Spicy Korean Red Pepper Paste Stew (Gochujang Jjigae) with Pork and Vegetables
Spicy Korean Red Pepper Paste Stew (Gochujang Jjigae) with Pork and Vegetables
Rich & Spicy Gochujang Stew: Packed with Veggies, Perfect with Drinks!
Craving a hearty stew packed with fresh vegetables? Try this incredibly flavorful and spicy Korean Gochujang Jjigae! It’s a perfect dish for when you want something warm and comforting with a kick. The combination of vegetables creates a deeply savory broth, and the tender vegetables soaked in the delicious seasoning are a delight on their own. This recipe is designed for easy, step-by-step cooking, even for beginners, ensuring a delicious result every time.
Main Ingredients- Pork (ground or thinly sliced) 1 Tbsp
- Potato 1 (medium)
- Zucchini 1/5 (medium)
- Oyster Mushrooms 3 clusters
- Anchovy Broth 4.5 cups (approx. 900ml)
- Mirin (or Cooking Sake) 1 Tbsp
- Minced Garlic 1 Tbsp
Seasoning Mix- Gochujang (Korean chili paste) 1.3 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Guk-ganjang (Korean soup soy sauce) 1 Tbsp
- Fish Sauce (anchovy or sand lance) 1/3 Tbsp
- Sugar 1/2 Tbsp
- Gochujang (Korean chili paste) 1.3 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Guk-ganjang (Korean soup soy sauce) 1 Tbsp
- Fish Sauce (anchovy or sand lance) 1/3 Tbsp
- Sugar 1/2 Tbsp
Cooking Instructions
Step 1
Prepare 1 Tbsp of pork. You can use ground pork or thinly sliced pork belly or shoulder. If you prefer a cleaner, more vegetable-focused flavor, feel free to omit the pork.
Step 2
Dice the zucchini and potato into bite-sized cubes (about 1.5cm). Tear the oyster mushrooms into manageable pieces, removing the tough base.
Step 3
Add the prepared pork to a pot.
Step 4
Sauté the pork until it just begins to turn brown. Add 1 Tbsp of mirin (or cooking sake) to help remove any porky odors.
Step 5
Pour in 4.5 cups of anchovy broth. If you don’t have anchovy broth, vegetable broth or rice water can also be used.
Step 6
In a separate bowl, combine all the seasoning ingredients: Gochujang, Gochugaru, Guk-ganjang, fish sauce, and sugar. Mix them thoroughly until smooth and well-combined to ensure a clean-tasting broth.
Step 7
Once the broth comes to a boil, add the diced potatoes first, as they take the longest to cook. Reduce the heat to medium-low and simmer until the potatoes are tender.
Step 8
When the potatoes are almost cooked through (about 10 minutes later), add 1 Tbsp of minced garlic. Adding garlic too early can diminish its flavor, so it’s best added towards the end of the potato cooking time.
Step 9
Add the torn oyster mushrooms and let them simmer briefly. Taste the broth and adjust the seasoning if needed by adding more Guk-ganjang or fish sauce. A pinch of black pepper can also be added for extra flavor.
Step 10
Turn the heat up to high. Add the diced zucchini to the pot. Cook for just 2-3 minutes until the zucchini is tender-crisp (not mushy), then immediately turn off the heat.
Step 11
Ladle the stew with plenty of vegetables and broth into a serving bowl. Enjoy your delicious and warming Gochujang Jjigae with a bowl of hot rice!
