Gochujang jjigae, Korean pork and vegetables stew

Gochujang jjigae, Korean pork and vegetables stew

Hello, hello ! Let's make a gochujang jjigae today, I spotted this recipe on this blog. I have a big tub of gochujang (Korean fermented chili paste) at home and this was a delicious way to use it, it's a pork and vegetable spicy stew basically.

Fair warning though : it is spicy. Like really spicy. I love it so much. Eating it with rice kinda tones the spiciness down but it's still a spicy stew and you've been warned so my job here is done !

I love testing recipes from different countries and cultures. I've been very into japanese and korean recipes lately so if you like that, let me know and I'll share more of that here.

Gochujang jjigae, Korean pork and vegetables stew (serves 6-8) :

  • 2-3 pork chops
  • 2 zucchini
  • 2 large potatoes
  • 3 tbsp gochujang
  • 4 garlic cloves
  • 1 liter vegetable stock
  • Salt and pepper
  • Vegetable oil

Cut the pork in bite size pieces.

Cut the zucchini in medium sized pieces.  

Peel the potatoes and cut them the same size as the zucchini.

Add a drizzle of oil in a pot and fry the meat on medium heat for a few minutes.

Add the gochujang, mix well and let it cook for a few minutes, stir often. If it starts sticking to the bottom, add a drizzle of water.

Add the vegetable stock, mix well to dissolve the gochujang and bring to a boil.

Meanwhile, mince the garlic.  

When it starts to boil, add the zucchini, potatoes and garlic. Season with salt and pepper.

Let the stew cook with no lid on for about 15 minutes or until the potatoes are soft.

Serve with rice.