A delicious and easy Korean soup that’s on the table in 15 minutes: Spicy Gochujang Jjigae! A scoop of Gochujang, also known as Korean chili paste, seasons this simple yet hearty stew. Add chunks of white fish, potato, and soft tofu to make it a hearty, substantial meal. Serve with white rice to balance all that spice! A simmering pot of spicy and healthy deliciousness.

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What is Gochujang Jjigae?

Gochujang Jjigae is a delicious Korean stew flavored with Gochujang — Korean red pepper chili paste. A simple, everyday soup cooked at home — all you need is a scoop of Gochujang to flavor the soup.

There are many ways to make Gochujang Jjigae. My version — with anchovy broth, big chunks of white fish, and plenty of jiggly tofu — is a seafood version. The light and delicate broth is full of briny, seafood flavor. A good option for when you are craving the light, gentle flavors of the sea.

Note: Gochujang Jjigae is spicy! As the flavor base comes from Gochujang, this is not a mild-flavored Korean soup. The fermented chili paste is full of complex spicy flavor — savory, rich, and full of umami.

Serve with white rice to sop up all that soupy goodness. It will mitigate some of that spice!

More homey Korean soups: Doenjang Jjigae (Soybean Paste Stew), Kimchi Jjigae (Kimchi Soup), and Kkori Gomtang (Oxtail Soup).

Easy and quick, Gochujang Jjigae is incredibly tasty and needs only a handful of ingredients. A clean-out-your-fridge kind of stew. And the perfect weeknight meal! If you have a tub of Gochujang in your fridge, you can make this spicy stew. Korean home cooking at its best!

Ingredients:

• Gochujang Paste. Korean chili paste or Red Pepper Paste is thick, rich, and very flavorful. A fermented food product, it’s full of umami flavor and also lasts a long time in the fridge. Look for it at Korean markets or the ethnic food aisle at major grocery stores. They come in plastic tubs or glass jars.
• Doenjang Paste. Korean soybean paste. A thick and umami-rich paste full of salty, savory, and deep flavor. You only need a little bit. You won’t be able to taste it in the soup — but it will enhance the flavors of everything else. *Can be subbed with miso paste if you don’t have it.
• Tofu. Tofu comes in a range of textures — from soft silken to extra firm. Any kind of tofu works. Soft tofu melts in your mouth and has a delicate, silky texture. Firm tofu holds its shape and is more filling and substantial. Choose what you like best!
• Fish. Any kind of neutral-tasting white fish tastes good with Gochujang. I like frozen Basa filets from the Asian market — they are a freezer staple in my house and can be quickly defrosted in cold water. But cod, halibut, hake, or tilapia are nice additions, too. If you have it, Kalchi (a popular Korean fish also known as beltfish or silver hair tail) is also good.
• Potato. One small-ish potato thickens the stew and soaks up all the flavorful broth. Adds wonderful texture and flavor.
• Garlic + Green onions. Not just a garnish! The aromatics that flavor the stew.
• Greens. Add a big handful of greens right before serving. A classic Korean flavor is Ssuk, also called Chinese crown daisy or Tong Ho. Other suggestions: spinach, watercress, cilantro, or perilla leaves. Toss in a big handful at the end for herbal freshness and color.
• Chili pepper. Optional but adds a mild spicy flavor. Jalapeno or fresno chili peppers are good choices.
• Sesame oil. A drizzle, right before serving, adds a nutty aroma and flavor.
• Anchovy broth. *Optional.* The secret ingredient that makes Korean soups and stews extra special. I use anchovy bouillon or tablets, which is more convenient. It’s like chicken bouillon but anchovy flavored. Hondashi or powdered Japanese seafood stock is also a good option. They can be found in most Asian markets next to dried seaweed or sauces. If you don’t have it, use water.

How to make Korean Chili Paste Stew:

1. Make the broth. In a medium Korean clay pot (ttukbaegi) or saucepan, add anchovy broth, gochujang, garlic, and potato. Cover and bring to a boil. Cook until the potato is soft and cooked through, about 5-8 minutes.
2. Add fish and tofu. To the bubbling stew, add the fish and tofu. Cook until the fish is opaque and flakes easily, about 5 minutes. Add a pinch of sugar and a few splashes of fish sauce. Stir until combined.
3. Garnish. For the final touch, garnish with green onions and chili pepper. Add a big handful of your favorite greens: Korean Ssuk or Chinese crown daisy, spinach, watercress, cilantro, or perilla leaves. Finish with a drizzle of sesame oil.
4. Serve. Remove from heat and serve immediately with rice and kimchi. Enjoy!

PRO Tips:

• Use frozen fish. To make it easier for weeknights, use frozen fish. If using frozen fish, defrost in cold water for 15-20 minutes first.
• Adjust the spicy level to your liking. Gochujang comes in a variety of spice levels, ranging from mild to very spicy. Check the packaging to see the spicy level. Otherwise, leave out the chili pepper for a more mild flavored stew.
• Cook in a Korean clay pot (ttukbaegi). If you have a Korean clay pot, use it! A Ttukbaegi makes it easy to transfer from the stovetop to the table. A true one-pot meal that will stay bubbling hot while you eat it. I recommend a medium size one that holds 1000ml.

Variations:

• Add veggies. As a soup base, Gochujang Stew tastes good with many different kinds of vegetables. To increase fiber and nutrition, add more vegetables. Some common additions that taste good in Gochujang Jjigae: zucchini, bean sprouts, mushroom, squash, or chopped napa or green cabbage.
• Fresh clams or mussels. To make it extra special, add a handful of fresh clams during the last 5 minutes of cooking. Mix into the broth and enjoy!
• Add Tteok. Adding a few pieces of chewy, squishy Korean rice cakes or Tteok is my favorite way to soak up all the flavors in this flavorful Korean stew!

FAQ

More recipes with Gochujang:

• Bibimbap Gochujang Sauce
• Gochujang Chicken Drumsticks
• Slow Cooker BBQ Pulled Gochujang Pork
• Air Fryer Gochujang Chicken Thighs