Spicy Gochujang Stew (Korean Red Pepper Paste Stew)
Mastering the Flavor: How to Make Sumi’s Gochujang Stew
Lately, I’ve been feeling the truth in the saying ‘The strength of a nation comes from the strength of its people’ (derived from ‘rice power equals national power’). Today, we’re bringing you a recipe for Gochujang Jjigae, as featured on ‘Sumi’s Side Dishes.’ This stew boasts a wonderfully spicy and deep flavor that’s perfect for any meal, especially with a bowl of rice. The savory notes of pork, the refreshing taste of vegetables, and the softness of tofu come together to create a dish that everyone, young and old, will enjoy. If you’re looking for a simple yet truly satisfying meal, follow along now!
Stew Ingredients- 300g Pork (for stew)
- 1 Potato (medium size)
- 1/3 Onion
- 1 Green chili pepper
- 1 Red chili pepper
- 1/2 block Tofu
- 1/2 stalk Green onion
Broth Ingredients- 10 Dried anchovies (for broth)
- 2 pieces Dried kelp (about 10x10cm each)
- 600ml Water
Seasoning- 3 Tbsp Gochujang (Korean red pepper paste)
- Pinch of black pepper (approx. 4 twists)
- 1 Tbsp Minced garlic
- 10 Dried anchovies (for broth)
- 2 pieces Dried kelp (about 10x10cm each)
- 600ml Water
Seasoning- 3 Tbsp Gochujang (Korean red pepper paste)
- Pinch of black pepper (approx. 4 twists)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, peel the potato and cut it into thick slices, about 1.5 cm thick, similar in size to the pork. This ensures the potato cooks through without falling apart too much in the stew.
Step 2
Slice the onion into pieces roughly the same size as the potatoes. The onion’s sweetness will infuse into the broth, enriching the overall flavor of the stew.
Step 3
Remove the stems from the green and red chili peppers, then slice them diagonally at about 0.5 cm thickness. This not only adds a beautiful color but also a pleasant spicy aroma to the stew.
Step 4
Cut the half block of tofu into large pieces, about 2 cm in size. Since it will be added later, be careful not to cut it too small, or it might break apart.
Step 5
Now, let’s make the broth. In a pot, lightly toast 10 dried anchovies and 2 pieces of dried kelp over low heat. Toasting the anchovies removes any fishy smell and enhances their savory flavor. After toasting, add 300g of pork and stir-fry them together. Sautéing the pork first helps eliminate any gamey odor and deepens the broth’s taste.
Step 6
Once the pork is partially cooked, pour 600ml of water into the pot with the sautéed ingredients. Bring this to a boil over high heat to create the broth.
Step 7
As the water begins to boil, dissolve 3 tablespoons of Gochujang into the broth, either by straining it or mashing it with a spoon. Once the stew boils again, remove the dried kelp. Boiling kelp for too long can release a slimy substance, which can make the broth cloudy and affect the taste.
Step 8
After adding the Gochujang and the stew returns to a boil, add the sliced potatoes. Cook over medium heat until the potatoes begin to turn translucent and start to soften.
Step 9
When the potatoes are about halfway cooked, add the black pepper (about 4 twists) and 1 tablespoon of minced garlic. Adding them at this stage helps preserve their aroma and effectively removes any pork odor.
Step 10
When the potatoes are almost tender, add the sliced onions and continue to simmer. The onions will add a natural sweetness and help balance the overall flavors of the stew.
Step 11
Once the onions start to become translucent, add the sliced green and red chili peppers, followed by the large cubes of tofu. Allow them a moment to meld their flavors with the stew – the spiciness of the peppers and the tenderness of the tofu.
Step 12
Finally, add the diagonally sliced green onion and let it simmer for another moment. Your delicious and spicy Sumi’s Gochujang Stew is now complete! It’s incredibly delicious served over hot rice.
