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Spicy Zucchini Hot Pot

Aehobak Gochujang Chigae

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

By Taekyung Chung and Debra Samuels

Published 2015

  • About

Chunks of zucchini, potatoes and onions are the key ingredients in this quick-to-prepare hot pot A small amount of rib eye steak adds a rich beefy flavor. This hot pot can be a vegetarian meal simply by replacing the beef stock with vegetable stock and omitting the steak.

Ingredients

  • 2 tablespoons Korean red pepper paste
  • 3 tablespoons miso
  • 1

Method

In a small bowl, add the red pepper paste, miso and garlic. Mix until thoroughly combined.

In a large pot, add the sesame oil and place over medium heat. Add the beef, red pepper paste mixture, potato and onion. Stir-fry for 2 minutes.

Add the stock to the pot Cook over medium-low heat until the potatoes are tender. Add the zucchini, tofu and green onion and cook for an addition

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