Kimchi Jjigae Recipe Kobocha

Mak Erot

3 min read

·

Apr 11, 2025

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Kimchi Jjigae Recipe with Sweet Pumpkin (Kobocha) Twist

Are you ready to elevate your kimchi jjigae game? This recipe combines the spicy, savory goodness of traditional kimchi stew with the sweetness and creaminess of kobocha squash for a truly unique and delicious experience. This isn't your grandma's kimchi jjigae – it's a vibrant fusion of Korean and autumnal flavors!

What Makes This Kimchi Jjigae Special?

This recipe stands out because of the addition of kobocha squash. This Japanese pumpkin adds a delightful sweetness and creamy texture that perfectly complements the spicy kimchi. It's a surprising yet harmonious combination that will leave you wanting more. We'll also be focusing on building a rich, flavorful broth, ensuring a truly satisfying bowl of stew.

Ingredients You'll Need:

• For the Kobocha Squash:

  • 1 medium kobocha squash, peeled, seeded, and cubed
  • 1 tablespoon vegetable oil
  • Pinch of salt

• For the Kimchi Jjigae:

  • 1 tablespoon vegetable oil
  • 1/2 cup kimchi, roughly chopped (more to taste!)
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 pound firm tofu, pressed and cubed
  • 1/2 pound pork belly (optional, but adds amazing flavor!), thinly sliced
  • 4 cups kimchi juice (reserve from the chopped kimchi)
  • 2 cups water or dashi (for a deeper umami flavor)
  • 1-2 tablespoons gochujang (Korean chili paste) – adjust to your spice preference
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional, but enhances the savory notes)
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 scallion, thinly sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions: Let's Cook!

1. Prepare the Kobocha: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the cubed kobocha squash and a pinch of salt. Sauté until slightly softened, about 5-7 minutes. Set aside.

2. Start the Jjigae: In the same pot (or a larger one), heat 1 tablespoon of vegetable oil over medium heat. Add the kimchi and sauté for 2-3 minutes until fragrant.

3. Add Aromatics: Add the onion, garlic, and ginger to the pot and sauté for another 2-3 minutes until softened.

4. Protein Time (Optional): If using pork belly, add it to the pot now and cook until lightly browned.

5. Build the Broth: Pour in the kimchi juice, water (or dashi), gochujang, soy sauce, fish sauce (if using), sugar, and black pepper. Bring to a boil.

6. Simmer & Combine: Reduce heat to low, add the tofu and cooked kobocha squash. Simmer for 15-20 minutes, allowing the flavors to meld beautifully.

7. Serve it Up!: Garnish with sliced scallions and sesame seeds. Serve hot with steamed rice.

Tips for the Perfect Bowl:

• Kimchi Choice: Use a well-fermented kimchi for the best flavor.
• Spice Level: Adjust the amount of gochujang to your preferred level of spiciness.
• Protein Options: Feel free to substitute the pork belly with other proteins like beef, chicken, or even seafood.
• Vegetarian/Vegan: Omit the pork belly and fish sauce for a vegetarian/vegan version.

This kimchi jjigae with kobocha squash is a hearty and flavorful dish perfect for a chilly evening. The unique combination of sweet and spicy will impress your taste buds and leave you wanting seconds (and thirds!). Enjoy! Remember to share your culinary creations using #KobochaKimchiJjigae. Happy cooking!