If you're looking for a warm, comforting Korean stew packed with bold flavor, this Korean Gochujang Stew is a recipe you'll want to make again and again.
Known as Gochujang Jjigae (고추장찌개), this classic Korean home-cooked dish combines tender pork, tofu, potatoes, zucchini, and onions in a rich broth seasoned with Korea's famous fermented red chili paste. It's a hearty one-pot meal that's especially popular on chilly days, but many Korean families enjoy it all year round.
This healthier adaptation is inspired by Chef Jung Ho-young's original YouTube recipe. Instead of refined sugar, it uses allulose while preserving the stew's savory, mildly spicy flavor. The result is a comforting Korean meal that's both satisfying and easy to prepare with ingredients available outside Korea.
If you'd like to learn more about the chef's cooking techniques, be sure to watch Chef Jung Ho-young's original YouTube video after trying this recipe.
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| The Korean Gochujang Stew |
Table of Contents
- Why You'll Love This Recipe
- Ingredients
- 🛒 Shop Ingredients
- Step-by-Step Instructions
- Nutrition Facts (Estimated)
- Healthy Changes from the Original Recipe
- What Is Korean Gochujang Stew?
- Who Is Chef Jung Ho-young?
- Frequently Asked Questions
- Final Thoughts
Why You'll Love This Recipe
- Comforting one-pot Korean home cooking.
- High in protein from pork and tofu.
- Packed with vegetables for a balanced meal.
- Made with allulose instead of refined sugar.
- Easy enough for busy weeknights.
- A wonderful introduction to authentic Korean comfort food.
Ingredients
Main Ingredients
- 300 g (10.5 oz) pork shoulder or pork front leg, thinly sliced
- 2 potatoes
- 1 zucchini
- 1 onion
- 1 block (about 300 g) firm tofu
- 1 green onion
- 3 Korean green chili peppers (Cheongyang peppers) or other hot green chilies
- 1 tablespoon minced garlic
Seasoning
- 700 ml water
- 4 tablespoons soy sauce
- 3 tablespoons gochujang (Korean red pepper paste)
- 3 tablespoons dry white wine
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons oyster sauce
- 4 tablespoons granulated allulose
- A pinch of black pepper
🛒 Shop Ingredients
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Step-by-Step Instructions
1. Build the Flavor Base
Heat a pot over medium heat with a little cooking oil or sesame oil. Add the minced garlic and sliced green onion, then sauté until fragrant.
Add the pork and cook until it is no longer pink.
2. Deepen the Flavor
Pour in the soy sauce and continue stir-frying for another minute. Allowing the soy sauce to caramelize slightly with the pork creates a deeper, richer flavor that's characteristic of Korean home cooking.
3. Make the Broth
Pour in the water and add the potatoes and sliced green chilies.
Once the broth begins to simmer, stir in the gochujang, dry white wine, gochugaru, oyster sauce, and granulated allulose until everything is fully dissolved.
4. Add the Vegetables
Cut the onion, zucchini, and tofu into bite-sized pieces and gently add them to the stew.
Continue simmering until the potatoes are tender and all the vegetables are fully cooked.
5. Finish and Serve
Season with a pinch of black pepper before serving.
Enjoy this hearty Korean stew with a bowl of steamed rice. For a lower-carb meal, brown rice mixed with konjac rice is an excellent alternative.
Nutrition Facts (Estimated)
Per Serving (Serves 4)
- Calories: approximately 420 kcal
- Protein: 27 g
- Fat: 24 g
- Carbohydrates: 21 g
- Dietary Fiber: 4 g
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Healthy Changes from the Original Recipe
- Refined sugar is replaced with granulated allulose to reduce added sugar.
- Dry white wine is used as an easy-to-find substitute outside Korea.
- The cooking steps have been simplified while preserving Chef Jung Ho-young's overall cooking approach.
What Is Korean Gochujang Stew?
Gochujang Jjigae (고추장찌개) is one of Korea's most comforting home-style stews. While internationally known dishes like kimchi jjigae and doenjang jjigae often receive more attention, gochujang jjigae has long been a favorite in Korean households.
The stew is built around gochujang, Korea's iconic fermented red chili paste. Unlike recipes that rely only on spicy peppers, gochujang provides a rich combination of heat, sweetness, and deep umami flavor. When simmered with pork, tofu, potatoes, and vegetables, it creates a hearty meal that's both comforting and satisfying.
Every Korean family has its own variation. Some add mushrooms, others include seafood, while many adjust the spice level to suit their household. That flexibility is one reason this stew has remained a staple of Korean home cooking for generations.
If you're exploring authentic Korean comfort food beyond the most famous dishes, Gochujang Jjigae is an excellent place to start.
Who Is Chef Jung Ho-young?
Chef Jung Ho-young is one of Korea's best-known chefs, widely recognized for his expertise in Japanese cuisine as well as his approachable home cooking recipes. Through television appearances and his YouTube channel, he has introduced countless viewers to practical techniques that make everyday cooking both easier and more flavorful.
His recipes are appreciated because they focus on maximizing flavor with simple ingredients rather than complicated methods. This Gochujang Jjigae recipe is a perfect example, showing how everyday pantry staples can be transformed into a rich, deeply satisfying Korean stew.
Frequently Asked Questions
Can I use a different cut of pork?
Yes. Pork shoulder, pork belly, or pork loin all work well. Pork shoulder offers a great balance of tenderness and flavor.
Is this stew very spicy?
It has a moderate level of heat. For a milder version, reduce the amount of Korean green chilies or omit them entirely.
Can I make it lower in carbohydrates?
Absolutely. Reduce or omit the potatoes and serve the stew with brown rice mixed with konjac rice, or enjoy it on its own for a lower-carb meal.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to three days. The flavors become even richer after resting overnight.
Can I freeze Gochujang Jjigae?
Yes. Freeze individual portions for up to one month. For the best texture, thaw overnight in the refrigerator before reheating gently on the stovetop.
Final Thoughts
Korean Gochujang Jjigae is the kind of comforting meal that brings people together around the dinner table. Its rich broth, tender pork, soft tofu, and hearty vegetables make it one of Korea's most satisfying everyday dishes.
This healthier adaptation follows Chef Jung Ho-young's cooking philosophy while replacing refined sugar with allulose, making it a practical choice for anyone looking to reduce added sugar without sacrificing flavor.
Whether you're discovering Korean home cooking for the first time or searching for another authentic stew to add to your weekly menu, this Gochujang Jjigae is a recipe worth keeping in your collection.
For additional cooking tips and Chef Jung Ho-young's original techniques, be sure to watch his original YouTube recipe after trying this healthier version.
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