Description
Learn how to make delicious Gochujang Jjigae, a Korean spicy stew that’s perfect for warming up on chilly days. Our recipe is easy to follow!
Ingredients
- 1 1/2 cups (355 ml) beef broth or water
- 2 Tbsp (30 ml) Gochujang *Korean chili paste
- 1-2 tsp (5-10 ml) Doenjang *Korean soybean paste
- 1 package tofu *drained and cubed into 2-inch chunks
- 2 cloves garlic *minced
- 1 small potato *roughly chopped
- 1 filet (about 300 grams) basa filet *substitute with cod, halibut, tilapia, hake, or Korean kalchi (beltfish)
- 1 green onion *minced
- 1/4 tsp (1.25 ml) sugar *a pinch
- 1-2 splashes soy sauce
- 1 drizzle sesame oil
- 1 handful greens of choice (Korean ssuk, Chinese crown daisy, spinach, watercress, cilantro, or perilla leaves) *roughly chopped
Instructions
- Begin by preparing the liquid base. In a medium Korean clay pot (ttukbaegi) or a regular saucepan, combine the beef broth or water, gochujang, doenjang, minced garlic, and chopped potato. Cover the pot and heat until it starts boiling. Let it cook until the potato becomes tender, which should take around 5-8 minutes.
- Introduce the fish and tofu to the simmering mixture. Allow the stew to continue cooking until the fish turns opaque and easily flakes apart, approximately 5 minutes. Add a pinch of sugar and a couple of splashes of soy sauce, stirring to blend everything together.
- Finish off with garnishes. Sprinkle the minced green onion over the top and add your chosen chopped greens such as Korean ssuk, Chinese crown daisy, spinach, watercress, cilantro, or perilla leaves. Complete with a drizzle of sesame oil.
- Take off the heat and serve the dish immediately, accompanied by rice and kimchi. Enjoy your meal!
Notes
- For a more flavorful broth, substitute beef broth in place of water.
- Ensure tofu is well drained before cubing to avoid excess liquid in the stew.
- Customize the greens in the stew to your liking or what you have available.
