Korean
Korean - Soups and Stews
Gochujang Jjigae
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 200g pork shoulder or belly, thinly sliced
- • 3 cups anchovy-kelp broth
- • 2 tbsp gochujang and 1 tsp gochugaru
- • 1 medium potato, sliced
- • 1/2 onion and 1/2 courgette, sliced
- • 150g firm tofu, cubed
- • 3 cloves garlic, minced
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Sear the pork in a pot until lightly browned.
2
Phase 2
Add the broth, gochujang, gochugaru, and garlic, dissolving the paste.
3
Phase 3
Add the potato and onion and simmer 10 minutes until the potato is nearly tender.
4
Phase 4
Add the courgette and tofu and simmer 5 minutes more.
5
Phase 5
Top with spring onions and serve hot with rice.