꿀팁 대공개! 고추장찌개가 맛있어지는 비법은...!

Chop off the tips of the summer squash and cut in half lengthwise.

Place the squash flat side down and slice diagonally into triangles with 2cm sides.

Chop the onion into the same shape and size as the squash.

Chop the green onion into pieces 1.5cm thick.

Chop off the stems of the shiitake and cut into bite sizes.

Chop the Cheongyang pepper into pieces 0.5cm thick.

Coat a deep frying pan or pot with cooking oil and stir-fry the pork over high heat.

Once the pork starts to cook, reduce to low heat and stir in the saeujeot.

Add the gochujang and stir-fry until the moisture evaporates. Then, add 1/4 cup of water and boil down until the pork is seasoned.

Once the moisture has evaporated, add the coarse red pepper powder and continue stir-frying.

Add the rest of the water along with the soup soy sauce and fine salt, and boil over high heat.

Once the jjigae comes to a boil, add minced garlic. Reduce to medium heat and boil for 5 minutes.

Add summer squash, onion, shiitake, green onion, and Cheongyang pepper, and boil over high heat for about 3 minutes.

Plate the jjigae, sprinkle some ground pepper, and serve.

Equipment Needed

Spice Level:

Dietary