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
Units
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- 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.