Spicy and flavoursome, this gochujang stew will warm you up on a cold day, cheer you up on a stressful one and perk you up after a wild night. If you have a tub of gochujang sitting there pretty waiting for your next culinary inspiration, scroll down for this delicious recipe!
What’s the primary ingredient in gochujang jjigae?
Why, gochujang, of course!
For those new to gochujang, one of the most essential Korean ingredients, it is a thick and spicy-sweet paste made from fermenting chilli pepper flakes, glutinous rice, soybeans and salt. You can imagine honey mixed with bean paste (like miso) with some spice to it; it has a very deep savoury taste, and hence very suitable as a marinade or soup base.
When the team first made and tasted this soup, we were blown away! How sesame oil, gochujang and water can come together to create a flavourful soup base was beyond comprehension. Such depth, as though someone had stood in front of a furnace and brewed it for hours.
With every sip, our insides were enveloped in the warmth and comfort of this soup and we reached for the next bowl, and the next, and the next, until it was all gone. And then, we made it again the next week!
Now, think no more, dig out your red tub and make yours today!
Other gochujang recipes:
- Golbaengi-muchim (Spicy Korean Moon Snail Salad with Somyeon) 골뱅이무침
- Spicy and Sticky Baked Gochujang Wings
What’s in this recipe?
- Gochujang – This forms the base of the soup, giving it the depth of flavour
- Gochugaru – While gochujang gives a warm spicy taste to the soup, gochugaru is the one that turns the heat up. You may skip this if you do not want the added spice, but we highly recommend this for that extra kick
- Garlic, scallion, onion – The usual gang of aromatics
- Soy sauce – For umami
- Fish sauce – If soy sauce is the master of umami, fish sauce is like the grandmaster sensei. it may smell funky, but after boiling and letting it sit in the soup, it gives the gochujang a warm big hug and dials up the flavour profile of the soup.
- Potato – This acts as a thickener
- Pork belly – Any kind of meat can be used for this soup, but thinly sliced pork belly is a popular choice as it only takes a few mins to cook
- Shimeiji mushroom – Pick your favourite mushrooms for this dish
Find the printable recipe with measurements below.
Let’s make the best gochujang jjigae!
- Prep. Cut the scallion into thin slices, separate the white and green portions. Mince the garlic and slice the onion, potato and mushrooms.
- Cook the soup base. On low heat, add vegetable oil, sesame oil, white parts of scallion and gochujang. Heat until the gochujang bubbles, about 1 minute. Add in gochugaru and water, boil on high heat for 10 minutes.
- Add the aromatics. Add potato, garlic, soy sauce and fish sauce. Boil for 10 minutes.
- Cook the rest of the ingredients. Add in shimeiji mushrooms and onion. Boil for 10 minutes. Add in pork belly and boil till fully cooked.
- Let stew sit for 10mins before serving.
Best way to have gochujang stew
- This gochujang stew is considered a main dish. It is best served with rice and banchan.
- Mechurial Jangjorim (Soy Braised Quail Eggs) 메추리알 장조림
- 5-Minute Sigeumchi Namul (Spinach Side Dish) 시금치나물
- Pan-fried Zucchini (호박전 Hobak Jeon)
- Kongnamul muchim (Seasoned Bean Sprouts) 콩나물 무침
Spicy gochujang jjigae is best had with drinks!
Nothing like a cold drink to wash away the spice and complete the meal.
How to Store Leftovers
- Gochujang jjigae soup can be stored in the fridge for 2-3 days.
gochujang jjigae (spicy chilli stew) 고추장 찌개
- Total Time: 10 mins
Description
Spicy and flavoursome, this gochujang stew will warm you up on a cold day, cheer you up on a stressful one and perk you up after a wild night out.
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp sesame oil
- 4 tbsp gochujang
- 1 tbsp gochugaru
- 700 ml water
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 scallion, sliced
- 1/2 onion, sliced
- 1/2 potato, cubed
- 250 grams pork belly, thinly sliced
- 150 grams shimeiji mushroom
- 1 red chilli pepper, sliced
Instructions
- Prep. Cut the scallion into thin slices, separate the white and green portions. Mince the garlic and slice the onion, potato and mushrooms.
- Cook the soup base. On low heat, add vegetable oil, sesame oil, white parts of scallion and gochujang. Heat until the gochujang bubbles, about 1 minute. Add in gochugaru and water, boil on high heat for 10 minutes.
- Add the aromatics. Add potato, garlic, soy sauce and fish sauce. Boil for 10 minutes.
- Cook the rest of the ingredients. Add in shimeiji mushrooms and onion. Boil for 10 minutes. Add in pork belly and boil till fully cooked.
- Let stew sit for 10mins before serving.
Notes
- This gochujang stew is considered a main dish. It is best served with rice and banchan
- Gochujang jjigae soup can be stored in the fridge for 2-3 days.