Gochujang Jjigae – when’s the last time you’ve opened up that tub of gochujang paste?
Chances are, its been patiently waiting in the back of your refrigerator. Today, we put it to use!
Today, I wanted to show you how to make Gochujang Jjigae (Jjigae is the Korean word for Stew).
Now, I must mention that this gochujang jjigae is very spicy – one of the more spicier dishes we’ve made.
So if you cant do spicy, skip this one 😬
This stew is often served at late-night dining bars – a spoonful of this spicy broth cuts beautifully through a shot of soju.
But I think this stew works just fine as a weekday dinner.So, get some rice cooking in the background. We’ll add spoonfuls of the savory stew over the rice and mix the two together.
Doesn’t it look beautiful? This is also one of those stews that tastes better the next day. Save the leftovers and see how much better the broth tastes on the second boil.
Cooking notes:
To get deep-flavor, we will fry our gochujang paste in a few tablespoons of oil. This frying process removes that slightly earthy after taste found in gochujang. Which makes for a much smoother tasting broth.
Another key ingredient is Korean Anchovy Sauce. (You can substitute with regular fish sauce too).
This anchovy sauce will provide that salty, deep-umami flavor to the broth.
Note: When you first add the fish sauce in, you will smell that fishy scent in the air. But give it 5-10 minutes to boil away, and the smell (and taste) will disappear.
For the protein, feel free to use chicken, beef or pork – simply slice them into thin bite-sized pieces as shown in the video.
Or if you’re vegetarian – slice up a block of firm Korean tofu. Tastes great in this stew!
Important: Sample the broth after you’re turned off the heat and given it 10 minutes to cool down. If you sample the soup while its bubbling hot, the flavors will taste sharp (and slightly off). The flavors come back together as the soup cools down.
After sampling, if the soup taste too salty or spicy – add in a few splashes of water.
Alrighty, I hope you enjoy ya’ll! If you make this delicious Gocujang Jjigae at home, tag us on IG. We enjoy scrolling through your pics in the morning!
-Daniel Out 🕺
Ingredients
Fresh Ingredients for Stew
- 2 stalks of Spring Onion
- 1/2 a whole Onion
- 1 medium-sized Potato
- 150-200 grams of Beef Cut (Ribeye or Sirloin is good) (Or use Chicken, Pork or Tofu)
- Small handful of Oyster Mushrooms
- 2 Shiitake Mushrooms
- 2 Cheongyang Chili Pepper (Or use 1 Jalapeno)
Make Stew
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Sesame Oil
- 4 Tablespoons Gochujang (Korean Red Chili Pepper Paste)
- 1 Tablespoon Gochugaru (Korean Red Chili Pepper Flakes)
- 2.5 Cups Water (Or use Anchovy-Kelp Broth)
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Soup Soy Sauce (Or use regular Soy Sauce too)
- 1 Tablespoon Anchovy Fish Sauce (Or use any fish sauce)
- Small handful of Spring Onion Slices
- 8-9 cracks of Black Pepper
Instructions
Prep Fresh Ingredients for Stew
- Measure Gochujang (4 Tablespoons) and set it on a plate. Set it aside for later.
- Thinly slice the spring onion stalk (2 forearm-length pieces) into small round circles. Use the white portion of the stalk - as it will flavor the oil.
- Cut 1 whole potato into thin slices. Cut 1/2 an onion into thin slices. And cut the 2 chili peppers (or Jalapeno pepper) into very thin slices as well.
- Now cut your piece of beef (or other protein) into small thin slices.
- Cut the stem off the oyster mushrooms. Then separate them into individual pieces. Next, pull the stem off two Shiitake Mushrooms and slice each into thin pieces.
Make Stew
- Place vegetable oil (2 Tablespoons) and Sesame Oil (2 Tablespoons) into a large pot or wok. IMPORTANT - place the heat on a LOW HEAT! Once the oil is hot, add in the Gochujang (4 Tablespoons).
- Stir-fry the gochujang around for 45 seconds - 1 minute, or until the gochujang starts to sizzle and produce many bubbles in the oil. At this time, add in the Gochugaru (1 Tablespoon) and mix it in. Then immediately add-in 2.5 cups of water. Raise the heat to a MEDIUM-HIGH and bring it up to a boil.
- Once its boiling, add in the beef and potato slices. Next, add in the Minced Garlic (2 Tablespoons), Soup Soy Sauce (2 Tablespoons), Fish Sauce (1 Tablespoon).
- Give it 5 minutes to boil - the fish sauce smell will evaporate as it simmers away. After 5 minutes, the potatoes should start to get soft.
- Now, add in the Diced Onions, Oyster mushrooms (handful), Sliced Shiitake Mushroom, and Sliced Green Chili Peppers.
- Wait until the pot comes up to a boil. Then boil for another 7-10 minutes.
- After 7-10 minutes of boiling, check on the stew - give the potatoes a poke with your chopsticks. It should go through easily./
- Now add in some of the diced spring onion. And finish off with 8-10 cracks of Black Pepper. Turn off the heat and let the stew rest for 10 minutes. This way all, the flavor comes together.
- After 10 minutes of resting, give the stew a taste. If it tastes slightly too salty, you can dilute with a few splashes of water.
- Get a bowl of fresh hot rice and place a few scoopful of your Gochujang Stew. Mix the two together and take a bite!
- Bon Appetit ya'll!
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this was so so good!! very savory. thanks so much for sharing. this recipe is a keeper
How many servings is this?
I made it tonight as the sole main dish and it fed 2 people with ample opportunity for seconds. So, 2-4 servings?