Gochujang Jjigae - Gochujang Stew with Chickpeas
Hearty, spicy and rich, this stew is a one-pot meal perfect with a bowl of rice.
Gochujang Jjigae - Gochujang Stew with Chickpeas
Serves 4
We found some dried chickpeas and I couldn’t help but want to put them into a jjigae. This one-pot dish can come together in about an hour and is perfect for a cold day or a hot summer day eaten under the AC. It’s sure to become a family favorite.
“Recipe Tips:
1. The real secret to this stew is finishing it with vinegar. Rather than seasoning the entire pot, I opted to serve it on the table for diners to add as desired. The vinegar adds a refreshing brightness to complement the rich stew.
2. I like to use Brown Rice Vinegar which should be available at your local Asian or Korean grocery store however, it can be substituted with rice wine vinegar.
3. The dried chickpeas can be replaced with 1 - 15 oz can of drained chickpeas.
4. The pork can be omitted.”
Ingredients
Chickpeas
600ml (3 c) water
120g (.5 c) dried chickpeas, soaked overnight
2 t gochujang
1 t kosher salt
Stew Base
2 T sesame oil
150g (6 T) gochujang
10g (2 t) ginger, minced
7 garlic cloves, minced
454g (1 lb) pork belly, sliced into .25 in thick bite sized pieces
1,200ml (6 c) water
3g (1.5 - 2 in piece) dashima
3.5 T soy sauce
1 T doenjang
1 T mirin
1.5 t gochugaru
1 t ground black pepper
1 t kosher salt
Mix-Ins
Prepared chickpeas, drained or 1-15 oz can chickpeas, drained
300g (I large) onion, sliced with the grain then in half
300g (1 medium) Korean squash or zucchini, cut into bite sized pieces
250g (2-3 medium) potatoes, cut into bite sized pieces
150g (5-6 medium - large) shitake mushrooms, sliced
3 cheongyang or serrano chilis, sliced
Finishing
3 scallions, sliced
Serving
Brown Rice Vinegar
Recipe Know-how
Chickpeas
1. Add all chickpea ingredients into a medium-sized pot. Bring to a boil.
Reduce to a simmer. Simmer, covered for 40 minutes or until chickpeas are tender.
Allow chickpeas to sit in liquid until cool if possible, if not, continue on with the recipe.
Stew
2. Place sesame oil in a large pot over medium heat.
Add the ginger, garlic, and gochujang. Saute 45 – 60 seconds or until the gochujang begins to deepen in color slightly.
Add the pork and cook 2 - 3 minutes or until the pork is no longer pink.
Add the remaining stew base ingredients. Bring to a boil covered.
Reduce to a simmer and cook for 15 minutes.
Remove and discard the dashima.
Add the Mix-Ins.
Simmer 20 - 25 minutes longer or until thickened slightly and the potatoes are tender.
Taste for seasoning, adjusting as necessary.
Add the scallions and simmer for 1 minute.
3. Serve with hot rice and vinegar on the table.
