Introduction

Gochujang jjigae (고추장찌개) is a thick, spicy Korean stew built on gochujang, the fermented red chili paste. It is a classic home meal – often made with pork, potatoes, zucchini and tofu – and the version with potatoes is sometimes called gamja gochujang jjigae. Unlike kimchi jjigae or doenjang jjigae, its flavor comes mainly from a simple gochujang seasoning stirred into broth. Here is what goes into that base and an easy recipe to make it.

Gochujang Jjigae Seasoning at a Glance

What it is

• A gochujang-based seasoning mix for spicy Korean stews

Main ingredients

• Gochujang, gochugaru, a little doenjang, soy sauce, garlic, anchovy-kelp broth

Taste

• Spicy, savory and slightly sweet, with a thick, warming broth

Main uses

• Pork and potato gochujang jjigae, canned tuna stew, beef stew, vegetable jjigae

What is Gochujang Jjigae Seasoning Made Of?

Most home cooks mix the seasoning on the spot. Gochujang gives body and sweetness, gochugaru adds clean heat and color, and a small spoon of doenjang deepens the savory flavor. Common variations:

• Pork gochujang jjigae: pork belly or shoulder sauteed first for richness.
• Chamchi (tuna) gochujang jjigae: canned tuna added at the end – quick and budget-friendly.
• Beef gochujang jjigae: thinly sliced beef with mushrooms.
• Ready-made stew sauce: some Korean brands sell gochujang stew seasoning packets.

What Does Gochujang Jjigae Taste Like?

The broth is thicker than most jjigae because the potatoes release starch into the gochujang. It tastes spicy and comforting with a gentle sweetness, a fermented depth from gochujang and doenjang, and sweetness from softened onion and zucchini. It is less sour than kimchi stew and less earthy than doenjang stew.

Popular Korean Dishes That Use Gochujang Jjigae Seasoning

Gamja Gochujang Jjigae

The classic version with plenty of potatoes and pork.

Chamchi Gochujang Jjigae

A pantry stew with Korean canned tuna.

Gochujang Jjigae with Tofu

Cubes of dubu soak up the spicy broth.

Camping Stew

A favorite Korean camping meal, cooked in one pot with whatever vegetables and meat are on hand.

Easy Pork Gochujang Jjigae Recipe (Serves 2–3)

Ingredients

• 7 oz (200 g) pork belly or pork shoulder, bite-size pieces
• 2 medium potatoes, cut into chunks
• 1/2 zucchini and 1/2 onion, cut into chunks
• 1/2 block firm tofu, cubed
• 1 green onion and 1 green chili, sliced
• 3 cups anchovy-kelp broth or water

Gochujang Jjigae Seasoning

• 2 1/2 tbsp gochujang
• 1 tbsp gochugaru
• 1/2 tbsp doenjang
• 1 tbsp soy sauce (or 1/2 tbsp fish sauce)
• 1 tbsp minced garlic

Instructions

1. Mix all seasoning ingredients in a small bowl.
2. In a pot over medium heat, cook the pork for 3–4 minutes until it is no longer pink and some fat has rendered.
3. Add the seasoning and stir-fry with the pork for 1 minute so the paste becomes fragrant.
4. Pour in the broth, add the potatoes and bring to a boil. Simmer 10 minutes.
5. Add the onion and zucchini and simmer 5 minutes, until the potatoes are tender.
6. Add the tofu, green onion and chili and cook 2–3 minutes more. Taste and add a pinch of salt or soy sauce if needed. Serve bubbling hot with rice.

Tip: Frying the gochujang briefly with the pork removes its raw paste taste and gives the stew a deeper, rounder flavor.

Where to Buy Gochujang Jjigae Ingredients

United States

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Amazon
Search gochujang on Amazon
Search Korean gochujang stew sauce on Amazon

H-Mart
Search gochujang on H-Mart

Canada

Search gochujang on Amazon.ca

Europe

Search gochujang on Amazon.co.uk

How to Store Gochujang Jjigae Seasoning

You can mix a double batch of the seasoning and keep it in a sealed jar in the refrigerator for up to 2 weeks. Opened gochujang and doenjang keep for months in the fridge. Leftover stew keeps 2–3 days refrigerated; reheat until boiling. Potatoes can turn grainy if frozen, so freezing the finished stew is not ideal.

Gochujang Jjigae FAQ

What is the difference between gochujang jjigae and kimchi jjigae?

Kimchi jjigae gets its sour, spicy flavor from aged kimchi. Gochujang jjigae relies on chili paste, so it is sweeter, thicker and not sour.

Is gochujang jjigae very spicy?

It is medium-spicy. For a milder stew, skip the gochugaru and green chili.

Can I make it without doenjang?

Yes. Add a little extra soy sauce instead; the stew will be slightly less savory but still delicious.

What broth is best?

Anchovy-kelp broth is traditional, but rice-rinsing water, light chicken stock or plain water all work.

Conclusion

Gochujang jjigae seasoning is one of the easiest Korean stew bases: a few spoons of chili paste, chili flakes, doenjang and garlic turn pork and potatoes into a cozy, spicy meal. Learn more about the key paste in our gochujang guide, and make the broth with our anchovy-kelp broth recipe.