Today, let’s make a one-pot beef stew, but this is not just any beef stew. We will be making it with our favorite Korean condiment, gochujang. When the fat from the beef and all the good flavors from the vegetables meet our lovely gochujang, they create a fantastic flavor. If you want to experience the ultimate taste of Korean stew, you should definitely try this Gochujang Jjigae. I’m sure you will absolutely love it.
Gochujang Jjigae ( 6 servings)
Ingredients:
- 14 oz (400g) beef chuck flap tail (or any cut of beef)
- 3 large Yukon Gold potatoes
- 1/2 zucchini (300g)
- 1 large yellow onion
- 5 shiitake mushrooms (or oyster, enoki, white button mushrooms, etc.)
- 10.6 oz (300g) firm tofu (or medium-firm tofu)
- 5 cloves garlic
- 2-3 green onions
- 1-2 Cheongyang chili peppers (optional)
- 1 mild red chili (optional), to garnish
- 1 tbsp neutral-tasting oil
- 6 cups (1,440ml) rice water (or water)
- Kosher salt, to taste
Seasoning Paste:
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 1 tbsp fish sauce (or oyster sauce)
- 1 tsp sugar
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp Korean beef stock powder (dasida)
- Black pepper, to taste
Instructions:
PREP INGREDIENTS
1. Cut the beef into bite-sized pieces.
2. Cut the potatoes, zucchini, onion, and mushrooms into bite-sized pieces. Cut the tofu into little cubes. Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens. Thinly slice the chili peppers (if using).
3. Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.
MAKE GOCHUJANG STEW
1. Add 1 tablespoon of oil in a pot. Heat it over medium-high heat. Once it gets nice and hot, add the beef. Cook for 6 minutes or until browned on all sides.
2. Reduce the heat to low. Add the garlic, white parts of the green onions, and the seasoning paste. Saute for 2 to 3 minutes.
3. Add 6 cups (1,440ml) of rice water. Bring it to a boil over medium-high heat. Once it starts to boil, add the onion, potatoes, and mushrooms. Boil it for 12 minutes or until the potatoes are cooked.
4. Reduce the heat to medium. Add the tofu, zucchini, and chili peppers (if using). Boil it for another 10 minutes or until the zucchini gets tender. Give it a taste and season with salt to taste.
5. Sprinkle with red chili (if using) and green onions. Give it a final mix. Serve with hot rice and side dishes (such as fried eggs, cucumber salad, rolled omelet, and zucchini pancakes). Enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Oi Muchim (Korean Cucumber Salad)
- Aehobak Jeon (Korean Zucchini Pancakes)
- Gyeran Mari (Korean Rolled Omelette)
Gochujang Jjigae
(Korean Gochujang Stew)
6
servingsIngredients
14 oz (400g) beef chuck flap tail (or any cut of beef)
3 large Yukon Gold potatoes
1/2 zucchini (300g)
1 large yellow onion
5 shiitake mushrooms (or oyster, enoki, white button mushrooms)
10.6 oz (300g) firm tofu (or medium-firm tofu)
5 cloves garlic
2-3 green onions
1-2 Cheongyang chili peppers (optional)
1 mild red chili (optional), to garnish
1 tbsp neutral-tasting oil
6 cups (1,440ml) rice water (or water)
Kosher salt, to taste
- Seasoning Paste:
1 tbsp soy sauce
1 tbsp fish sauce (or oyster sauce)
1 tsp sugar
Black pepper, to taste
Directions
- Prep Ingredients
- Cut the beef into bite-sized pieces.
- Cut the potatoes, zucchini, onion, and mushrooms into bite-sized pieces. Cut the tofu into little cubes. Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens. Thinly slice the chili peppers (if using).
- Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.
- Make Gochujang Stew
- Add 1 tablespoon of oil in a pot. Heat it over medium-high heat. Once it gets nice and hot, add the beef. Cook for 6 minutes or until browned on all sides.
- Reduce the heat to low. Add the garlic, white parts of the green onions, and the seasoning paste. Saute for 2 to 3 minutes.
- Add 6 cups (1,440ml) of rice water. Bring it to a boil over medium-high heat. Once it starts to boil, add the onion, potatoes, and mushrooms. Boil it for 12 minutes or until the potatoes are cooked.
- Reduce the heat to medium. Add the tofu, zucchini, and chili peppers (if using). Boil it for another 10 minutes or until the zucchini gets tender. Give it a taste and season with salt to taste.
- Sprinkle with red chili (if using) and green onions. Give it a final mix. Serve with hot rice and fried eggs. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml