Spicy and Delicious Super Simple Gochujang Jjigae Recipe
Craving something spicy? Try this easy Gochujang Jjigae! A homemade recipe to awaken your appetite.
A beloved Korean soul food, Gochujang Jjigae (spicy stew)! On a chilly day, a bowl of this hot stew served with rice is incredibly satisfying. This super simple recipe uses up leftover vegetables from your fridge and is perfect for reviving your appetite with its savory and spicy broth. #GochujangJjigae #EasyRecipe #Homemade #KoreanFood #SpicyStew
Stew Ingredients- 1/2 Onion, cut into large pieces
- A small piece of Korean zucchini (Hobak), cut into half-moon shapes
- A small piece of Carrot, cut into half-moon shapes
- 1/2 Green Onion, diagonally sliced
- 5 Dried Shiitake Mushrooms, rehydrated in warm water, stems removed, and cut into large pieces (reserve the soaking liquid!)
- A small amount of Oyster mushrooms or Enoki mushrooms, trimmed and separated
- 200g Tofu (about 1/2 block), cut into cubes
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the onion, zucchini, and carrot into half-moon shapes or your preferred size. Diagonally slice the green onion to add a fragrant aroma. Rehydrate the dried shiitake mushrooms by soaking them in lukewarm water for about 30 minutes, then remove the stems and cut them into large pieces. Make sure to save the mushroom soaking liquid, as it will be used as broth. You can use other mushrooms like oyster mushrooms or enoki mushrooms as desired.
Step 2
Cut the tofu into approximately 2cm cubes. If cut too small, it might break apart while cooking, so aim for a moderate size. Once all the ingredients are prepped, you’re ready to start cooking the stew!
Step 3
Heat a deep pot or earthenware pot over medium heat. Add the sliced beef and stir-fry it with minced garlic, cooking wine, and a pinch of black pepper. Break up the beef as it cooks to ensure it doesn’t clump together, resulting in a tender texture.
Step 4
When the beef is about half-cooked, add the rehydrated shiitake mushrooms and pour in the reserved 400ml of shiitake mushroom soaking liquid. If you have anchovy-kelp broth or another stock, using that instead of water will add an even deeper flavor.
Step 5
Once the liquid comes to a boil, skim off any foam or impurities that rise to the surface using a spoon. This step is crucial for a clean-tasting broth. Now, dissolve 2 tablespoons of Gochujang and 0.5 tablespoon of Doenjang into the broth, stirring well to prevent clumps. These ingredients form the flavorful base of the stew.
Step 6
When the broth with Gochujang and Doenjang starts boiling again, add all the sliced vegetables (onion, zucchini, carrot) and the cubed tofu. Let it simmer. The vegetables will soften and further enrich the stew’s flavor.
Step 7
Once the vegetables are somewhat tender, add the prepared shiitake mushrooms and oyster (or other) mushrooms. Simmer for a short while longer. Mushrooms can become too soft if overcooked, so adding them towards the end is best for maintaining their texture.
Step 8
Finally, taste the broth and adjust the seasoning with salt if needed. It’s best to season the stew slightly saltier to complement the rice. Add the diagonally sliced green onions and simmer for another moment. Your delicious and spicy Gochujang Jjigae is ready! Enjoy it piping hot with a bowl of rice.
