Restaurant-Style Gochujang Jjigae: Savory and Spicy Stew with Potatoes, Tofu, and Zucchini
Authentic Gochujang Jjigae Just Like at a Restaurant, Packed with Potatoes, Tofu, and Zucchini
Enjoy the delicious taste of restaurant-style gochujang jjigae right in your own home with this easy recipe. As summer cools and typhoons approach, this hearty stew is perfect for a satisfying evening meal. It features a rich, savory broth with tender vegetables and soft tofu, bringing comfort and warmth to your table.
Core Ingredients for the Stew
- 1/2 block firm tofu, cut into bite-sized pieces
- 2 small potatoes, peeled and diced
- 1 shiitake mushroom, thinly sliced (stem removed)
- 1/3 zucchini, sliced into half-moons
- 1/2 onion, roughly chopped or diced
- 1 handful oyster mushrooms, torn into pieces
- 1 red chili pepper, thinly sliced
- 800ml water
- 1 Tbsp minced garlic
Flavorful Seasoning Blend
- 2 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp salt (or soy sauce for seasoning)
- 0.5 Tbsp gochugaru (Korean chili flakes, optional for extra spice)
- 0.5 tsp Dasida (MSG-based seasoning, optional for umami)
- 0.5 tsp MSG (optional, for enhanced flavor)
- 2 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp salt (or soy sauce for seasoning)
- 0.5 Tbsp gochugaru (Korean chili flakes, optional for extra spice)
- 0.5 tsp Dasida (MSG-based seasoning, optional for umami)
- 0.5 tsp MSG (optional, for enhanced flavor)
Cooking Instructions
Step 1
In a pot, combine 800ml of water with 2 Tbsp gochujang and 0.5 Tbsp doenjang. Whisk them together thoroughly to ensure they dissolve completely and create a smooth base for the stew. Bring this mixture to a boil over medium heat.
Step 2
Prepare your vegetables and tofu. Cut the 1/2 block of tofu into 16 equal pieces. Thinly slice the shiitake mushroom after removing the stem. Slice the zucchini into half-moons and the onion into rough chops or dice. Peel and dice the 2 small potatoes into bite-sized pieces, similar in size to the tofu. Finely slice the red chili pepper.
Step 3
Once the broth is boiling, add the diced potatoes and 1 Tbsp of minced garlic. Potatoes take longer to cook, so adding them first ensures they become tender. The minced garlic will infuse the stew with a fresh aroma and flavor.
Step 4
After the potatoes have cooked for about 5-7 minutes and are halfway tender, add the torn oyster mushrooms and sliced shiitake mushrooms to the pot. These mushrooms will release their delicious juices, adding depth to the stew’s flavor.
Step 5
Next, add the sliced zucchini. To maintain its pleasant texture, add the zucchini when the potatoes are almost fully cooked. Allow it to simmer for a few more minutes.
Step 6
Gently add the cubed tofu and the chopped onion to the stew. Be careful not to break the tofu as you add it. The onions will soften and release their sweetness into the broth as they cook.
Step 7
Now, it’s time to add the remaining seasonings. Stir in 0.5 Tbsp gochugaru (for extra spice if desired), 0.5 tsp Dasida, and 0.5 tsp MSG (if using). This step helps to build complexity and umami in the stew without making the gochujang taste too sharp.
Step 8
Finally, add the sliced red chili pepper and let the stew simmer for a final minute or two. The chili adds a beautiful pop of color and a pleasant kick of heat. Taste the stew and adjust the seasoning with salt or soy sauce as needed. Your delicious and hearty gochujang jjigae is ready to be enjoyed with a bowl of warm rice!
