Gochu Jang Jjigae (Spicy Gochu Jang Stew)
This one pot-stew takes only about 30 minutes and it will warm you up on a cold day.
Good Gochu Jang Jjigae has a good flavor balance between sweet and spicy.
I usually make this stew whenever there are a lot of vegetables left over in the refrigerator. If you like some meat, replace mushroom with any meat you like.
When you make this stew, make sure to cook some rice to go with it.
RECIPE (Serving 2 )
2 Tbsp Cooking Oil
3-4. Shitake Mushroom, cut in 2-4 pieces
1 Tbsp Gochu Jang
1 Tbsp Gochu Garu (Korean Red Pepper Flakes)
2 cups Chicken Stock, low or no sodium
2/3 cups Potato, sliced in 1/4 inch thickness
1/4 cup Yellow Onion, sliced in 1/4 inch width
2/3 cup Zucchini, sliced in 1/4 inch thickness
1/2 Tbsp Garlic Minced
1/2 Tbsp Soy Sauce
1/4 tsp Salt
1/2 Tbsp Sugar
1/2 block(8oz) Tofu sliced in 1/2 inch thickness
2 Green Onion, cut in 2 inch length.
Heat oil in a pot on a medium heat. Add mushroom and stir fry until slightly brown.
Add Gochu Jang and Gochu Garu and stir fry until well mixed and smoky about 3 minutes
Add chicken stock and when it starts boiling, add potato, yellow onion and zucchini.
Season with garlic, soy sauce, salt and sugar. Adjust seasoning by adding some more until you like the flavor.
When it starts boiling again, add Tofu and green onion.
Cook it on medium heat until Tofu is well cooked by soaking up the red broth and green onions are soft.