Spicy Gochujang Stew with Shrimp
The Golden Recipe for Gochujang Stew, Enhanced with Shrimp for Ultimate Umami
Nowadays, I often find myself reflecting on how challenging it must have been for my mother, who worked full-time, to consistently prepare a variety of side dishes. While many ask if my life away from home is difficult, I am always grateful and living without lacking anything. Today, I’d like to share a recipe for Gochujang Stew, a simple yet satisfying home-style dish. By adding plump shrimp, this stew becomes even more delicate and flavorful.
Main Ingredients- Shrimp meat 150g (peeled and deveined)
- Oyster mushrooms 1/2 pack
- King oyster mushroom 1
- Button mushrooms 4
- Enoki mushrooms 1/2 pack
- Onion 1/2
- Korean zucchini (Aehobak) 1/2
- Red chili pepper 1
- Green chili pepper 1
- Scallions 1 stalk
- Firm Tofu 1/4 block
- Water 500mL
- Anchovy stock bag (8 anchovies, 2 pieces of kelp)
Seasoning Paste- Gochujang (Korean chili paste) 2 Tbsp
- Soy sauce 1 Tbsp
- Cooking wine (Mirin or Sake) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Black pepper 1/2 tsp
- Gochujang (Korean chili paste) 2 Tbsp
- Soy sauce 1 Tbsp
- Cooking wine (Mirin or Sake) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Black pepper 1/2 tsp
Cooking Instructions
Step 1
For the best visual experience, viewing this recipe content provided by Maple Daniel through ‘Man-gae Recipe’ with photos is highly recommended!
Step 2
Let’s start by preparing the vegetables. Dice the Korean zucchini, button mushrooms, king oyster mushroom, and onion into roughly 1.5cm cubes. If the oyster mushrooms are small, use them whole; if large, tear them into bite-sized pieces. Slice the red and green chili peppers diagonally into about 1cm thick rounds. Finely chop the scallions.
Step 3
Cut the firm tofu into substantial cubes, about 1.5 to 2cm in size. Now, let’s make the seasoning paste that forms the base of our delicious stew. In a small bowl, combine 2 Tbsp of Gochujang for rich flavor, 1 Tbsp of soy sauce for umami, 1 Tbsp of cooking wine to remove any gaminess, 1/2 Tbsp of minced garlic for aroma, and 1/2 tsp of black pepper. Mix these ingredients thoroughly until well combined.
Step 4
It’s time to create a savory and clear broth for our stew. Place the anchovy stock bag and 500mL of fresh water into a pot. Bring to a simmer over medium heat and cook for 8 minutes to extract a flavorful broth.
Step 5
Once the broth is boiling gently, carefully remove and discard the anchovy bag and kelp. Now, let’s add the ingredients that will make our stew hearty! Add all the prepared vegetables, except for the tofu and scallions, to the pot and bring to a boil. Once the vegetables have simmered briefly, add the plump shrimp and let it cook for another short boil.
Step 6
Now it’s time for the prepared seasoning paste to infuse the stew with its wonderful flavor. Add the seasoning paste you made earlier into the pot. Using a spoon, gently stir and dissolve the paste evenly into the broth. Ensure there are no clumps for a smooth consistency.
Step 7
Finally, carefully add the diced firm tofu to the pot. Stir gently to avoid breaking the tofu, and let it simmer briefly once more. Your delicious Gochujang Stew is almost ready!
Step 8
While the seasoning is usually well-balanced at this point, if you find it a little bland, you can adjust the taste by adding a touch more soy sauce or a pinch of salt. And there you have it – a hearty and delicious home-style dish, Shrimp Gochujang Stew, is complete!
Step 9
Doesn’t the vibrant, spicy, and refreshing appearance make your mouth water? With just a bowl of warm rice, this stew alone makes for a satisfying meal without needing any other side dishes. The delightful chewiness of the shrimp and the deep umami flavor are truly a treat.
Step 10
Today, we’ve made a delightful home-style Gochujang Stew that anyone can enjoy. Instead of the usual meat or spam, we’ve used fresh shrimp to achieve a richer, cleaner taste while keeping it light and enjoyable. This is a delicious recipe that’s both satisfying and comforting. Enjoy your delicious meal today! 🙂
