Spicy Zucchini Hot Pot

Name: Spicy Zucchini Hot Pot (Aehobak Gochujang Chigae)
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 tablespoons Korean red pepper paste; 3 tablespoons miso; 1 tablespoon minced garlic or garlic paste; 1 tablespoon minced garlic or garlic paste; 1 tablespoon dark sesame oil; ¼ lb (125 g) boneless rib eye steak, cut into thin strips; 1 potato, peeled and cut into 1-in (2.5 cm) cubes; 1 medium onion, coarsely chopped; 2½ cups (625 ml) Beef Stock; 1 medium zucchini, cut into 1-in (2.5-cm) pieces; ½ lb (250 g) firm tofu, cut into 1-in (2.5-cm) cubes; 2 green onions (scallions), cut into 2-in (5-cm) pieces; 2 green onions (scallions), cut into 2-in (5-cm) pieces; Fine-grain sea salt or kosher salt to taste; Fine-grain sea salt or kosher salt to taste

Aehobak Gochujang Chigae

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

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

Asia
Korea
Lunch
Main course
Spicy

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