Hearty and Flavorful Beef Gochujang Stew (So-gogi Gochujang Jjigae)
Hearty and Flavorful Beef Gochujang Stew (So-gogi Gochujang Jjigae)
Mastering the Art of a Delicious Beef and Korean Chili Paste Stew
It’s been a while since I last made this Gochujang Stew, a favorite of my husband and son who love spicy food! Packed with a generous amount of various vegetables and tender beef, this stew alone is enough to make a satisfying meal with a bowl of rice. It’s hearty, comforting, and bursting with savory flavors, perfect for any occasion. Let’s get cooking!
Stew Ingredients- Beef 200g (sirloin or stewing cut recommended)
- 1 potato (medium size)
- 1/3 zucchini
- 1/2 onion
- 1/2 stalk green onion
- 2 Korean chili peppers (cheongyang)
- 1 red chili pepper
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 700ml anchovy and kelp broth
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste, heaped)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp minced garlic
- 2 Tbsp Cooking wine (Mirin)
- 1/2 Tbsp fish sauce (optional, for extra umami)
- 1/2 Tbsp sugar (optional, for adjusting sweetness)
- 1 Tbsp Gochujang (Korean chili paste, heaped)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp minced garlic
- 2 Tbsp Cooking wine (Mirin)
- 1/2 Tbsp fish sauce (optional, for extra umami)
- 1/2 Tbsp sugar (optional, for adjusting sweetness)
Cooking Instructions
Step 1
First, prepare the beef. Use sirloin or a cut suitable for stewing, trim any excess fat, and slice it into bite-sized pieces. (Beef brisket or pork belly can also be used for a delicious variation!)
Step 2
Prepare the vegetables for the stew. Dice the potato, zucchini, and onion into approximately 1.5cm cubes. Slice the green onion and the Korean and red chili peppers diagonally. (Cutting all ingredients to a similar size ensures they cook evenly and results in a more aesthetically pleasing dish.)
Step 3
In a pot, heat the cooking oil and sesame oil over low heat. Add the minced garlic and sauté until fragrant. Be careful not to burn the garlic; cook gently until aromatic.
Step 4
Add the sliced beef to the pot along with 1 Tbsp of soy sauce and 2 Tbsp of cooking wine. Stir to separate the beef pieces and cook until the surface is no longer pink.
Step 5
Once the beef is partially cooked, add the Gochugaru (Korean chili flakes) and Gochujang (Korean chili paste). Stir and fry over low heat for a minute or two. This step helps to develop the deep, savory flavor of the Gochujang and creates a rich chili oil.
Step 6
After frying the chili paste and flakes, add the diced onion. Sauté the onion until it becomes translucent and releases its natural sweetness. Cooking the onion thoroughly enhances the stew’s umami flavor and eliminates the need for added sugar.
Step 7
Pour in the prepared anchovy broth (700ml) and add the diced potatoes. Cover the pot and bring to a boil over high heat for 5 minutes, allowing the potatoes to soften slightly.
Step 8
Once the potatoes are partially cooked, add the diced zucchini. Reduce the heat to medium and simmer for another 5 minutes. Cook the zucchini until tender but still holding its shape.
Step 9
Finally, add any optional ingredients like tofu (if using), the sliced green onions, and chili peppers. Increase the heat to high and simmer for an additional 3 minutes. Your delicious Beef Gochujang Stew is now ready!
Step 10
Taste the stew and adjust seasoning if needed. Add 1/2 Tbsp of fish sauce for an extra layer of umami or a pinch of salt. Serve hot with a bowl of rice and enjoy!
