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.

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.