Gochujang Jjigae (Korean Red Chili Paste Stew)
Recipe by Nate Chu · View original
Ingredients
- 15g g Vegetable oil
- 600g g Pork shoulder — cut into bite-sized pieces
- 45g g Salted shrimp — saeu-jeot
- 90g g Gochujang
- 1000ml ml Water
- 18g g Soup soy sauce — gukganjang
- 15g g Granulated sugar
- 10g g Gochugaru
- 5g g Salt — or to taste
- 40g g Garlic — minced
- 200g g Potato — cut into chunks
- 200g g Onion — cut into chunks
- 100g g Oyster mushroom — torn into bite-sized pieces
- 50g g Scallion — cut into 2-inch pieces
- 15g g Serrano pepper — sliced
- 200g g Korean squash — cut into half-moons
- 150g g Tofu — cut into cubes
Steps
- 1
Cut pork shoulder into bite-sized pieces.
- 2
Cut potato into chunks.
- 3
Cut onion into chunks.
- 4
Tear oyster mushrooms into bite-sized pieces.
- 5
Cut scallion into 2-inch pieces.
- 6
Slice serrano peppers.
- 7
Cut Korean squash into half-moons.
- 8
Cut tofu into cubes.
- 9
Mince garlic.
- 10
Heat vegetable oil in a large pot or stew pot over medium-high heat. Add pork shoulder pieces and sear until browned on all sides, about 5–7 minutes.
⏱ 7 min - 11
Add minced garlic and salted shrimp to the pot and stir for about 1 minute until fragrant.
⏱ 1 min - 12
Add gochujang and stir well to coat the pork and aromatics, about 1–2 minutes.
⏱ 2 min - 13
Pour in water and bring to a boil. Add soup soy sauce, sugar, gochugaru, and salt. Stir well.
- 14
Add potato and onion chunks. Reduce heat to medium and simmer for about 10 minutes until the potato begins to soften.
⏱ 10 min - 15
Add oyster mushrooms, Korean squash, and tofu. Simmer for another 8–10 minutes until the vegetables are tender.
⏱ 9 min - 16
Taste and adjust seasoning with salt if needed. Add scallion and serrano pepper slices. Stir gently and simmer for 1–2 minutes more.
⏱ 2 min - 17
Ladle the stew into bowls and serve hot with steamed rice.