A delicious, mouthwatering Korean Stew that’s on the table in 15 minutes: Spicy Gochujang Jjigae! Gochujang, also known as Korean chili paste, seasons this simple yet hearty stew. With the addition of tofu cubes and tender chunks of fish — this is a simmering pot of spicy and healthy deliciousness!

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What is Gochujang Jjigae?

Gochujang Jjigae is a flavorful Korean stew that stars Gochujang — Korean fermented chili paste. An underrated, everyday soup that’s commonly cooked at home, a simple scoop of Gochujang flavors the entire soup.

The beauty of this Korean soup recipe: it can be customized to your liking. My version — with anchovy broth, big chunks of white fish, and plenty of jiggly tofu — is a seafood version full of Korean flavors. The light and delicate broth is full of briny, seafood flavor. Pure Korean comfort food!

To be honest, there are many different ways to make and enjoy Gochujang Jjigae. Rummage through your fridge and add your favorite protein and vegetables. Similar to Doenjang Jjigae (Soybean Paste Stew), it’s very simple to make.

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.
• 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. 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, provides 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.

Instructions:

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 away 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.
• 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 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. 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!

More Korean soup and stew recipes:

• Soft Tofu Soup (Soondubu Jjigae)
• Kimchi Stew with Pork Belly (Kimchi Jjigae)
• Army Base Stew (Budae Jjigae)

More recipes with Gochujang:

• Bibimbap Gochujang Sauce
• Gochujang Chicken Drumsticks
• Slow Cooker BBQ Pulled Gochujang Pork