Korean gochujang stew with Korean zucchini (hobak)

gochujang

🥗Healthier: miso paste

💰Cheaper: red chili paste

Miso provides umami flavor while reducing calories.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers protein and is a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

Prepare the anchovy kelp stock (or vegetable broth for vegan option).

Chop the potato, Korean zucchini, and onion into 1 inch chunks/pieces.

Cut the tofu into 1 inch cubes.

In a pot, combine the stock, gochujang, gochugaru, minced garlic, fish sauce (or Yondu for vegan), and Korean soup soy sauce.

Add the chopped potato, zucchini, onion, and tofu to the pot.

Bring to a boil, then reduce heat and simmer until the vegetables are tender.

Garnish with green onion and red chili pepper before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens