Name: Hobakji-jjigae (Squash-Kimchi Stew)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 450g hobakji (fermented ripe squash kimchi), cut into 2-inch pieces if large; 250g pork shoulder or pork belly, cut into bite-size pieces; 1 tablespoon neutral oil; 1/2 medium onion, sliced thick; 2 cloves garlic, minced; 1 teaspoon gochugaru (Korean chili flakes), plus more only if the hobakji is mild; 1 teaspoon saeujeot (salted shrimp), finely chopped, or 1 teaspoon soup soy sauce; 3 cups anchovy-kelp broth or rice-rinsing water; 1/2 cup hobakji brine, strained; 1 teaspoon doenjang (fermented soybean paste), optional; 200g firm tofu, cut into thick rectangles, optional; 1 green chili, sliced on the diagonal; 2 scallions, cut into 2-inch lengths; 1/2 teaspoon toasted sesame oil, optional, for finishing

Question 1

What is hobakji-jjigae?

Accepted Answer

Hobakji-jjigae is a Chungcheong-style Korean winter stew made with fermented ripe squash kimchi, pork shoulder or pork belly, hobakji brine, and anchovy-kelp broth or rice-rinsing water. The stew simmers until the squash turns spoon-soft and the broth tastes sour, savory, and rich.

Question 2

How do I know if hobakji is good for squash kimchi stew?

Accepted Answer

Good hobakji should smell sour and savory, not rotten or sharply fizzy. Fermented ripe squash kimchi is softer than cabbage kimchi, but the squash should still hold pieces in the jar. Taste one piece and the brine before cooking to judge saltiness and sourness.

Question 3

Can I use napa cabbage kimchi instead of hobakji?

Accepted Answer

Do not substitute napa cabbage kimchi if you want hobakji-jjigae. Fermented ripe squash kimchi has a softer, rounder flavor and different texture than cabbage kimchi. If hobakji is unavailable, make kimchi-jjigae instead and save this squash kimchi stew for late squash season.

Question 4

How long should hobakji-jjigae simmer?

Accepted Answer

Hobakji-jjigae should simmer uncovered for 30 to 35 minutes after the broth, hobakji, brine, and optional doenjang are added. The stew is ready when the fermented squash presses easily with a spoon and the pork has released richness into the broth.

Question 5

Why does my hobakji-jjigae taste too sharp?

Accepted Answer

If hobakji-jjigae tastes too sharp, simmer the stew 5 minutes longer instead of adding sugar. Longer simmering rounds out the fermented squash kimchi brine while keeping the broth sour first, savory second, with the sweetness of old squash still clear.

Question 6

Can I make hobakji-jjigae ahead of time?

Accepted Answer

Yes. Cook hobakji-jjigae up to 1 day ahead, refrigerate it, and reheat it gently to a full simmer before serving. Add firm tofu only during reheating so the tofu stays neat and does not break apart or cloud the fermented squash kimchi broth.

Culinary Explorer

Hobakji-jjigae (Squash-Kimchi Stew)

Ingredients

hobakji (fermented ripe squash kimchi)

pork shoulder or pork belly

neutral oil

Where cooking meets culture.

Ingredient	Quantity
hobakji (fermented ripe squash kimchi)cut into 2-inch pieces if large	450g
pork shoulder or pork bellycut into bite-size pieces	250g
neutral oil	1 tablespoon