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Gochujang Jjigae 1
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4.81 from 52 votes

Gochujang Stew - Spicy, Savory for Late Night


Fresh Ingredients for Stew

  • 2 stalks of Spring Onion
  • ½ 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


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 ½ 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!