Spicy Korean Zucchini Stew

 Hoban Gochujang Jjigae  Korean Spicy Zucchini Stew

Korean Babsang recipe

1 each medium zucchini and potato cut into 1/2 inch bite size pieces. 

1 or 2 scallions or green onions

1-2 green or red chili peppers

1 tsp minced garlic

3 oz pork slices

1 1/2 TBS gochujang (pepper paste)

1/2 TBS Doenjang (soybean paste)

2 cups rinse rice water (ssalddeummul) or 2 cups veg or anchovy broth

Saute pork in a little bit of oil. Add gochujang and doenjang. Sauté for 3-4 minutes. Add a bit of water to keep it from burning. Then add rest of water and bring to boil. Add potatoes, boil for a few minutes then add rest of ingredients. Cook until potatoes and zucchini turn soft. Serve with rice (of course)