Easy Gochujang Jjigae (Korean Spicy Chili Paste Stew Recipe)

gochujang jjigae (korean stew) in a korean clay pot with green onion and chili pepper

5 from 1 vote

Easy Gochujang Jjigae (Korean Spicy Chili Paste Stew Recipe)

A delicious and easy Korean soup that's on the table in 15 minutes: Spicy Gochujang Jjigae! 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.

Prep Time5

Cook Time10

Course: Soup

Cuisine: Korean

Keyword: Fish, Gochujang, Jjigae, Soup, Stew, Tofu

Servings:

Calories: 291kcal

Author: Lis Lam

Equipment

1000 ml Korean clay pot (ttukbaegi) *or medium saucepan

Ingredients

1 1/2 cups anchovy broth or water
2 Tbsp Gochujang *Korean chili paste
1-2 tsp 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 *cod, halibut, tilapia, hake or Korean kalchi (beltfish) are also good
1 green onion *minced
1/4 tsp sugar *a pinch
1-2 splashes fish sauce
1 drizzle sesame oil
1 handful greens of choice (Korean ssuk, Chinese crown daisy, spinach, watercress, cilantro, or perilla leaves) *roughly chopped

Instructions

Make the broth. In a medium Korean clay pot (ttukbaegi) or saucepan, add anchovy broth, gochujang, doenjang, garlic, and potato. Cover and bring to a boil. Cook until the potato is soft and cooked through, about 5-8 minutes.
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.
Garnish. For the final touch, garnish with green onions and chili pepper. Add a big handful of your favorite chopped greens: Korean Ssuk or Chinese crown daisy, spinach, watercress, cilantro, or perilla leaves. Finish with a drizzle of sesame oil.
Serve. Remove from heat and serve immediately with rice and kimchi. Enjoy!

Video

Notes

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.

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!

Nutrition