A Deliciously Tasty Gochujang Soup Recipe

Being a fan of Korean food, one of the dishes I tell everyone to try if they can handle spicy food is Gochujang Jjigae. It’s a hearty and spicy soup that’s packed full of flavor, and it’s really easy to make at home.

If you’ve never tried Korean food, trying at first can be scary.

However, if you’ve seen or tasted Gochujang Jjigae, you know it’s worth the slight burn. This dish will become a favorite and the perfect comfort food to add to your cookbook.

What is Gochujang Soup?

Gochujang soup, also known as Gochujang Jjigae, is a popular dish in Korea. The word jjigae means stew in English, whereas gochujang is the word for a spicy pepper known to Koreans. When translated together, it means spicy stew.

Traditionally, gochujang soup was designed to warm you up in a cold winter. The main ingredient is gochujang paste, made from ground-up and fermented gochujang peppers.

Traditional gochujang paste is essential, and you definitely want to avoid grabbing an Americanized version to use in this dish. Otherwise, it loses its traditional and unique flavor.

Gochujang soup is generally eaten at late-night dining bars. However, you will also find this on the menu when you’re sick in Korea. The spicy yet savory flavor is a good way to clear the sinuses or as a chaser when drinking soju.

Gochujang Soup Ingredient List

To make Gochujang soup, here is what you’ll need.

Here are the ingredients:

  • 2 tablespoons of gochujang paste
  • ½-pound ribeye, sliced into thin strips
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1-2 tablespoons of sesame oil
  • 2 stalks of green onion, chopped
  • 2 potatoes, peeled and cubed
  • 2 cups of chicken stock
  • 1 cup of water
  • Salt and pepper, to taste

Optional ingredients:

  • 2 carrots, peeled and sliced into thin strips
  • 1 zucchini, cubed
  • ¼ cup of kimchi

Garnishes & Sides

  • Boiled rice
  • Roasted seaweed
  • Sesame seeds
  • Gochugaru (Korean red pepper flakes)

Alternatives & Substitutions

  • You can substitute the ribeye with a vegan protein such as soy or tofu.
  • If you don’t have chicken stock, you can use vegetable stock.
  • You can add other vegetables, such as mushrooms, bell peppers, and broccoli depending on what you have available in your kitchen.

Kitchen & Cookware

To make the stew, you will need the following kitchenware and cookware:

  • A large pot
  • A wok or deep skillet
  • A cutting board and knife
  • Measuring cups, spoons, and scale
  • A spoon or ladle for stirring

Gochujang Soup Cooking Instructions

You’ll find all the soup ingredients at a Korean grocery store or an Asian market. However, some ingredients, such as spring onions, onion, potato, ribeye, vegetable oil, and garlic, can be found at your local store. Below, we’ll show you how to create this amazing spicy stew.

Step 1: Heat the oil

In a large pot, heat oil on medium heat. It should only take a few minutes before the oil is hot enough.

Step 2: Add the ribeye

Add the ribeye strips and cook until they are brown on both sides. Be sure to stir continuously to avoid burning the meat. You’ll know when the meat is cooked through when it is no longer pink.

Step 3: Add the vegetables

Once the meat is cooked, add the onion, garlic, green onion, and potatoes. Cook for a few minutes, stirring occasionally. When the onions become translucent, you know that the vegetables are done.

Step 4: Add the gochujang paste

Next, add the gochujang paste and stir until everything is evenly coated. Gochujang will naturally become sticky and thick. Don’t worry if it seems a bit goopy. The paste will dissipate once you add in the stock.

Step 5: Add the liquids

Add the chicken stock and water. Bring to a boil and reduce to a simmer. Cover the pot and cook for 15 minutes or until the potatoes are cooked. If you don’t want to use chicken stock, you can alternatively use vegetable stock.

Step 6: Add the optional ingredients

If desired, add the carrot slices and zucchini cubes. Cook for an additional 5 minutes or until the vegetables are tender. You don’t want to put the vegetables in too early. Otherwise, they will become mushy and become less flavorful.

Step 7: Add the garnishes

Once everything is cooked, turn off the heat and add kimchi if desired. Koreans enjoy cracking an egg in the middle and letting the hot soup cook. However, you can skip this step if you prefer a runny yolk.

Final Touches and Serving Suggestions

Gochujang soup can be served with rice, roasted seaweed, and sesame seeds. If you want an extra kick of spiciness, sprinkle some gochugaru (Korean red pepper flakes) on top. Some people even go as far as to add mozzarella cheese on top for a more creamy texture.

If you want to pair the soup with something else, it goes great with kimchi pancakes or kimbap. It can also be served as a side dish for other Korean dishes, such as bibimbap, spicy pork bulgogi, and grilled Korean beef. So, it can be served as a main or side dish.

However, in Korea, it’s often served alongside soju or beer. You can also enjoy it with a glass of cold milk or yogurt to help balance out the heat if you can’t handle spicy food.

Gochujang Soup FAQs

How long does gochujang last once opened?

It can last up to two years in a fridge if it’s authentic gochujang and properly stored. Gochujang comes in a tub that is air-proofed. It must be refrigerated, and it has to be pure gochujang paste. It will not last as long if it’s Americanized gochujang paste or mixed with other ingredients.

Will gochujang hurt my stomach?

Gochujang is naturally high in capsaicin, which can cause stomach problems. If you don’t like spicy food, we’d suggest skipping eating gochujang. However, you can buy “mild” gochujang with a kick. It’s just less spicy than other pastes.

What else can I make with gochujang paste?

Gochujang can be used for various dishes, such as marinated beef, bibimbap, stir-fried vegetables, kimchi jjigae (Korean stew), and even as a condiment for fried chicken. Add it to sauces, marinades, and dressings to give your dish a unique flavor.

How long does gochujang soup last in the fridge?

Gochujang soup will stay good for up to four days when stored in an airtight container. It can also be frozen for up to three months. However, most people don’t even get to this part as the soup is delicious and is best eaten once cooked.

You can also read:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *