Gochujang jjigae with pork and potatoes Recipe
Gochujang jjigae is a hearty, slightly thick stew based on spicy chili paste that often appears on Korean home tables as an everyday dinner. Potatoes, carrots, and pork cook together in one pot, and the whole dish has a deep, spicy flavor. It’s a bit like a cross between a classic European stew and paprikash, but with a distinctly Korean character.
This gochujang jjigae combines the comfort of a classic, slow-simmered stew with the bold, deep heat of Korean chili paste. Everything cooks together in one pot, so the potatoes, vegetables, and pork soak up the spicy, umami-rich broth, making it both simple to prepare and full of layered flavor.
Chef's tips
Use a well-marbled cut of pork, such as shoulder, so the meat stays juicy and tender after simmering. Adjust the heat level gradually—start with less gochujang and gochugaru if you’re unsure, then add more to taste. If the stew gets too thick while simmering, top it up with a little extra stock instead of water to keep the flavor intense.
How to serve
Serve the jjigae piping hot with steamed white rice, kimchi, and simple pickled vegetables on the side. For a heartier meal, add a soft-boiled or poached egg on top of each portion. You can also set the pot in the middle of the table and let everyone help themselves, as is common in Korean home-style meals.
Ingredients
- pork - 500 g
- potatoes - 400 g
- carrot - 1 piece
- onion - 1 piece
- zucchini - 0.5 piece
- gochujang paste - 2 tablespoon
- gochugaru chili flakes - 1 teaspoon
- soy sauce - 2 tablespoon
- garlic - 3 clove
- oil - 2 tablespoon
- stock - 900 ml
- sugar - 1 teaspoon
- chives - 3 tablespoon
- sesame oil - 1 tablespoon
Preparation
- Cut the pork into bite-sized cubes; peel the potatoes and cut into larger cubes; slice the carrot into half-moons; slice the onion into thin wedges; slice the zucchini into half-moons; finely chop the garlic.
- In a small bowl, mix the gochujang paste, soy sauce, sugar, chili flakes, and 2–3 tablespoons of stock until you get a smooth, fairly thick sauce.
- Heat the oil in a large pot over medium-high heat, add the pork, and fry for 5–7 minutes until the meat is browned on all sides.
- Add the onion and cook for another 3–4 minutes, until it softens and becomes slightly translucent, stirring so it doesn’t stick to the bottom.
- Add the garlic and fry for 1 more minute, until it becomes very fragrant but does not brown.
- Pour in the prepared gochujang sauce, mix thoroughly so the meat is coated, and cook for 1–2 minutes until it thickens slightly.
- Add the potatoes and carrot, pour in the stock, stir, bring to a boil, then reduce the heat to low and cook covered for 20 minutes.
- After 20 minutes, add the zucchini and cook for another 5–10 minutes, until the potatoes are tender but not falling apart.
- Finally, pour in the sesame oil and gently stir. Taste and, if needed, season with a bit more soy sauce or a pinch of sugar if the flavor is too spicy.
- Remove from the heat, sprinkle with chopped chives, and serve hot in bowls, ideally with a small bowl of white rice on the side.
Storage
Gulasz smakuje jeszcze lepiej następnego dnia, gdy smaki się przegryzą. Przy mrożeniu ziemniaki mogą być nieco bardziej miękkie po rozmrożeniu, ale danie nadal będzie smaczne.
