Korean Pork Gochujang Jjigae
This pork-focused gochujang stew blends chili paste with a half-tablespoon of doenjang, balancing the heat with fermented soybean depth. A full tablespoon of gochugaru intensifies the color and spice level. The 180 grams of pork shoulder render their juices into 700ml of broth, while potato, zucchini, onion, and tofu ensure variety in every bite. The combination of two fermented pastes gives this version a more complex flavor than a pure gochujang stew.
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Instructions
- 1
Cut pork and vegetables into bite-size pieces.
- 2
Sear pork in a pot over medium heat until the surface turns opaque.
- 3
Add gochujang, doenjang, chili flakes, and garlic; stir-fry for 1 minute.
- 4
Pour in water, add potato and onion, and simmer 10 minutes.
- 5
Add zucchini and tofu, then cook 6-7 more minutes until nicely thickened.
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