Gochujang Jjigae (Gochujang Stew with Zucchini)

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.
 
DSC2407 - Gochujang Jjigae (Gochujang Stew with Zucchini)
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. 
 
DSC2421 - Gochujang Jjigae (Gochujang Stew with Zucchini)
 

Variations for gochujang jjigae

For vegetables, zucchini and potatoes are typical for this stew. I also like to add chilli 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 very delicious different ways! Canned tuna works well too for this stew. 

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.

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. 

DSC2501 01 3 - Gochujang Jjigae (Gochujang Stew with Zucchini)
 
As with doenjang jjigae, I use the water used to rinse 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. 
 
DSC 2239 - Gochujang Jjigae (Gochujang Stew with Zucchini)
 
Have you tried this gochujang jjigae recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram. 
DSC2421 350x350 - Gochujang Jjigae (Gochujang Stew with Zucchini)

Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

4.48 from 23 votes
Main
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Print Recipe

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

  1. 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.
  2. 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.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
This recipe was originally posted in October 2012. Here, I have updated it with new photos, more information and improvements to the recipe. 

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Comments

  1. 5 stars
    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.

  2. I don’t think I’ve ever tried this dish – I’m looking forward to trying it out!

  3. This looks lovely! What if you can’t get clams? Is there a substitute or can we leave them out? Thanks.

  4. 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!!

  5. 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.

  6. I love zucchinis and this stew looks absolutely wonderful!

  7. Do I have to use Korean zucchini?

  8. The Squishy Monster says

    I always adore a good Jjigae. I find Korean Zucchini to be so pretty!!!

  9. That simple stew looks perfect for winter!

  10. 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! 🙂

    • 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!

    • 5 stars
      If you prefer to remove meat at all, you can base the soup on stock made from shitake or kombu.

  11. 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?

  12. 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!

  13. Ted and Maria says

    This is so colorful and it looks like comfort food to the max on a cold fall/winter evening. Yum!

  14. 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.