homestyle soup · spicy and hearty
Gochujang Jjigae
Ingredients
Sauce
Steps
Add the pork to a pot and sear over medium heat until the surface is cooked.
~3 min
Why: Searing the meat first releases juices and fat that deepen the broth's savory flavor.
Pour in the water and stir in the gochujang, gochugaru, and minced garlic.
~2 min
Add the potato and onion, bring to a boil over high heat, then lower to medium and simmer 10 minutes.
~10 min
Watch out: Thin-cut potato falls apart quickly and clouds the broth — cut it into thick chunks.
Add the zucchini and tofu, cut into large chunks, and simmer 5 more minutes.
~5 min
Add the sliced green onion, season with salt, and finish.
~1 min
Tips
- —
Using both gochujang and gochugaru together balances sharp heat with deep savoriness.
- —
A drop of sesame oil at the end brings out the aroma.
- —
To tone down the heat, skip the gochugaru and use only gochujang.
Storage
Keeps refrigerated 2-3 days — add instant ramen noodles when reheating for another meal.