Pork Gochujang Stew: Spicy Korean Pork Stew
돼지고기 고추장찌개
Dwaejigogi Gochujang-jjigae
Pork Gochujang Stew is a hearty Korean stew made with tender pork, potatoes, zucchini, onions, tofu, and a bold broth seasoned with gochujang.
The Korean name is written as:
돼지고기 고추장찌개
Its romanized name is:
Dwaejigogi Gochujang-jjigae
For international readers, the dish may be introduced as:
- Pork Gochujang Stew
- Spicy Pork Stew with Gochujang
- Korean Spicy Pork and Vegetable Stew
- Gochujang Pork Stew
- Dwaejigogi Gochujang-jjigae
This warm and satisfying stew is especially delicious when served with steamed rice and simple Korean side dishes.
What Is Pork Gochujang Stew?
Pork Gochujang Stew is a Korean home-style dish built around gochujang, Korea’s fermented red chili paste.
The pork gives the broth a rich, savory flavor, while potatoes add body and natural starch. Zucchini, onion, tofu, and green onion make the stew colorful and filling.
Unlike a thin soup, Korean jjigae usually has:
- A stronger and more concentrated broth
- Generous pieces of meat and vegetables
- A bold, savory flavor
- Enough sauce to mix with steamed rice
The result is spicy, slightly sweet, deeply savory, and comforting.
Understanding the Name
Dwaejigogi
Dwaejigogi means pork in Korean.
- Dwaeji means pig.
- Gogi means meat.
Gochujang
Gochujang is a Korean fermented red chili paste made with red pepper powder, fermented soybean components, rice or grain, and salt.
It contributes:
- Red color
- Fermented savory flavor
- Mild sweetness
- Moderate heat
- A slightly thick consistency
Jjigae
Jjigae refers to a Korean stew.
It is generally more concentrated and strongly seasoned than a typical Korean soup, known as guk.
Main Ingredients
This recipe makes approximately 3 to 4 servings.
Pork Belly or Pork Shoulder
400 g / approximately 14 oz
Pork belly gives the stew a richer broth because of its higher fat content.
Pork shoulder is a good choice for a meatier and slightly leaner version.
Cut the pork into bite-sized pieces so that it cooks evenly.
Potato
1 medium potato
Peel the potato and cut it into medium cubes.
Potatoes absorb the spicy broth and release starch as they cook, helping the stew become slightly thicker.
Zucchini
1/2 zucchini
Cut the zucchini into half-moons or bite-sized pieces.
Add it near the end because zucchini cooks more quickly than potatoes.
Onion
1/2 onion
Slice the onion into medium strips.
Onion adds natural sweetness that balances the heat and saltiness of the stew.
Tofu
1/2 block, optional
Use firm or medium-firm tofu.
Cut it into thick cubes so that it does not break apart during cooking.
Green Onion
1 stalk
Slice the green onion diagonally and add it near the end for freshness and color.
Broth and Seasonings
Water or Anchovy Broth
3 cups
Plain water works well, but Korean anchovy broth creates a deeper and more traditional flavor.
Vegetable broth may be used as another alternative.
Gochujang
2 tablespoons
Gochujang is the main seasoning in this stew.
Different brands vary in sweetness, saltiness, and heat, so the amount may be adjusted according to taste.
Gochugaru
1 tablespoon
Gochugaru is Korean red chili flakes or red pepper powder.
It adds extra heat and a brighter chili flavor.
For a milder stew, reduce it to one-half tablespoon.
Soy Sauce
1 tablespoon
Soy sauce adds saltiness and umami.
Because gochujang is already seasoned, taste the stew before adding more soy sauce or salt.
Minced Garlic
1 tablespoon
Garlic provides the strong savory aroma commonly found in Korean stews.
Doenjang
1/2 tablespoon, optional
Doenjang is Korean fermented soybean paste.
A small amount makes the broth deeper and more savory, but too much may cover the flavor of the gochujang.
Cooking Wine
1 tablespoon
Cooking wine helps reduce the strong aroma of pork and adds subtle sweetness.
Black Pepper
A small pinch
Black pepper adds gentle heat and complements the pork.
Finishing Ingredients
Prepare the following ingredients for the final stage:
- A few slices of green chili pepper
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- Additional sliced green onion, optional
- Red chili pepper, optional
Fresh chili peppers add brightness and extra heat.
Sesame oil should be used lightly because too much can overpower the stew’s broth.
Prepare the Ingredients
Cut the pork into bite-sized pieces.
Peel the potato and cut it into medium cubes. Slice the zucchini, onion, green onion, and optional chili peppers.
Cut the tofu into thick cubes.
Keep the potato pieces fairly uniform so that they become tender at the same time.
Zucchini and tofu should be prepared separately because they are added later.
Stir-Fry the Pork
Place a medium-sized pot over medium-high heat.
Add the pork and stir-fry it until the surface is lightly browned and no longer appears raw.
When using pork belly, extra cooking oil may not be necessary because the meat releases its own fat.
When using lean pork shoulder, add a small amount of cooking oil to prevent sticking.
Lightly browning the pork before adding the broth gives the stew a richer flavor.
Add the Gochujang and Vegetables
Add the following ingredients to the pot:
- Gochujang
- Gochugaru
- Minced garlic
- Optional doenjang
- Onion
- Potato
Stir-fry everything together for approximately 2 to 3 minutes.
Briefly cooking the chili paste in the pork fat helps develop its flavor. Keep the heat moderate and stir constantly so the seasoning does not burn.
Add the Broth
Pour in 3 cups of water or anchovy broth.
Add:
- Soy sauce
- Cooking wine
- Black pepper
Stir well so that the gochujang and doenjang dissolve completely into the broth.
Increase the heat and bring the stew to a boil.
As it begins boiling, remove any excessive foam from the surface.
Simmer the Stew
Once the broth reaches a boil, reduce the heat to medium or medium-low.
Simmer for approximately 10 to 12 minutes.
Continue cooking until:
- The pork is fully cooked
- The potato is nearly tender
- The broth has developed a deeper red color
- The flavors have blended together
Avoid boiling too aggressively because the broth may reduce too quickly before the potato becomes soft.
Add the Zucchini and Tofu
Add the zucchini and tofu after the potato is almost cooked.
Simmer for another 3 to 5 minutes.
Handle the tofu gently and avoid stirring too aggressively.
Instead of repeatedly stirring, use a spoon to pour some broth over the tofu.
The zucchini should become tender while still retaining a little texture.
Finish the Stew
Add the sliced green onion and optional green chili pepper.
Taste the broth and adjust the seasoning.
When the stew is too thick, add a small amount of water or broth.
When it tastes too mild, add a little more soy sauce, gochujang, or gochugaru.
Turn off the heat and finish with:
- A light drizzle of sesame oil
- Toasted sesame seeds
- Additional green onion
Serve immediately while the stew is hot and bubbling.
What Does Pork Gochujang Stew Taste Like?
Pork Gochujang Stew has a bold combination of flavors.
Spicy
Gochujang and gochugaru provide a warm, lingering heat.
Savory
Pork, soy sauce, garlic, and optional doenjang create deep umami flavor.
Slightly Sweet
Gochujang and cooked onion add gentle sweetness.
Rich
Pork belly creates a fuller and richer broth.
Comforting
Potatoes and tofu absorb the spicy broth and make the stew hearty and satisfying.
The final broth should be flavorful and slightly thick, but it should still contain enough liquid to enjoy with rice.
What to Serve with Pork Gochujang Stew
Steamed Rice
Freshly cooked white rice is the most important accompaniment.
The mild rice balances the spicy broth and can be mixed directly into the stew.
Kimchi
Kimchi adds acidity and fermented flavor.
Napa cabbage kimchi, radish kimchi, or cucumber kimchi all work well.
Korean Side Dishes
Serve the stew with simple side dishes such as:
- Seasoned spinach
- Bean sprout salad
- Pickled radish
- Stir-fried anchovies
- Rolled omelet
- Roasted seaweed
- Cucumber salad
Perilla Leaves
Fresh perilla leaves provide a distinctive herbal aroma.
They may be eaten as a side dish or used to wrap pieces of pork.
Radish Side Dishes
Cool and crisp radish dishes help refresh the palate after each spicy bite.
Chef’s Tips
Choose Pork with Some Fat
Pork belly or well-marbled pork shoulder produces a richer broth than very lean meat.
Stir-Fry the Pork First
Browning the pork before adding liquid develops a deeper flavor.
Do Not Burn the Gochujang
Gochujang contains sugars and can burn easily.
Stir it continuously and add the broth soon after the paste becomes fragrant.
Add Potatoes Before Zucchini
Potatoes require more cooking time.
Adding zucchini too early may cause it to become overly soft.
Add Tofu Near the End
Tofu only needs enough time to warm through and absorb some broth.
Adjust the Seasoning at the End
Gochujang, soy sauce, and doenjang all contain salt.
Wait until the stew has simmered before deciding whether additional seasoning is necessary.
Let the Stew Rest Briefly
Allowing the finished stew to rest for approximately five minutes gives the ingredients time to absorb more flavor.
Adjusting the Spice Level
For a Milder Stew
- Reduce the gochugaru
- Use a mild gochujang
- Omit the fresh chili pepper
- Add more potato, tofu, or zucchini
- Serve with additional steamed rice
For a Spicier Stew
- Add more gochugaru
- Add sliced Korean chili peppers
- Use spicy gochujang
- Add a small amount of fresh red chili
Avoid adding too much gochujang simply to increase the spice because it may also make the stew sweeter and saltier.
Ingredient Substitutions
Pork
Pork belly or pork shoulder is recommended, but the recipe can also be made with:
- Thinly sliced pork loin
- Country-style pork ribs
- Ground pork
- Leftover cooked pork
Cooking times should be adjusted according to the size and cut of the meat.
Potato
Sweet potato may be used for a sweeter variation.
Korean radish can also replace some of the potato.
Zucchini
Suitable alternatives include:
- Korean zucchini
- Yellow squash
- Mushrooms
- Napa cabbage
- Green cabbage
Anchovy Broth
Use water, vegetable broth, chicken broth, or kelp broth.
Avoid strongly salted commercial broth unless the soy sauce is reduced.
Optional Vegetable Additions
Pork Gochujang Stew is easy to customize.
Suitable additions include:
- Mushrooms
- Korean radish
- Napa cabbage
- Carrots
- Bean sprouts
- Green chili peppers
- Enoki mushrooms
- Rice cakes
Do not add too many watery vegetables at once because they can dilute the broth.
When adding cabbage or bean sprouts, the amount of water may need to be reduced slightly.
Common Mistakes to Avoid
Burning the Chili Paste
Cooking gochujang over high heat without enough moisture may create a bitter taste.
Cutting the Potatoes Too Large
Large pieces may remain firm even after the pork is fully cooked.
Adding Zucchini Too Early
Zucchini cooks quickly and may lose its shape.
Adding Too Much Water
Gochujang-jjigae should have a concentrated broth rather than the thin consistency of soup.
Adding Too Much Salt at the Beginning
The broth becomes saltier as it reduces.
Season lightly first and adjust near the end.
Stirring the Tofu Aggressively
Frequent stirring can break the tofu into small pieces and make the broth cloudy.
Storage and Reheating
Allow the leftover stew to cool before transferring it to an airtight container.
Store it in the refrigerator and consume it within a few days.
The potatoes may continue absorbing broth during storage, so the stew may become thicker.
When reheating:
- Place the stew in a pot.
- Add a small amount of water or broth.
- Warm it gradually over medium-low heat.
- Stir gently to avoid breaking the tofu.
- Heat until the pork and broth are thoroughly hot.
The flavor often becomes deeper after the stew has rested overnight.
Frequently Asked Questions
Is Pork Gochujang Stew Very Spicy?
The spice level depends on the gochujang, gochugaru, and fresh chili peppers used.
It can easily be adjusted for mild or spicy preferences.
Can I Make It Without Tofu?
Yes.
Tofu is optional, although it helps balance the strong flavor of the broth.
Can I Make It Without Potatoes?
Yes.
Replace the potato with Korean radish, mushrooms, cabbage, or additional zucchini.
The broth may be slightly thinner without the starch from the potato.
Is This the Same as Kimchi-Jjigae?
No.
Kimchi-jjigae is based primarily on fermented kimchi.
Pork Gochujang Stew is seasoned mainly with gochujang and does not require kimchi.
Is This the Same as Gochujang-Jjigae?
Yes. Pork Gochujang Stew is one variation of Gochujang-jjigae.
Other versions may contain beef, canned tuna, seafood, or only vegetables and tofu.
Can I Use Ground Pork?
Yes.
Brown the ground pork thoroughly before adding the chili paste and vegetables.
The texture will be different, but the broth will still be flavorful.
Final Introduction for International Readers
Pork Gochujang Stew is a spicy, savory, and comforting Korean dish made with pork, potatoes, vegetables, tofu, and fermented red chili paste.
The pork creates a rich broth, while the potato and tofu absorb the bold seasoning. Zucchini and onion add freshness and natural sweetness.
The recipe is simple enough for everyday home cooking but flavorful enough to introduce international readers to the distinctive taste of Korean gochujang.
Serve it bubbling hot with steamed rice, kimchi, and your favorite Korean side dishes for a satisfying and comforting meal.
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