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gochujang stew

Gochujang Jjigae

Basic Sunday Cooking
Gochujuang stew (or jjigae) is a traditional Korean dish that is flavorful, comforting, and just a little bit spicy pot of stew! It’s a great meal for those chilly nights when you need something to warm you up from the inside out.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine Korean

Ingredients
  

  • 4 cups water Add more if needed
  • 1/2 - 1 lb Pork belly Can use any kind of meat: beef, chicken, tuna, etc
  • 1 case Firm tofu

Seasoning

  • 2 tsp Doenjang or Korean fermented soybean paste Cannot use miso
  • 3 tbsp Gochujang or Korean red pepper paste Add more if needed
  • 2-3 tbsp Soup soy sauce Can use regular soy sauce
  • 1 tbsp Fish sauce
  • 1/2-2 tsp sugar Start little and add more if needed
  • 1/2 spoon Mirin Optional. Skip it if pork isn't used. It helps to get rid of the porky smell
  • 2 tbsp Gochugaru (Korean red pepper flakes) Add more for extra spice!
  • 1 tsp sesame oil

Vegetables

  • 1 zuchinni, sliced Slice them about 1-2" thick
  • 1/2 Onion, sliced
  • 1 tbsp Minced garlic
  • 1 stalk Green onion, chopped
  • 1 Red chili Optional for extra spice
  • 1 Potato, peeled and roughly chopped Helps thicken the stew

Instructions
 

  • Slice the pork and mix it with mirin in a bowl. Skip the mirin if pork isn't used
    1/2 - 1 lb Pork belly, 1/2 spoon Mirin
  • Add it to a pan and cook until slightly brown
  • Add onions, green onions, and minced garlic, and cook until the pork is cooked or brown
    1/2 Onion, sliced, 1 stalk Green onion, chopped, 1 tbsp Minced garlic
  • Add gochugaru (Korean red pepper flakes), gochujang (Korean red pepper paste), Doenjang (Korean fermented soybean paste). Stir until meat is well-coasted
    2 tsp Doenjang or Korean fermented soybean paste, 2 tbsp Gochugaru (Korean red pepper flakes), 3 tbsp Gochujang or Korean red pepper paste
  • Pour in water, sugar, fish sauce, and soup soy sauce
    4 cups water, 2-3 tbsp Soup soy sauce, 1/2-2 tsp sugar, 1 tbsp Fish sauce
  • Add chopped potatoes and bring it to a boil. Then simmer for 20 minutes on medium to medium-low heat
    1 Potato, peeled and roughly chopped
  • Strain out any floating fat. If you strain too much minced garlic or gochugaru, add more
  • Add zuchinni, tofu, red chili (optional), and sesame oil. Cook for another 10 minutes
    1 case Firm tofu, 1 tsp sesame oil, 1 zuchinni, sliced, 1 Red chili
  • Enjoy it with a bowl of rice!