Korean Pork Gochujang Jjigae

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

This pork gochujang stew simmers pork shoulder in a sauce of gochujang and doenjang, two fermented pastes that together build a more layered flavor than either would alone.

Using gochujang on its own produces a heat that comes across as sharp and one-dimensional, but adding half a tablespoon of doenjang rounds out the fermented soybean depth and gives the broth a fuller, earthier backbone. A full tablespoon of gochugaru deepens the red color and adds texture to the spice rather than just boosting intensity. The 180 grams of pork shoulder render their juices into the 700 milliliters of broth as the stew cooks, gradually enriching the base. Potato, zucchini, onion, and tofu go into the same pot and contribute a range of textures that keep each spoonful varied. The combination of both fermented pastes means this version has noticeably more complexity than a standard gochujang stew, and the finished broth is the kind that makes it difficult to stop eating before the bowl is empty.

Ingredients

servings

IngredientAmountUnit

Pork shoulder180 gg

Potato1 eaea

Zucchini100 gg

Onion90 gg

Tofu150 gg

Gochujang1½ tbsptbsp

Doenjang½ tbsptbsp

Korean chili flakes1 tbsptbsp

Minced garlic1 tsptsp

Water700 mlml

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Cut the 180 g pork shoulder into bite-size pieces.

Dice the potato, zucchini, onion, and tofu into pieces about 2 cm wide, keeping the tofu separate so it can go in later without breaking apart.
2

Control

Heat a pot over medium heat, then add the pork and stir-fry for about 3 minutes.

Move it often so it does not stick, and continue until the surface turns opaque and some fat begins to render.
3

Step

Add 1.5 tablespoons gochujang, 0.5 tablespoon doenjang, 1 tablespoon gochugaru, and 1 teaspoon minced garlic.

Lower the heat to low and stir for only 1 minute so the pastes bloom without burning.
4

Control

Pour in the 700 ml water gradually while stirring to dissolve the seasoning into the liquid.

Add the potato and onion, bring the pot to a boil over high heat, then reduce to medium once it bubbles steadily.
5

Control

Simmer for about 10 minutes, until the edges of the potato pieces start to look slightly translucent.

If the broth reduces too quickly or splashes hard, lower the heat to prevent sticking on the bottom.
6

Finish

Add the zucchini and tofu, then simmer for 6 to 7 more minutes.

Stop when the potato is tender, the zucchini is cooked but not mushy, and the broth looks slightly thickened, then serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: This pork gochujang jjigae balances sharp chili heat with a mellowing spoon of doenjang.
Finish cue: Stop when the potato is tender, the zucchini is cooked but not mushy, and the broth looks slightly thickened, then serve hot.
Avoid this: Lower the heat to low and stir for only 1 minute so the pastes bloom without burning.