Korean Spicy Gochujang Stew - Gochujang Jjigae

Large chunks of tofu and zucchini sit in a bright red Korean gochujang jjigae.

Korean Spicy Gochujang Stew - Gochujang Jjigae

Crank up the heat with this amazing homemade gochujang jjigae. This easy Korean gochujang stew is spicy, savoury, satisfying, and on the table in just 20 minutes.

Course Dinner

Cuisine Korean

Prep Time 5

Cook Time 15

Total Time 20

Servings Bowls

Calories 446kcal

Author Wandercooks

Cost $10

Ingredients

1 tbsp vegetable oil
200 g pork belly 7 oz / around 1 cup, sliced into strips
1 onion chopped
2 garlic minced
2 potatoes chopped
1 tbsp Korean hot pepper flakes / gochugaru
2 tbsp Korean hot pepper paste / gochujang
3 cups water
2 tbsp soy sauce
1 tbsp sugar
1 zucchini chopped
300 g firm tofu 10.6 oz
1 cup mushrooms 100 g / 3.5 oz such as shimeji, enoki or oyster mushroom
1 spring onion sliced thinly

Instructions

Heat the vegetable oil up in a large saucepan over medium high heat. Add your pork belly and fry until browned.
200 g pork belly, 1 tbsp vegetable oil
Add onion and garlic, then quickly fry for a minute. Add your potato next, along with the gochugaru / Korean hot pepper flakes and gochujang / Korean hot pepper paste. Stir fry for a minute or two, making sure everything is well coated.
1 onion, 2 garlic, 1 tbsp Korean hot pepper flakes / gochugaru, 2 tbsp Korean hot pepper paste / gochujang, 2 potatoes
Pour over the water and bring to a boil.
3 cups water
Next, add in the soy sauce and sugar and cook for a few minutes.
2 tbsp soy sauce, 1 tbsp sugar
Finally, add the zucchini, tofu, mushroom and half the spring onion and cook for 5 more minutes or until potato is soft.
1 zucchini, 300 g firm tofu, 1 cup mushrooms, 1 spring onion
Switch off the heat and serve with a side of rice and banchan such as pickled onion and seasoned spinach. Garnish with remaining spring onion.
1 spring onion

Video

https://www.youtube.com/watch?v=AY9tykepZl4

Notes

Frying - Frying the potatoes and pork belly in the gochujang and gochugaru first helps infuse them with extra flavour while ensuring the potatoes are soft and the pork is cooked through. It also helps hold their shape
Storage - Leftover gochujang stew will last around 2-3 days in the fridge when stored in an airtight container, or around 2-3 months in the freezer.
Leftover zucchini and potato? - Make our very popular potato bake or zucchini slice next.
Extra Flavour - Add a teaspoon of doenjang, red miso paste or beef stock to amp up the flavour.
Add Tteok - Add a handful of Korean rice cakes (garaetteok) in the last 5 minutes of cooking to make it go even further, similar to tteokbokki stir fry or gungjung tteokbokki.

Nutrition