Spicy and Hearty Gochujang Stew Recipe
The Ultimate Gochujang Stew: Savory and Spicy Comfort Food
You won’t need any other side dishes with this stew! The key is a delicious gochujang, and a spicy, homemade one is far superior to a sweet, store-bought version. This hearty stew is packed with flavor and guaranteed to be a hit at your dinner table, making you want another bowl of rice!
Main Ingredients- 150g Pork, cut for stew
- 1/2 Zucchini (Korean zucchini preferred)
- 1/2 Onion
- 1 block Firm Tofu
- 1 Green chili pepper
- 1 Red chili pepper
- 1/4 Scallion
- 6 cups Anchovy broth
Seasoning Ingredients- 3 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Minced garlic
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce for soup (Gukganjang)
- 0.3 Tbsp Salt (to taste)
- Pinch of Black pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Minced garlic
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce for soup (Gukganjang)
- 0.3 Tbsp Salt (to taste)
- Pinch of Black pepper
Cooking Instructions
Step 1
First, prepare all your ingredients. Wash and chop the vegetables. Slice the zucchini and onion into bite-sized pieces. Cut the tofu into large cubes and thinly slice the green and red chili peppers diagonally. Chop the scallion. For the pork (150g, cut for stew), season it with a splash of cooking wine (like Mirin or Cheongju), a little salt, and pepper. Marinating the pork helps to eliminate any gamey odor.
Step 2
Pour 6 cups of anchovy broth into a ttukbaegi (Korean earthenware pot) or a regular pot. Add the marinated pork and bring to a boil over high heat until the pork is partially cooked. Once boiling, add the zucchini and onion, and simmer for about 5-7 minutes until the vegetables are slightly tender. Then, stir in 3 Tbsp of gochujang, 0.5 Tbsp of gochugaru (chili flakes), and 0.5 Tbsp of minced garlic, dissolving them into the broth. Season with 1 Tbsp of soy sauce for soup and 0.3 Tbsp of salt to taste.
Step 3
Gently add the large cubes of tofu to the pot. It’s crucial not to overcook the tofu! Simmer for just about 2-3 minutes after adding the tofu. Boiling the tofu for too long can make it mushy and break apart, also clouding the broth and resulting in a less pleasant texture. Be mindful of the cooking time!
Step 4
Final step! Arrange the diagonally sliced green and red chili peppers around the edge of the pot for a beautiful presentation. Sprinkle the chopped scallions and a pinch of black pepper on top. Turn off the heat immediately. Adding the scallions at the very end preserves their fresh, crisp texture and vibrant aroma, which significantly enhances the stew’s savory depth and overall flavor.
