Spicy Gochujang Stew Recipe
How to Make Gochujang Stew: Using Stew Meat and Zucchini for a Deep Flavor
Hello everyone! Today, I’ll share my go-to recipe for a hearty and spicy Gochujang Jjigae (Korean Red Pepper Paste Stew). This stew features a rich, savory broth made with gochujang, fresh vegetables, and tender meat, making it the perfect companion to a bowl of rice. The perilla oil (deulgireum) used in this stew is high in omega-3 fatty acids and can spoil quickly. To maintain its flavor and prevent rancidity, it’s best to store it below 4°C (40°F). Let’s get cooking and make this delicious stew together!
Stew Ingredients- Pork for stew, 200-300g
- Zucchini, 1/2 or 1/3 piece (adjust to your preference)
- Onion, 1/2 piece
- Potatoes, 2 pieces
- Mushrooms, 1 piece (shiitake, king oyster, etc., any type works)
Seasoning Ingredients- Cooking oil, 2 Tbsp
- Perilla oil, 2 Tbsp (essential!)
- Gochujang (Korean red pepper paste), 3 Tbsp
- Gochugaru (Korean red pepper flakes), 1 Tbsp
- Minced garlic, 1 Tbsp
- Korean soup soy sauce (guk-ganjang), 3 Tbsp
- Fish sauce (anchovy), 1 Tbsp
- Mirin (rice wine), 1 Tbsp
- Water, 600-700ml
- Cooking oil, 2 Tbsp
- Perilla oil, 2 Tbsp (essential!)
- Gochujang (Korean red pepper paste), 3 Tbsp
- Gochugaru (Korean red pepper flakes), 1 Tbsp
- Minced garlic, 1 Tbsp
- Korean soup soy sauce (guk-ganjang), 3 Tbsp
- Fish sauce (anchovy), 1 Tbsp
- Mirin (rice wine), 1 Tbsp
- Water, 600-700ml
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Slice it into pieces about 1cm thick. Then, cut each piece in half to create a semi-moon shape, or cut into bite-sized pieces as you prefer. Use about half or one-third of a zucchini, depending on your preference.
Step 2
Peel and wash the onion. Dice it into roughly 1.5cm cubes for easy eating. If using small onions, about one will be sufficient.
Step 3
Now, prepare your stew pot. Add 2 tablespoons of cooking oil and 2 tablespoons of fragrant perilla oil to the pot. Heat gently over low heat. This gentle heating helps to draw out the flavors of the ingredients more deeply.
Step 4
Add 3 tablespoons of gochujang to the heated oil in the pot. Use a spatula to dissolve any clumps and mix it well. Then, add 1 tablespoon of gochugaru and stir continuously while stirring for about 30 seconds to 1 minute. Stir-frying the pastes like this removes any bitterness from the gochujang and enhances its savory flavor.
Step 5
Pour in 600-700ml of water into the stir-fried paste mixture. Whisk or stir with a spatula to fully dissolve the gochujang mixture, ensuring there are no lumps. This step is crucial for creating the base of your stew broth.
Step 6
Add 1 tablespoon of minced garlic and 1 tablespoon of mirin for added depth of flavor. Stir well to combine with the broth. Keep the heat on low during this stage.
Step 7
Once the broth begins to simmer, add 200-300g of pork for stew. Adding the meat will enrich the flavor of the broth.
Step 8
After adding the pork and bringing the stew back to a rolling boil, add 3 tablespoons of Korean soup soy sauce and 1 tablespoon of fish sauce to season. The fish sauce will significantly enhance the umami taste.
Step 9
Now, add the prepared onion (1/2 piece) and zucchini (1/2 to 1/3 piece) to the pot. If you have potatoes and mushrooms ready, this is also the time to add them.
Step 10
Once all ingredients are in the pot, cover with a lid and bring to a simmer over medium heat for about 10-15 minutes, or until the ingredients are cooked through and tender. Skim off any foam that rises to the surface occasionally for a cleaner tasting broth.
Step 11
The stew is ready when the broth has reduced slightly and the ingredients are tender, resulting in a thick, rich consistency! For an extra kick, you can add sliced green onions or chili peppers to your liking.
Step 12
This Gochujang Jjigae recipe is simple to prepare but incredibly delicious. It’s a satisfying meal that’s perfect for any occasion. Enjoy this wonderful homemade stew!
