Gochujang Stew
Gochujang Stew (고추장찌개) is a spicy, hearty, and deeply comforting dish. It gives a touch of sweetness, and warming spice from gochujang (Korean red pepper paste) that is a satisfying, one pot meal.
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What is Gochujang Stew?
It’s a Korean-inspired dish that uses gochujang (Korean red pepper paste) as its flavor base, with a touch of dwenjang (Fermented soy bean paste) to give an extra layer of savory flavor. This stew typically includes:
- Protein (Tofu or pork)
- Vegetables (Potatoes, green onions, garlic, squash, etc)
- Gochujang and dwenjang
Ingredient Shopping Tips
Gochujang (고추장/Korean red pepper paste)
Higher-quality gochujang tends to cost more because of the traditional production methods and the quality of ingredients used. In contrast, lower-quality options are usually cheaper but often include fillers, added sugars, or artificial additives that I prefer to avoid.
Dwenjang and gochujang are typically sold side by side in the same non-refrigerated aisle at Asian or Korean grocery stores.
Ingredients to look for:
- Red chili pepper powder (gochugaru)
- Fermented soybean (meju)
- Glutinous rice (sweet rice)
- Salt
Ingredients to limit or avoid:
- Corn syrup or high fructose corn syrup
- Artificial additives or preservatives
- Wheat-heavy fillerse
Dwengjang (된장/Korean fermented soy bean paste)
Higher-quality dwenjang tends to cost more because of the traditional production methods and the quality of ingredients used. In contrast, lower-quality options are usually cheaper but often include fillers, added sugars, or artificial additives that I prefer to avoid.
Dwenjang and miso are very different. One is Korean and robust in flavor and texture. Miso, which is Japanese soy bean paste, is more subtle and smoother.
Dwenjang and gochujang are typically sold side by side in the same non-refrigerated aisle at Asian or Korean grocery stores.
Ingredients to look for:
- Soy beans (fermented)
- Salt
- Water
- Fermented soybean culture (meju(
Ingredients to limit or avoid:
- MSG or artificial flavoring
- Corn syrup or sugar
- Long lists of preservatives
- Products labeled as “paste sauce”
Soup Soy Sauce (국간장)
It’s made from fermented soybeans, like regular soy sauce. It’s saltier but lighter in color and designed to season broth without darkening the soup too much.
It’s sold in the same aisle as soy sauce at most Asian/Korean grocery stores.
How to Store Leftovers
Refrigerating
- Let the stew cool to room temperature (no more than 2 hours out
- Transfer to a airtight container
- Keep in the refrigerator for 3-4 days
- To reheat, warm on the stove over medium-low heat or in the microwave. Add a splash of water or broth if it has thickened.
Freezing
- Divide into individual servings for easier reheating.
- Leave a little space for expansion.
- Best used within 2-3 months for optimal flavor.
- Defrost overnight in the fridge for reheating
If it smells sour, looks off, or has an unusual texture, discard
Gochujang Stew
Ingredients
Method
- Slice pork into bite-sized pieces and set it aside1/2 lb thinly sliced pork belly
- In a pot, heat sesame oil and neutral cooking oil. This helps protect the sesame oil’s flavor at higher temperatures. Add the pork and cook until it’s fully cooked and lightly browned.1 tbsp sesame oil, 1 tbsp cooking oil
- Add the white parts of the green onions, along with the onions and garlic. Sauté for about 10 minutes, stirring occasionally, until softened and fragrant.1 medium onion, roughly chopped, 1 tbsp minced garlic, 1 bunch scallions, chopped 2" length
- Drain off any excess fat or liquid released from the pork during cooking.
- Pour in the water or broth, then add the remaining vegetables and gochugaru (Korean red pepper powder). Bring everything to a boil.4 cups water or chicken broth, 1 medium-sized potato, peeled and cut into small chunks, 1 zucchini, sliced 1-2" thick, 1 tbsp Gochugaru (Course Korean red pepper powder)
- Add the gochujang, doenjang, soup soy sauce, and tofu. Reduce the heat to medium-low and let it simmer for about 20 minutes.1 block firm tofu (optional), 3 tbsp gochujang (Korean red pepper paste), 1 tbsp dwenjang (Korean fermented soy bean paste), 1 tbsp Korean soup soy sauce
- During the last 5 minutes of simmering, add sliced jalapeño (optional) for an extra kick of heat.1 jalapeno or any chili pepper
- Taste the stew and adjust the taste as needed
- Serve and enjoy it with rice!
