Gochujang Jjigae (Korean Chili Paste Stew)
Gochujang Jjigae (Korean Chili Paste Stew)
Ingredients
For the Stew Base
- 1 pound firm tofu, cubed into 1-inch pieces
- 1 white onion, roughly chopped
- 1 zucchini, cut into 1/2-inch thick half-moon pieces
- 1/2 cup green onions, chopped
- 1 pound beef or pork, thinly sliced, suitable for stewing or shabu-shabu
For the Flavorings
- 1/4 cup gochujang, (Korean chili paste)
- 2 tablespoons doenjang, (fermented soybean paste)
- 1 tablespoon gochugaru, (Korean chili flakes)
- 2 teaspoons garlic, minced
- 1 tablespoon soy sauce
For Cooking
- 4 cups chicken bone broth
Instructions
- 1
Prepare the ingredients: Cube the firm tofu, roughly chop the white onion, cut the zucchini into half-moon pieces, chop the green onions, and thinly slice the beef or pork.
⏱️ 10 min
- 2
In a large bowl, combine the gochujang, doenjang, gochugaru, minced garlic, and soy sauce. Mix well to form a paste.
⏱️ 3 min
- 3
Divide the prepared tofu, white onion, zucchini, green onions, and sliced meat evenly into two freezer-safe, airtight containers. Add half of the prepared gochujang paste mixture to each container. If using frozen broth cubes, add 2 cups worth to each container. (For immediate cooking, skip the freezing step and proceed to step 4 with all ingredients in one pot).
⏱️ 7 min
- 4
To cook, transfer the contents of one container (or all fresh ingredients) into a medium pot or a traditional Korean dolsot. Pour 2 cups of chicken bone broth over the ingredients.
⏱️ 2 min
- 5
Cover the pot and bring the stew to a rolling boil over medium-high heat. Once boiling, reduce heat to medium and continue to cook for approximately 6-8 minutes, or until the meat is cooked through, the vegetables are tender, and the stew is fully heated.
⏱️ 8 min
- 6
Serve hot, optionally with a side of steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Jjigae (Korean Chili Paste Stew)
Ingredients
For the Stew Base
- 1 pound firm tofu, cubed into 1-inch pieces
- 1 white onion, roughly chopped
- 1 zucchini, cut into 1/2-inch thick half-moon pieces
- 1/2 cup green onions, chopped
- 1 pound beef or pork, thinly sliced, suitable for stewing or shabu-shabu
For the Flavorings
- 1/4 cup gochujang, (Korean chili paste)
- 2 tablespoons doenjang, (fermented soybean paste)
- 1 tablespoon gochugaru, (Korean chili flakes)
- 2 teaspoons garlic, minced
- 1 tablespoon soy sauce
For Cooking
- 4 cups chicken bone broth
Instructions
- 1
Prepare the ingredients: Cube the firm tofu, roughly chop the white onion, cut the zucchini into half-moon pieces, chop the green onions, and thinly slice the beef or pork.
⏱️ 10 min - 2
In a large bowl, combine the gochujang, doenjang, gochugaru, minced garlic, and soy sauce. Mix well to form a paste.
⏱️ 3 min - 3
Divide the prepared tofu, white onion, zucchini, green onions, and sliced meat evenly into two freezer-safe, airtight containers. Add half of the prepared gochujang paste mixture to each container. If using frozen broth cubes, add 2 cups worth to each container. (For immediate cooking, skip the freezing step and proceed to step 4 with all ingredients in one pot).
⏱️ 7 min - 4
To cook, transfer the contents of one container (or all fresh ingredients) into a medium pot or a traditional Korean dolsot. Pour 2 cups of chicken bone broth over the ingredients.
⏱️ 2 min - 5
Cover the pot and bring the stew to a rolling boil over medium-high heat. Once boiling, reduce heat to medium and continue to cook for approximately 6-8 minutes, or until the meat is cooked through, the vegetables are tender, and the stew is fully heated.
⏱️ 8 min - 6
Serve hot, optionally with a side of steamed rice.