Spicy and Savory Gochujang Stew: A Hearty Korean Comfort Food
Spicy and Savory Gochujang Stew Recipe
Got a block of tofu lingering in your fridge? A couple of potatoes, a handful of enoki mushrooms, and about a third of a zucchini? It’s the perfect time for a comforting pot of Gochujang Jjigae (Korean Red Pepper Paste Stew)! This recipe is designed to be adaptable, making the most of the vegetables you have on hand. Expect a deeply savory and slightly spicy broth that’s perfect for a chilly evening.
Stew Ingredients
- 1 block Tofu (approx. 300g)
- 2 Potatoes (medium-sized)
- 1/3 Zucchini
- 1/2 Onion
- 2 handfuls Oyster Mushrooms (approx. 100g)
- 1 Cheongyang pepper (Korean chili pepper, for heat)
- 1 Red chili pepper (for color and mild flavor)
- 2 Tbsp Gochujang (Korean red chili paste)
- 0.7 Tbsp Doenjang (Korean soybean paste, about 10g)
- Pinch of Salt
- Pinch of Black Pepper
- 1L Water (about 4 cups)
- 1 Seafood broth pack (or 1L kelp and anchovy broth)
Cooking Instructions
Step 1
Prepare all your vegetables and tofu by cutting them into bite-sized pieces. Dice the tofu into roughly 1.5cm cubes. Peel and cube the potatoes and zucchini into similar sizes. Slice the onion in half and then into wedges or half-moons. Gently tear the oyster mushrooms into manageable pieces. Thinly slice the red and Cheongyang peppers on a diagonal to add a pop of color and some heat.
Step 2
In a medium-sized pot, add 1 liter of fresh water. Place the seafood broth pack into the water. (If you don’t have a broth pack, you can use a pre-made anchovy and kelp broth.) Bring the water to a boil over medium-high heat to extract the broth’s flavor.
Step 3
Once the water is at a rolling boil, carefully remove and discard the broth pack. Now it’s time to build the stew’s signature flavor. Stir in 2 tablespoons of Gochujang and 0.7 tablespoons of Doenjang. Whisk them together until they are well dissolved in the broth. Adding a touch of Doenjang enhances the umami and depth of the Gochujang stew, making it even more delicious.
Step 4
With the broth and seasonings well combined, add the cubed potatoes to the pot. Potatoes take a bit longer to cook, so adding them first ensures they become tender. Let them simmer over medium heat until they are almost fork-tender.
Step 5
When the potatoes are nearly cooked through, add the sliced zucchini and the torn oyster mushrooms to the stew. Continue to simmer. These vegetables will add a wonderful freshness and texture to the broth.
Step 6
Next, add the sliced onions and the diced tofu. It’s best to add the tofu towards the end of the cooking process to prevent it from breaking apart too much. Ensure the other ingredients are mostly cooked before adding the tofu.
Step 7
As the stew comes to a gentle boil again with all the ingredients, sprinkle in a pinch of black pepper. Black pepper helps to cut through any potential richness and adds a subtle aroma.
Step 8
Now, add the diagonally sliced red and Cheongyang peppers. These add a final touch of spicy kick and vibrant color to the stew. Feel free to add more Cheongyang peppers if you prefer a spicier stew!
Step 9
Finally, taste the stew and adjust the seasoning with salt if needed. Remember that Gochujang and Doenjang already contain salt, so it’s important to taste before adding more.
Step 10
After seasoning, let the stew simmer for another 2-3 minutes. This allows all the flavors to meld together beautifully. Serve hot and enjoy this comforting, flavorful Gochujang Jjigae!
