Spicy Gochujang Stew (Baek Jong-won Style)
Spicy Gochujang Stew (Baek Jong-won Style)
A Must-Have on the Korean Table! Baek Jong-won’s Rice-Thief Gochujang Stew Recipe
In Korea, where stew culture is deeply ingrained, stews often take center stage on the dining table. Gochujang stew, with its deliciously spicy and savory broth, is so satisfying that you might not need any other side dishes. While zucchini gochujang stew or pork gochujang stew recipes are common, today we’ve combined zucchini and pork with gochujang to create a truly delightful gochujang stew. Baek Jong-won’s recipes are renowned for their success rate, and this gochujang stew is no exception, truly deserving the title of ‘rice thief’! This recipe is straightforward and easy to follow, perfect for anyone looking to make a comforting and flavorful Korean stew.
Ingredients- 100g Pork (stewing cut)
- 1/2 cup Green Onion (chopped)
- 1/4 Zucchini (sliced into half-moons)
- 1 Cheongyang Pepper (chopped)
- 1/2 King Oyster Mushroom (sliced)
- 1/4 Onion (chopped)
- 1/2 block Firm Tofu (cubed, optional)
- 1/2 Potato (cubed)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cooking Oil
- 1 Tbsp Soy Sauce (Korean soup soy sauce preferred)
- 1/2 Tbsp Minced Garlic
- Pinch of Salted Shrimp (or fish sauce)
- 500ml Broth (anchovy, kelp, or water)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the zucchini into half-moons, not too thin, to maintain a pleasant texture. Chop the onion similarly. Tofu is optional; it adds a smoother texture to the broth if used. Chop the Cheongyang pepper for a spicy kick and the king oyster mushroom for a chewy bite. (Tip: Adding shiitake mushrooms will enhance the umami. The recipe photo misses the potato, so cube and prepare it as well. Potatoes make the stew more savory and filling.)
Step 2
Heat 2 tablespoons of cooking oil in a pot over medium-low heat. Add 1 tablespoon of gochujang and 1 tablespoon of gochugaru. Stir constantly and fry them until the paste is fragrant and well-combined with the oil. This step is crucial for developing a deep flavor. Be careful not to burn the paste; low heat is key.
Step 3
Pour in 500ml of broth (or rice water) and dissolve the fried paste. Add the pork and cubed potatoes to the pot. The pork adds a significant depth of flavor to the gochujang stew. If you don’t have pork, a vegetable-only version is still delicious!
Step 4
Once the broth comes to a boil, add the prepared zucchini and onion. Continue to boil until the vegetables are tender. Skim off any foam that rises to the surface for a cleaner, clearer broth. Let it simmer until the potatoes and zucchini are cooked through.
Step 5
After the stew has simmered for a bit, season with 1 tablespoon of soy sauce (or Korean soup soy sauce) and 1/2 tablespoon of minced garlic. Minced garlic is essential when cooking pork to remove any gamey odor and enhance the overall aroma.
Step 6
Once the stew is boiling again, add the sliced king oyster mushrooms and chopped Cheongyang peppers. If you find managing different vegetable cooking times cumbersome, you can add all the vegetables at this stage. However, for a slightly crisper texture in ingredients like onions or mushrooms, adding them separately as instructed is recommended.
Step 7
Finally, season with about 1/2 tablespoon of salted shrimp (or fish sauce) to taste. Add the cubed tofu and chopped green onions, and let it simmer for another minute or two to finish. Salted shrimp adds a refreshing and clean taste to the broth. You can also use fish sauce for a similar savory effect. The aroma of the green onions will complete this delightful gochujang stew!
