Round Squash Jjigae – The Broth Is Deeper and Richer Than You'd Expect

Steps

1. 1

   Cut the round squash, onion, tofu, and green onion into bite-sized pieces.

2. 2

   Heat 2T cooking oil in a pot, add the squash and onion, and stir-fry for 1 minute.

3. 3

   Add 2T chili flakes and 1T minced garlic, then stir-fry for 2–3 minutes.

4. 4

   Add 800ml water, 0.5T gochujang, and 1T salted shrimp, then simmer for 15 minutes.

5. 5

   Add 2T Korean soup soy sauce, the tofu, and green onion, then bring to a final boil.