📝 About This Recipe
Gochujang-jjigae is a beloved Korean staple known for its deep, savory-sweet heat and incredibly thick, satisfying broth. Unlike the more delicate Kimchi-jjigae, this stew relies on fermented chili paste to create a velvety texture that perfectly coats tender pieces of pork belly and earthy root vegetables. It is the ultimate 'soul food' that warms you from the inside out, offering a complex symphony of umami that evolves with every spoonful.
🥗 Ingredients
Protein and Base
- 250 grams Pork Belly (cut into bite-sized pieces)
- 1 tablespoon Toasted Sesame Oil (high quality for best aroma)
- 4 cups Anchovy Kelp Broth (can substitute with chicken stock or water)
The Flavor Foundation
- 3 tablespoons Gochujang (Korean Chili Paste) (the star ingredient)
- 1 tablespoon Gochugaru (Korean Chili Flakes) (adjust for desired heat level)
- 1 tablespoon Soy Sauce (soup soy sauce is preferred if available)
- 1.5 tablespoons Garlic (minced)
- 1/2 teaspoon Ginger (grated or finely minced)
- 1 teaspoon Sugar (to balance the salt and spice)
Vegetables and Tofu
- 2 medium Potato (peeled and cubed into 1-inch pieces)
- 1/2 large Zucchini (sliced into half-moons)
- 1 medium Yellow Onion (coarsely chopped)
- 3-4 pieces Shiitake Mushrooms (sliced)
- 1/2 block Firm Tofu (cut into bite-sized cubes)
Aromatics and Garnish
- 2 stalks Green Onions (sliced diagonally)
- 1 piece Red or Green Chili (optional, sliced for extra kick)
👨🍳 Instructions
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1
Prepare your ingredients by chopping the pork, vegetables, and tofu into uniform, bite-sized pieces to ensure even cooking.
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2
In a heavy-bottomed pot or a Korean earthenware pot (ttukbaegi), heat the sesame oil over medium heat.
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3
Add the pork belly to the pot. Sauté for 3-4 minutes until the fat begins to render and the edges turn slightly golden.
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4
Add the minced garlic and ginger to the pork, stirring for 30 seconds until fragrant but not burnt.
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5
Lower the heat slightly and add the Gochujang and Gochugaru. Stir-fry the paste with the meat for 1-2 minutes; this 'toasts' the paste and intensifies the flavor.
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6
Pour in the anchovy kelp broth (or water) and add the sugar and soy sauce. Stir well to dissolve the paste.
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7
Add the cubed potatoes and onions. Bring the stew to a boil over medium-high heat.
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8
Once boiling, reduce the heat to medium-low. Cover and simmer for 10-12 minutes, or until the potatoes are halfway cooked.
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9
Add the zucchini and shiitake mushrooms. Continue to simmer for another 5-7 minutes.
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10
Gently slide the tofu cubes into the stew. Be careful not to break them as you stir.
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11
Simmer for a final 3-5 minutes. The broth should have thickened slightly from the potato starch and the reduction.
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12
Taste the broth. If it needs more salt, add a splash more soy sauce; if it’s too spicy, add a tiny pinch more sugar.
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13
Turn off the heat and garnish with the sliced green onions and fresh chilies.
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14
Serve immediately while bubbling hot, ideally straight from the pot.
💡 Chef's Tips
For the best flavor, use a homemade anchovy and kelp broth rather than plain water. Sautéing the Gochujang in oil with the pork before adding liquid is the secret to a rich, smoky depth of flavor. Don't over-stir once the tofu is added to keep the cubes intact for a beautiful presentation. If you prefer a thicker stew, let it simmer a few minutes longer uncovered to allow for more evaporation. Feel free to swap pork belly with beef brisket or even canned tuna for different flavor profiles.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot white short-grain rice to soak up the spicy broth. Pair with classic Korean side dishes (banchan) like seasoned spinach, bean sprouts, or a rolled omelet (Gyeran-mari). A side of crispy roasted seaweed (gim) provides a lovely salty crunch between spoonfuls of stew. For a refreshing contrast, serve with a cold glass of barley tea or a mild Korean lager. If you have leftovers, they taste even better the next day as the flavors continue to meld.