GochuJang Jjigae

Serve

Level

Normal

Preperation

30 min.

Ingredients

1 kg Meat/Protein: Beef (brisket or rib), pork (belly or shoulder), or Tofu
1 large Zucchini: Cut into bite-sized pieces or slices
4 medium Potatoes: Peeled and cut into bite-sized chunks
5 Shiitake Mushrooms: Rehydrated and cut into bite-sized pieces
½ large Onion: Roughly diced
1–2 Scallions (Green Onions): Sliced diagonally
1–2 Fresh Chilies (Green or Red): Sliced (adjust according to heat preference).
2 tbsp Vegetable Oil

For the Broth & Seasoning
500ml – 600ml Broth: Beef or vegetable broth
2 tbsp Bibigo Gochujang: Korean red chili paste
1 tbsp Gochugaru: Korean chili flakes (for color and extra heat)
1 tbsp Soy Sauce
1 tbsp Fish Sauce
1 tbsp Garlic: Finely minced
½ tsp Ginger: Finely minced or grated
A pinch of Black Pepper

Instructions

Cut the meat and vegetables into uniform, bite-sized pieces to ensure they cook evenly.

Heat the oil in a pot over medium heat. Add the beef (pork or tofu) and sear until nicely browned on all sides. Stir in the minced garlic, ginger, and a pinch of black pepper.

Add the Gochujang paste and Gochugaru to the pot. Sauté for about 1–2 minutes to allow the flavors to develop and the color to intensify. Be careful not to let the paste burn!

Pour in the broth (or water) and bring to a boil. Lower the heat to medium and simmer for about 10–12 minutes.

Add the zucchini, potatoes, and shiitake mushrooms. Continue to simmer until the vegetables are tender but still hold their shape (not overcooked).

Just before serving, stir in the sliced scallions. Let them sit in the hot stew for about 1 minute to soften slightly before serving.