Main ingredients 🥩
frozen dumplingsonionenoki mushroomsgreen chili peppersgochujangsoy saucegarlic
Solo Cooking God's Dumpling Jjigae
A super simple, hearty jjigae that uses a few frozen dumplings to create a rich meat broth base, then adds gochujang seasoning and enoki mushrooms for a satisfying, rice-destroying stew.
🙋 Recommended for
- ⭐ Those who want to enjoy leftover frozen dumplings not just by steaming or boiling, but in a bold, spicy stew style.
- ⭐ People looking to recreate the full flavor of a rich pork jjigae using just one dumpling, without complicated ingredient prep.
Ingredients needed 🛒1 servings
- generous amount of frozen dumplings
- 1/2 onion
- 1 pack enoki mushrooms
- 1 green chili pepper
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1 tablespoon red pepper powder
- 1 tablespoon minced garlic
- 2 cups water
- a pinch of black sesame seeds
- a small amount of vegetable oil
Recipe 🍳
- Heat a pan with a very light coating of vegetable oil, then place as many frozen dumplings as you'd like to eat. Sear them on both sides until golden brown.
- Once the dumpling skins are crisp, use scissors to cut 2–3 dumplings open and completely separate the filling from the wrappers. Spread the filling out on the bottom of the pan.
- Pour 2 cups of water over the separated meat filling to instantly create a homemade dumpling broth base.
- Chop half an onion into rough slices and add it to the pan. Add 1 tablespoon gochujang and 1 tablespoon soy sauce.
- Then add 1/2 tablespoon sugar for sweetness, 1 tablespoon red pepper powder for color, and 1 tablespoon minced garlic. Mix thoroughly to blend the seasonings.
- Simmer for 1–2 minutes, allowing the sauce and broth to fully penetrate the dumpling filling and cook the dumplings through.
- Add the entire pack of enoki mushrooms (cut at the stem and fluffed apart) and one sliced green chili pepper on top.
- Pour more broth over the mushrooms so they soak up the spicy, savory sauce, then simmer briefly. Finish by sprinkling with black sesame seeds.
- In a pan, fry frozen dumplings and cut 2–3 open with scissors to fully burst their filling.
- Add 2 cups of water and chopped onion, then mix in gochujang, soy sauce, sugar, red pepper powder, and minced garlic. Bring to a boil.
- When dumplings are cooked through, add shredded enoki mushrooms and sliced green chili peppers. Simmer until the stew is thick and slightly dry.
Cooking tips 💡
- The key to rich, deep flavor without fish or meat stock is intentionally bursting and dispersing the dumpling filling’s contents into the broth.
- If the broth becomes too watery, the signature richness of this jjigae will be lost. Adjust heat to reduce and thicken the broth until it’s just right for mixing with rice.
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