Hearty and Spicy Korean Red Pepper Paste Stew with Pork (Gochujang Jjigae)
Beat the Cold! Rich Gochujang Jjigae Loaded with Pork!
As the temperature drops in the morning and evening, it’s the perfect season to catch a cold. Warm up your body and soul with this delicious Gochujang Jjigae, featuring a savory broth packed with plenty of pork. Its spicy and comforting flavor is perfect for a chilly day, helping you stay healthy and invigorated.
Main Ingredients- 900g Pork (stew cut, pork neck or shank recommended)
- 1 small Onion
- 1 stalk Green Onion
- 2 Korean Red Chili Peppers (Cheongyang)
- 4 Potatoes (about the size of a child’s fist)
- 1 block Firm Tofu
- 1 handful Dried Zucchini
- 1 handful Dried Enoki Mushrooms
Broth Ingredients- 1 handful Dried Anchovies
- 4-5 small pieces Dried Kelp
- 1 handful Dried Anchovies
- 4-5 small pieces Dried Kelp
Cooking Instructions
Step 1
First, let’s make the flavorful broth. Pour 3L of water into a pot, add the dried anchovies and dried kelp. Bring to a rolling boil over high heat for 10 minutes, then remove the kelp and anchovies.
Step 2
Prepare the star of the dish: the pork. Get about 900g of pork, cut into pieces suitable for stew. Using cuts like pork neck or shank, which have a good balance of meat and fat, will add a richer flavor to the stew.
Step 3
Chop the vegetables. Slice the onion into strips, and cut the green onion diagonally. Finely chop the Korean red chili peppers to add a pleasant spiciness.
Step 4
Cut the firm tofu into bite-sized cubes. This will add a soft texture to the stew.
Step 5
In the prepared broth, add 3 Tbsp of Gochujang and 1 tsp of Doenjang. Stir well until dissolved and smooth. Tip: Adding a small amount of Doenjang to Gochujang Jjigae deepens the flavor, adds umami, and balances the slightly sharp taste of Gochujang.
Step 6
Add the prepared pork pieces to the seasoned broth and bring to a boil over high heat.
Step 7
Cut the potatoes into large, flat pieces (like thin wedges). Add them to the pot and let it simmer for a bit. The potatoes will cook and release their starch, enriching the broth’s flavor.
Step 8
Now, add the dried zucchini and dried enoki mushrooms. If you use rehydrated dried zucchini, it will be even softer. (Tip: You can also use fresh zucchini and enoki mushrooms, sliced thinly, for a delicious alternative.)
Step 9
Add the tofu and the remaining chopped vegetables (onion, green onion, chili peppers). Stir in 1 Tbsp minced garlic, 2 Tbsp Gukganjang, 2 Tbsp sugar, and a pinch of black pepper powder. Reduce the heat to medium and simmer for 15 minutes, allowing all the flavors to meld together beautifully.
Step 10
Your rich and spicy Gochujang Jjigae, generously filled with pork, is now complete! Its deep, savory flavor is truly satisfying. Enjoy this hearty stew with a bowl of hot rice.
