Jung Ho-young's Gochujang Jjigae

Recipe 🍳

Cooking tips 💡

• Sautéing the pork with soy sauce before adding water allows the deep umami flavor to penetrate into the meat, greatly enhancing the overall taste of the stew.
• The unique thick and rich texture of gochujang jjigae comes from starch released by soft, fully cooked potatoes dissolving into the broth.
• Use generous amounts of vegetables to balance the richness and sweetness of gochujang, preventing it from becoming cloying and maintaining a refreshing taste.