Spicy Korean Gochujang Stew (Gochujang Jjigae) – Hearty & Flavorful
Easy and Delicious Gochujang Jjigae Recipe You Can Make at Home
Introducing a recipe for a hearty and spicy Gochujang Jjigae, perfect for a satisfying home-cooked meal. With just a few staple vegetables and some pork, you can create a delicious stew that’s incredibly comforting. Using rice water or anchovy-kelp broth adds a deep umami flavor. Don’t forget to add scallions at the very end for a fresh aroma that complements the rich taste.
Main Ingredients
- 1 medium potato
- 1/3 medium zucchini
- 1/2 medium onion
- 1/2 stalk green onion (scallion)
- 100-150g pork (stew meat or your preferred cut), adjust to taste
- 500ml rice water or anchovy-kelp broth (enough to cover ingredients)
- A little cooking oil
Seasoning Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1.5 Tbsp sugar
- 1 Tbsp soy sauce (soup soy sauce or regular)
- Pinch of black pepper
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1.5 Tbsp sugar
- 1 Tbsp soy sauce (soup soy sauce or regular)
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the stew. Dice the potato and zucchini into 1cm thick half-moons or cubes. Roughly chop or thinly slice the onion. Slice the green onion diagonally to add at the end. Feel free to add more vegetables according to your preference! For the pork, use a generous amount as you like, as it makes the stew richer. I’m using about one rice bowl’s worth.
Step 2
Now, let’s make the heart of our delicious Gochujang Jjigae: the seasoning paste. In a bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 1.5 Tbsp sugar, 1 Tbsp soy sauce, and a pinch of black pepper. Mix them well. Add the pork to this mixture and knead gently to coat. Let it marinate for about 10 minutes. Marinating the pork makes it tender and allows the flavors to penetrate deeply.
Step 3
While the pork is marinating, it’s a good time to chop the vegetables like potatoes, zucchini, and onions. Having all your ingredients prepped and ready will make the cooking process much smoother and quicker.
Step 4
Now, it’s time to start stir-frying. Lightly oil a pot and add the marinated pork. Cook over low heat. Since the pork is coated in gochujang, it can burn easily over high heat, so it’s important to keep the heat low and just cook until the outer surface of the pork is no longer pink. This step helps to remove any porky smell and enhances its flavor.
Step 5
Once the pork is lightly browned, add all the prepared vegetables (except the green onions – potatoes, zucchini, and onions) to the pot. Stir-fry for another 2-3 minutes, ensuring the vegetables are coated with the seasoning. Stir-frying the vegetables slightly beforehand also helps them maintain a pleasant texture rather than becoming mushy when the stew is fully cooked.
Step 6
Now, pour in the liquid to simmer the stew. Using rice water (the cloudy water from rinsing rice) or anchovy-kelp broth will give the stew a deeper, more savory taste. I usually save rice water when I cook rice. Pour in enough liquid to cover all the ingredients, about 500ml should be sufficient.
Step 7
We’re almost there! Once you’ve added the liquid, bring the stew to a rolling boil. Let it simmer over medium heat for about 10-15 minutes, or until the potatoes and zucchini are tender. Skim off any foam that rises to the surface during cooking for a cleaner broth.
Step 8
Final step! When the stew is nearly done, add the diagonally sliced green onions and simmer for another minute. The fresh aroma of the green onions will infuse the stew, adding another layer of flavor. And voilà! Your delicious Gochujang Jjigae is ready. Wasn’t that easy?
Step 9
Finally, taste the stew and adjust the seasoning if needed, usually with a little salt. I added just a tiny pinch of salt to mine, and it was perfectly savory. Adjusting the seasoning to your preference is key. Enjoy your meal!
