Main ingredients
PorkZucchiniOnionGreen onionShiitake mushroomCheongyang chili pepperGochujangSaeujeotGochugaruMinced garlicSoup soy sauce
Baek Jong-won's Gochujang Jjigae
A rich gochujang jjigae made by stir-frying pork, saeujeot (fermented shrimp), and gochujang over low heat to bring out a deep chili oil flavor, generously seasoned with zucchini.
Ingredients needed 3 servings
Recipe
Cooking tips
- When stir-frying gochujang and saeujeot, maintain low heat to prevent the seasonings from burning.
- Add water in very small amounts when the seasonings start to stick to the bottom of the pot to help the pork fat render out properly.
- Using the second or third rinse of rice water instead of plain water can reduce any cloudiness and add more umami to the broth.
- You can add potatoes or tofu according to your preference; if adding potatoes, include them from the beginning with the pork to ensure they cook thoroughly.
Recommended for
- Those who want a hot and spicy soup on rainy or chilly days.
- Those who felt that regular gochujang jjigae lacked deep umami and a rich body.
- Those looking for a great jjigae recipe to pair with soju or makgeolli.
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