Spicy and Hearty Korean Potato Gochujang Stew (Gamja Gochujang Jjigae)
Spicy and Hearty Korean Potato Gochujang Stew (Gamja Gochujang Jjigae)
Warming Potato Gochujang Stew for Chilly Days
Feeling the chill and craving something warm and spicy? This Korean Potato Gochujang Stew is the perfect comfort food! Packed with tender potatoes and a rich, savory broth, it’s a delicious way to warm up from the inside out. Let’s make this comforting stew together!
Main Ingredients- 2 medium potatoes
- 150g pork (stewing cut)
- 1/2 block firm tofu
- 1 to 1.2L rice water (water used to rinse rice)
- 1/2 onion
- 1 stalk green onion
- 5 Korean chili peppers (or your preferred chili, adjust to taste)
Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 3 Tbsp olive oil (or vegetable oil)
- 1 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 3 Tbsp olive oil (or vegetable oil)
- 1 Tbsp sugar
- Pinch of black pepper
Cooking Instructions
Step 1
In a deep pot or wok, heat 3 tablespoons of olive oil over medium-low heat. Add the chopped green onion and 1 tablespoon of minced garlic. Sauté until fragrant, about 1-2 minutes, allowing the aromatics to bloom and release their flavors.
Step 2
Add the pork to the pot and stir-fry until it’s no longer pink and slightly browned. This step helps to render some of the pork’s fat and adds depth to the stew’s base.
Step 3
Pour in enough rice water to generously cover the pork. Bring the liquid to a boil over high heat, then reduce the heat to medium and let it simmer for about 5 minutes. This helps to create a flavorful broth.
Step 4
While the broth simmers, peel and cut the potatoes into bite-sized chunks. Slice the onion thinly. Add the prepared potatoes and onions to the pot. Stir in 1 tablespoon of gochujang and 1 tablespoon of doenjang, dissolving them into the broth. For a smoother consistency, add about 1/2 cup (or one Korean rice cup) of rice water here. Bring the stew to a rolling boil.
Step 5
Once the stew is bubbling actively, season with 1 tablespoon of soy sauce for soup. Add the cubed tofu and the chopped Korean chili peppers. Finish with a pinch of black pepper. Continue to simmer for another 5-7 minutes, or until the tofu is heated through and the flavors have melded beautifully. Serve hot and enjoy this comforting, spicy stew with a bowl of rice!
