Fiery Korean Gochujang Stew (Kimchi Jjigae-Style Comfort!)

The Intriguing Story of Gochujang Stew Jjigae

Craving a bowl of heartwarming comfort? Let's embark on a culinary journey to the heart of Korean cuisine with Gochujang Stew Jjigae. A traditional Korean dish, Jjigae is a hearty, spicy, soup-like stew loaded with a medley of ingredients and an unmatched depth of flavors.

What Goes into Gochujang Stew Jjigae?

The secret to this enticing dish lies in its ingredients. Here's what you'll need:

For the Meat

• 200g of pork belly, chopped into bite-sized pieces

For the Vegetables

• 2 cloves of garlic, minced (approximately 6g)
• 1/2 yellow onion (approximately 125g)
• 1/2 zucchini (approximately 125g)
• 1/2 potato (approximately 100g)
• 3 shiitake mushrooms (approximately 30g)
• 100g of medium-firm tofu
• 2 green onions, chopped
• 1 chili pepper (optional)

For the Sauce

• 1½ tbsp Korean chili paste (gochujang)
• 1/2 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp Korean chili pepper flakes (gochugaru)
• A dash of minced garlic
• A sprinkle of black pepper to taste

For the stock

• 720ml water
• 1/2 tbsp Korean beef stock powder (Dashida)

How to Bring Gochujang Stew Jjigae to Life

1. Begin by cutting your onion, zucchini, potato, mushrooms, and tofu into bite-sized chunks.
2. Fry the pork belly until its fat has rendered and golden.
3. As the pork sizzles, it's time to whip up your sauce. Blend the Gochujang, soy sauce, oyster sauce, sugar, Gochugaru, garlic, and black pepper into a spicy symphony. Mix this with your pork once the fat has rendered. Keep an eye out and reduce the heat if the sauce starts to burn.
4. Time to create the broth. Add 3 cups of water to your pan, followed by Dashida. Crank up the heat to medium-high.
5. Once the water starts bubbling, toss in the onions, potatoes, and mushrooms.
6. Let your stew simmer until the potatoes turn slightly soft, around 10 minutes. Then, add the tofu, chili, green onions, and zucchini. Let it boil for another 3-5 minutes.
7. Put the final touches with a seasoning of salt and pepper according to your taste.

Ingredient Substitutes: Making Gochujang Stew Jjigae Anywhere

• If you don't have Dashida, you can add a pork or chicken broth cube to add more depth of flavour to the stock.
• If you don't have pork belly, you can use other cuts of pork that have some fat on it.
• You can substitute your favourite vegetables as you prefer.
• If you don't have Gochujang, you can try using your favourite chili sauce to your liking. Sriracha sauce might work well, but give it a try.
• If you don't have Gochugaru, try to substitute some mild paprika powder. Be careful to taste the dish as you do the substitutions as the spiciness of these ingredients might vary.

Nutrition Breakdown

Each serving 300g offers approximately:

• Calories: 350 kcal
• Carbohydrate Content: 25g
• Cholesterol Content: 50mg
• Fat Content: 20g
• Protein Content: 18g
• Saturated Fat Content: 6g
• Serving Size: 300g
• Sodium Content: 800mg
• Sugar Content: 4g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 10g

Please remember that these values can vary based on the specific ingredients used.

Elevating Your Gochujang Stew Jjigae Experience

Now that we've nailed the basic recipe, here are a few tips and tricks to make your Jjigae even better:

• Use a slightly fatty part of pork as the fat adds to the flavour of the broth.
• When frying your pork belly, be patient. The fat needs to render completely to ensure a rich, deep flavor.
• Pay attention to the heat level when you're cooking. Too high, and you risk burning the sauce; too low, and the flavors may not meld properly.
• Feel free to play around with the ingredients. You can add different types of vegetables or proteins according to your preference.
• Do not over cook the vegetables by adding them too early into the process.

The Perfect Sidekick: What to Serve with Gochujang Stew Jjigae?

A bowl of Gochujang Stew Jjigae pairs wonderfully with a side of steamed white rice. The mild flavor of the rice balances the spiciness of the stew perfectly. You can also serve it with a variety of Korean side dishes, known as banchan, for a complete Korean meal.

FAQs about Gochujang Stew Jjigae

What is the key ingredient in Gochujang Stew Jjigae?

The star of the show is the Gochujang, a Korean chili paste that lends a spicy-sweet flavor and a beautiful red color to the stew.

Can I substitute the pork belly in the recipe?

Absolutely! You can replace the pork belly with chicken, beef, or even tofu for a vegetarian version.

Is Gochujang Stew Jjigae very spicy?

The heat level can be adjusted according to your taste. If you prefer a milder version, reduce the amount of Gochujang and Gochugaru.

How long can I store Gochujang Stew Jjigae?

You can store the stew in the refrigerator for up to 3 days. Make sure to reheat it thoroughly before serving.

Can I freeze Gochujang Stew Jjigae?

Yes, you can freeze the stew for up to a month. However, the texture of the tofu and vegetables might change slightly upon thawing.