Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and potatoes. You’ll love it if you like Korean stews.
This gochujang jjigae (고추장 찌개) with zucchini is especially popular in summer when zucchinis are abundant and tasty. It’s a family favorite!
If you like rich and flavor packed Korean stews (jjigae), such as soondubu jjigae, kimchi jjigae and doenjang jjigae, you should add this gochujang stew to your repertoire.
Gochujang (fermented red chili pepper paste) is a condiment that’s spicy, savory, slightly sweet, and salty. It adds lots of spicy, robust flavors to this simple stew which is made with a few ingredients such as zucchini and potatoes.
You can totally make this stew simply with gochujang, but I like to add a bit of doenjang to add another layer of savory taste.
Variations for gochujang jjigae
For vegetables, zucchini and potatoes are typical for this stew. I also like to add chili peppers and scallions. Other vegetables such as onions, mushrooms, or Korean radishes (mu) are all great additions to this stew.
In terms of protein, I use clams when I want a clean, refreshing taste of the stew. Other times, we also love pork for a rich, meaty stew. Both are very delicious in different ways! Canned tuna works well too for this stew.
If using pork (or beef), preheat the pot with a bit of oil. Sauté the meat, gochujang, and doenjang over medium heat for 3 to 4 minutes until the meat is almost cooked. You can add a bit of water to prevent gochujang and doenjang from burning.
To make it vegan, simply omit the seafood/meat option. The addition of tofu and mushrooms will be great for a vegan stew. You can use vegetable broth instead of water for extra flavor.
As with doenjang jjigae, I use the water saved from rinsing rice (ssalddeumul, 쌀뜨물) as the stew base. The rice water adds starch to the stew and works as a binding agent between the gochujang and the broth while enhancing the flavor.
Of course, you can use vegetable broth or anchovy broth if you like.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 medium zucchini - about 10 ounces
- 1 medium potato (2 small) - about 8 ounces
- 1 or 2 scallions
- 1 - 2 green or red chili peppers
- 1 teaspoon minced garlic
- 3 ounces clam meat (fresh or canned) or pork (see note 1 if using meat)
- 1.5 tablespoons gochujang (Korean red chili pepper paste)
- 1/2 tablespoon Doenjang (Korean soybean paste) or more gochujang
- 2 cups water or water used to rinse rice (ssalddeummul), water - see note 2. vegetable broth or anchovy broth is good too
Instructions
- Cut the zucchini and potatoes into about 1/2-inch thick bite size pieces. Roughly chop the scallion. Thinly slice the peppers.
- If using meat, see note 1 below. Otherwise, add 2 cups of water to a pot along with the red chili pepper paste and soybean paste. Stir well to dissolve. Bring it to a boil.
- Drop the potatoes in and bring it to a boil again. Continue to boil for a minute or two. Then add the zucchini, clam meat (unless using meat), garlic, chili peppers and scallions.
- Cook until the potatoes and zucchini turn soft. Serve hot with a bowl of rice.
Notes
- If using pork (or beef), preheat the pot with a little bit of oil. Sauté the meat, gochujang and doenjang over medium heat for 3 to 4 minutes until the meat is almost cooked. You can add a little bit of water to prevent gochujang and doenjang from burning. Then, add water (or broth) and follow the rest of the recipe.
- The water used to rinse rice is commonly used in Korean stews and soups. If using, save the water from the second round of rinsing.
This recipe was originally posted in October 2012. Here, I have updated it with new photos, more information and improvements to the recipe.
Haide says
We love korean food and also.i love.cooking all recipies.are delicious
Martin says
I’m growing zucchini in my garden this year and this looks like a perfect meal after so many heavy summer BBQs!
I’m planning on making this using tinned whole clams. Do you drain the clams and use meat only or do you use the clam juice water for extra flavor, too? I’m not sure if using the clam juice water would make the beautiful stew far too salty?
Maro says
Thanks for this recipe, so easy to put together yet so delicious! I love your site and use your recipes regularly, I discovered you some months ago and I feel I’ve learned so much already about korean cooking! Being greek and living in Austria, I had no idea about it before, except of having tasted some bulgogi etc. in korean restaurants now and then, and here I am now making my own kimchi and serving regularly homemade Korean food to my family, all thanks to you! Thank you and keep up with your great work!
Sarah says
Just made it with pork!amazing taste and so easy to prepare!thank you so much for sharing those amazing receipe
Rachel says
I made this tonight for the first time, and it’s completely perfect! I did the vegetarian variant you mentioned with mushrooms and veggie stock, and it came out so light and yet also so warming, which completely suits the cold weather we’re having now. It doesn’t hurt that it was so easy to make, too. Definitely going into my regular rotation. Thank you so much for sharing it!
Hyosun says
Oh I’m very happy to hear that! Thank you for letting me know.
Doug says
Hyosun Ro:
Hi !
I looked further and found
“Anchovy Broth for Korean Cooking”
Thank You !
Erica says
Omg thank you for this!! I added mushrooms and sliced fried tofu puffs and it was sooo delicious with brown rice. Somehow light and filling at the same time! This will be a staple for me, thank you again <3
Kim says
Hello Hyosun, when do I add the tuna if that is my choice of protein for this stew?
Hyosun says
Step 3 when the clam is added. Enjoy!
Kim says
Thank you, Hyosun 🙂 I can’t wait to try.
yasemin turedi ile dunya mutfaklari says
Delicious, thanks.
John says
I have come up with a similar dish. Chicken broth, beans, potatoes, carrots, Gochujang, tomato paste. Funny to see in retrospect that this is an authentic Korean cooking technique.
Maria says
I made it with canned tuna and it was delicious ! I’ll make it again with clams sometime, thank you so much for the recipe <3 it immediately became one of my favorite dishes
Michelle says
So delicious! I didn’t have potato or clams (hard to get some items while quarantined), so substituted kimchi and imitation crab, and the jjigae was amazing! I paired it with strawberry soju and the meal made my whole week better.
Soyeon says
I don’t think I’ve ever tried this dish – I’m looking forward to trying it out!
Heidi says
This looks lovely! What if you can’t get clams? Is there a substitute or can we leave them out? Thanks.
Jennifer says
I am very excited to try your recipe. I always order Guchujang Tofu-Jjigae at Korean restaurants because it’s my absolute favorite! This seems very similar. Thank you!!
Hyosun says
Thank you, Jennifer! Hope you try it soon and enjoy!
Chiang Sook Chan says
I just discovered your blog recently. I really like korean food. It’s simple and healthy. By the way, what’s the soup soy sauce? Please show me the picture then I can get it from the Korean supermarket at Malaysia.
Hyosun Ro says
There are several different brands out there, but this post has a photo of one. Just ask a Korean at the market. Hope this helps. Thanks for using my recipe!
https://www.koreanbapsang.com/2011/03/korean-radish-soup-mu-gukmoo-guk.html#.UqKymfRDtgk
Katerina says
I love zucchinis and this stew looks absolutely wonderful!
Heather says
Do I have to use Korean zucchini?
Hyosun Ro says
No, absolutely not! Any zucchini will be fine. Enjoy.
The Squishy Monster says
I always adore a good Jjigae. I find Korean Zucchini to be so pretty!!!
Pola M says
That simple stew looks perfect for winter!
Jessica says
Thank you for posting this tasty looking recipe. I was wondering if you could substitute something in place of the clam as I don’t eat any seafood. Would appreciate any help you could give, thanks! 🙂
Hyosun Ro says
You can use meat – pork or beef. See my doenjang jjigae recipe for how to cook meat first in jjigae. Hope this helps. Thanks for using my recipe!
Jeme says
If you prefer to remove meat at all, you can base the soup on stock made from shitake or kombu.
Natasha @Bite and Sip says
I would be totally happy to have this dish with a bowl of white rice. Isn’t it a nice dish on a cold nasty rainy day?
Sandra M. says
That hot pot is full of deliciousness! Wonderful recipe and just perfect for the season..I can imagine it warms your soul! Got to try this now when outside is so chilly. Loving the pics too!
Have a lovely week Hyosun!
Ted and Maria says
This is so colorful and it looks like comfort food to the max on a cold fall/winter evening. Yum!
Holly | Beyond Kimchee says
Mmmm, I can imagine the taste, Hyosun. How wonderful it is to grow your own vegetables and create such a homey dish for the family? Nothing like having a bowl of hot Korean stew with steamy rice.