gochujang stew

a classic Korean stew made with flavor-packed, old kimchi!

Kimchi Jjigae (Kimchi Stew)

pork

gochugaru (Korean red chili pepper flakes)

garlic

cooking oil

juice from kimchi (if available)

tofu

scallions

salt (or a little bit of soup soy sauce

Cut the kimchi into bite size pieces.

Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.

Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.

Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.

Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

To make kimchi jjigae with no meat, follow the same steps leaving out the pork. Add one can of tuna (chamchi) with oil when adding the kimchi juice and water and boil for 10 - 15 minutes. (You can add onion slices at this point if desired.) Follow the rest of the recipe above. (Fresh or canned salmon works well too in kimchi jjigae.)

Tuna kimchi jjigae

Korean spicy stew made with gochujang and summer zucchini!

Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

zucchini

potato

chili peppers

clam meat (fresh

gochujang (Korean red chili pepper paste)

Doenjang (Korean soybean paste) (or more gochujang)

water rice

Cut the zucchini and potatoes into about 1/2-inch thick bite size pieces. Roughly chop the scallion. Thinly slice the peppers.

If using meat, see note 1 below. Otherwise, add 2 cups of water to a pot along with the red chili pepper paste and soybean paste. Stir well to dissolve. Bring it to a boil.

Drop the potatoes in and bring it to a boil again. Continue to boil for a minute or two. Then add the zucchini, clam meat (unless using meat), garlic, chili peppers and scallions.

Cook until the potatoes and zucchini turn soft. Serve hot with a bowl of rice.

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.

Korean Spicy Gochujang Stew - Gochujang Jjigae

vegetable oil

onion (chopped)

garlic (minced)

potatoes (chopped)

Korean hot pepper flakes / gochugaru

Korean hot pepper paste / gochujang

water

soy sauce

tbsp sugar

zucchini (chopped)

300 g firm tofu (10.6 oz)

mushroom

spring onion (sliced thinly)

Heat the vegetable oil up in a large saucepan over medium high heat. Add your pork belly and fry until browned.

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.

Pour over the water and bring to a boil.

Next, add in the soy sauce and sugar and cook for a few minutes.

Finally, add the zucchini, tofu, mushroom and half the spring onion and cook for 5 more minutes or until potato is soft.

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.

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

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. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/gochujang-jjigae/

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☕️ About this recipe: 

Gochujang jjigae is packed with rich flavour and spicy heat, perfect for warming up when the weather turns colder. 

It’s such a satisfying stew, yet light and refreshing without feeling heavy! 

This amazing recipe is one of our favourite ways to use up leftover veggies, as well as that tub of gochujang in your fridge.

🥒 Ingredients: 

200 g / 7 oz / around 1 cup pork belly, sliced into strips
1 onion, chopped
2 garlic cloves, minced
2 potatoes, diced
1 tbsp gochugaru
2 tbsp gochujang
3 cups water
2 tbsp soy sauce
1 tbsp sugar
1 zucchini, chopped 
300 g firm tofu, 10.6 oz
1 cup mushroom, 100 g / 3.5 oz such as shimeji, enoki or oyster mushroom
1-2 spring onion, sliced

👩‍🍳 Recipe Steps:

00:00 How to Make Gochujang Jjigae
00:05 Fry the pork belly in vegetable oil until browned.
00:13 Add the onion and garlic, stir fry for a minute or two.  
00:22 Add potatoes, gochugaru and gochujang, stir well. 
00:33 Pour in water, bring to boil. 
00:40 Add soy sauce and sugar. 
00:49 Add zucchini, tofu and mushrooms, cook for 5 more minutes. 
01:01 Stir in spring onions / green onions and serve.

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