cut away the stem from each mushroom, then thinly slice the cap.
2. Boil shiitake and stock
Boil together shiitake and its soaking water, anchovy stock, and onion. Reduce heat to a simmer, cover the pot, and cook for 10 minutes.
3. Add gochujang
Add gochujang into the soup and stir until fully dissolved.
4. Add tofu and zucchini
Add tofu, zucchini, gook kanjang, and garlic. Cover the pot again, and continue cooking until the soup boils.
5. Adjust seasoning
Check for doneness of zucchini. If they are soft enough, turn off the heat immediately. Otherwise, cook just until the zucchini chunks are soft. You can add more gook kanjang if the soup is not salty enough.
6. Serve
Serve the soup hot with thinly sliced scallions.
Gochujang Hobak Jjigae - Spicy Zucchini Soup
Ingredients
- 8 dried shiitake mushrooms, soaked in 2 cups of water to rehydrate
- 4 cups anchovy stock (from 4 cups water + 1 tablespoon anchovy stock granules)
- 1 onion, thinly sliced
- 2 tablespoon gochujang
- 1 block (1 lb./450 gram) firm tofu, cut into cubes
- 2 average sized zucchini, cut into chunks
- ~ 1/2 tablespoon gook kanjang (Korean soy sauce for soup), or substitute with soy sauce
- 2 cloves garlic, minced
- 2-3 scallions, thinly sliced
Instructions
- Prep shiitake: Cut away the stem from each mushroom, then thinly slice the cap.
- Boil shiitake and stock: Boil together shiitake and its soaking water, anchovy stock, and onion. Reduce heat to a simmer, cover the pot, and cook for 10 minutes.
- Add gochujang: Add gochujang into the soup and stir until fully dissolved.
- Add tofu and zucchini: Add tofu, zucchini, gook kanjang, and garlic. Cover the pot again, and continue cooking until the soup boils.
- Adjust seasoning: Check for doneness of zucchini. If they are soft enough, turn off the heat immediately. Otherwise, cook just until the zucchini chunks are soft. You can add more gook kanjang if the soup is not salty enough.
- Serve: Serve the soup hot with thinly sliced scallions.
Comments
I'm really impressed with all the flavors that came out of this! The only change I made was I substituted leeks for the onion. It made for a very wonderful lunch.
Oo... great idea Nova! I love leeks in soup myself. I think I will give the leek version a try really soon, especially now that the weather has turned chilly and soup is always a favorite in my home this time of year. :)
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