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I've been obsessed with Korean cuisine lately, and this gochujang jjigae stew has become my go-to comfort food. Trust me, once you try it, you'll be hooked! Bursting with bold flavors, spicy gochujang, tangy kimchi, and hearty tofu, this stew packs a punch. Best part? It's surprisingly easy to whip up at home. Grab your pot and let's dive into creating this mouthwatering dish that'll warm you from inside out. Ready for a taste of Korea in your kitchen?
Ingredients for Gochujang Jjigae Stew
- Vegetable oil: Adds richness and helps sauté ingredients, enhancing flavors without overpowering the dish.
- Kimchi: Brings a tangy and spicy kick, adding depth of flavor and a hint of fermentation to the stew.
- Gochujang: Infuses the stew with a bold and spicy taste, creating a rich and complex base for the dish.
- Water: Provides the liquid base for the stew, allowing all the flavors to meld together during the cooking process.
- Tofu: Offers a soft and creamy texture, absorbing the flavors of the stew while providing a source of plant-based protein.
- Zucchini: Adds a fresh and slightly sweet element to the stew, complementing the spiciness of the other ingredients.
- Mushrooms: Bring an earthy and meaty flavor to the stew, enhancing its umami profile and adding a hearty texture.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste and aroma of the dish.
- Soy sauce: Provides a savory and salty element, balancing the flavors of the stew and adding depth to the dish.
- Sesame oil: Adds a nutty and aromatic flavor, enhancing the overall richness of the stew and providing a subtle Asian flair.
- Green onions: Offer a fresh and mild onion flavor, adding a pop of color and freshness to the finished dish.
Read more: Kimchi Jjigae Stew Recipe
Essential Tools and Equipment
- Pot: Essential for cooking the stew and simmering the ingredients to blend the flavors.
- Wooden spoon: Ideal for stirring the stew without damaging the pot's surface or breaking up delicate ingredients.
Gochujang Jjigae Stew Recipe
Equipment
- Pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 tbsp vegetable oil
- 1 cup kimchi chopped
- 2 tbsp gochujang
- 4 cups water
- 1 block tofu cubed
- 1 cup zucchini sliced
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 stalks green onions chopped
Read more: Doenjang Jjigae Stew Recipe
Instructions:
- Heat the vegetable oil in a pot over medium heat.
- Add the chopped kimchi and gochujang. Stir-fry for 2-3 minutes.
- Pour in the water and bring to a boil.
- Add the tofu, zucchini, mushrooms, and garlic. Cook for 10-15 minutes.
- Season with soy sauce and sesame oil. Simmer for another 5 minutes.
- Garnish with chopped green onions before serving.
Notes:
Nutrition value:
Keywords:
Read more: Budae Jjigae Stew Recipe
Tips for Making Gochujang Jjigae Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed but do not add tofu.
- Let it cool completely before refrigerating in an airtight container.
- When ready to eat, reheat the stew, add tofu, and simmer until heated through.
Freezing Instructions
- Cool the stew without tofu.
- Freeze in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before reheating and adding tofu.
Adding a small amount of sugar to the gochujang jjigae stew can help balance out the spiciness and enhance the overall flavor profile.
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