Gochujang jjigae, Gochujang Stew by Chef Jia Choi

Gochujang stew is one of those homey, comfort dishes that people love. Potatoes, zucchini, onion, and pork are cut into chunks and the stock made with pork, adds a deep flavor to this rustic stew. Light soy sauce enhances the flavor of the stew and gochujang adjust the consistency. If it lacks sodium, adjust with salt. The charm of this dish lies in its simplicity.
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Gochujang jjigae
Ingredients
1/2 medium zucchini
1 small potato, 200g, cut into chunks
200g tofu, cut into chunks
1/2 medium onion, cut into chunks
1 stalk green onion, sliced
300g pork shoulder, cut into chunks
2 cloves garlic, chopped
1/2 red chili, thinly sliced
4 tablespoons gochujang
1 tablespoon doenjang (Korean soybean paste)
2 teaspoons light or soup soy sauce
1 teaspoon gochugaru (Korean chili flakes), optional
1 teaspoon sesame oil
1 teaspoon grapeseed oil
2 1/2 cups water
salt if needed

Instructions
1. Cut the tofu, potato, zucchini, and onion into big chunks. Put the potatoes in a bowl of water. Slice the green onion. Thinly slice the peppers. Chop the garlic.
2. Preheat the pot in medium,with sesame oil and grapeseed oil. Sauté the pork until brown. Add water and bring it to a boil. Skim off the foam.
3. Drop the potatoes, zucchini and onion in the pot and bring it to a boil again.
4. In a small bowl, combine gochujang, doenjang, and light soy sauce. Mix it.
5. Stir in the combined sauce to the pot and mix. Bring it to a boil again.
6. Add tofu, garlic, green onion, red chili to the stew. submerge all the ingredients the stew using spoon. Sprinkle gochugaru to the stew. Cook for another 3 minutes.
7. Turn off the heat. Serve it hot with a bowl of rice.

More information
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