Can I make this vegetarian?

Yes. Replace pork with mushrooms or tofu and use vegetable stock.

How long does it keep?

Refrigerate up to 3 days. Flavor deepens overnight.

Can I freeze this stew?

Yes, up to 2 months. Thaw in the fridge and reheat gently.

Fiery Korean Gochujang Stew Jjigae

Name: Fiery Korean Gochujang Stew Jjigae
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 200 g pork belly (chopped into bite-size pieces); 2 cloves garlic (minced); 125 g onion (sliced); 125 g zucchini (sliced); 100 g potato (cubed); 30 g shiitake mushrooms; 100 g tofu (medium-firm, cubed); green onion (chopped); chili pepper (optional, sliced); 1.5 tbsp gochujang; 0.5 tbsp soy sauce; 0.5 tbsp oyster sauce; 1 tsp sugar; 1 tbsp gochugaru; black pepper (to taste); 720 ml water; 0.5 tbsp beef stock powder (Dashida style)

Spicy Korean-style gochujang stew with pork belly, tofu, and vegetables in a rich savory broth. A hearty comfort meal for cold days.

Fiery Korean Gochujang Stew Jjigae

This stew is a Korean-style comfort dish built from pork belly, tofu, and vegetables in a spicy gochujang broth. It has strong savory depth and enough heat to feel warming without becoming overwhelming.

It is practical for home cooking because it uses one pot and flexible vegetable options.

Why This Recipe Works

Rendering pork belly first builds a rich base and helps carry gochujang flavor throughout the broth. Stock powder plus soy and oyster sauce create umami depth quickly.

Adding zucchini and tofu near the end keeps them tender but not overcooked.

Ingredient Notes

Gochujang brands vary in heat and saltiness, so adjust gradually. If you want a cleaner finish, add a little more green onion just before serving.

Serve with steamed rice to balance spice and salt.

High-Level Method

Cook pork first, add sauce aromatics, then build broth. Simmer harder vegetables first, then add tofu and quicker-cooking vegetables near the end.

Taste and adjust before serving.

Storage and Reheating

Refrigerate leftovers up to 3 days. Reheat gently and add water if broth reduces.

This stew freezes well for up to 2 months.

Serving & Goal Fit

Recommended serving is 1 bowl (about 300 g) with a side of cooked rice.

On training days, add +50 g cooked rice or 1 piece of fruit. On rest days, reduce carbs slightly by removing about 50 g cooked rice.

Protein swaps: tofu, chicken thigh, or lean beef. Vegetable swaps: broccoli, green beans, spinach, peas, mushrooms, onions, courgette, frozen mixed veg, or tenderstem broccoli.

Fiery Korean Gochujang Stew Jjigae

It is practical for home cooking because it uses one pot and flexible vegetable options.

Why This Recipe Works

Rendering pork belly first builds a rich base and helps carry gochujang flavor throughout the broth. Stock powder plus soy and oyster sauce create umami depth quickly.

Adding zucchini and tofu near the end keeps them tender but not overcooked.

Ingredient Notes

Gochujang brands vary in heat and saltiness, so adjust gradually. If you want a cleaner finish, add a little more green onion just before serving.

Serve with steamed rice to balance spice and salt.

High-Level Method

Cook pork first, add sauce aromatics, then build broth. Simmer harder vegetables first, then add tofu and quicker-cooking vegetables near the end.

Taste and adjust before serving.

Storage and Reheating

Refrigerate leftovers up to 3 days. Reheat gently and add water if broth reduces.

This stew freezes well for up to 2 months.

Serving & Goal Fit

Recommended serving is 1 bowl (about 300 g) with a side of cooked rice.

On training days, add +50 g cooked rice or 1 piece of fruit. On rest days, reduce carbs slightly by removing about 50 g cooked rice.

Protein swaps: tofu, chicken thigh, or lean beef. Vegetable swaps: broccoli, green beans, spinach, peas, mushrooms, onions, courgette, frozen mixed veg, or tenderstem broccoli.