Korean-Style Hazelnut Vegetable Jjigae
A vegetarian twist on the traditional Korean jjigae stew, featuring hazelnuts and a variety of vegetables.
Ingredients
- ●2 teaspoons Korean chili flakes (gochugaru)
- ●1 cup, chopped Hazelnuts
- ●2 cups Aerated vegetable broth
- ●1 cup Water
- ●1 medium, sliced Zucchini
- ●2, sliced Bell peppers
- ●1 medium, diced Onion
- ●2 tablespoons Gochujang (Korean chili paste)
- ●1 tablespoon Soy sauce
- ●1 tablespoon Brown sugar
Instructions
- 1
Heat 2 tablespoons of aerated vegetable broth in a large pan over medium heat.
- 2
Add the diced onion and cook until softened, about 3-4 minutes.
- 3
Add the sliced zucchini, bell peppers, and chopped hazelnuts, and cook for another 4-5 minutes, until the vegetables are tender.
- 4
In a small bowl, whisk together the gochujang, soy sauce, and brown sugar. Add this mixture to the pan and stir to combine.
- 5
Pour in the remaining 2 cups of aerated vegetable broth and bring the mixture to a simmer.
- 6
Reduce the heat to low and let the jjigae simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened.
- 7
Season the jjigae with Korean chili flakes to taste.
- 8
Serve the jjigae hot, garnished with chopped green onions and toasted hazelnuts if desired.
- 9
Note: Traditionally, jjigae is cooked in a stone pot over an open flame. If you have access to a stone pot, feel free to use it! Otherwise, a regular pan will work just fine.