Gochujang Jjigae – One Ingredient is the Difference Between Good and Great

If you love gochujang jjigae, then this recipe is bound to tantalize your tastebuds. However, if you are not careful you will ruin it by not using dashima correctly. This article discusses what dashima is, how to use it, and common mistakes using it. If you follow this advice your kimchi jjigae will be fresh, savory, and full of delight. The best kimchi jjigae you have ever tried.

Nutrition Rating: BroccoliBroccoliBroccoli

What is Dashima Doing in Gochujang Jiigae?

Dashima is a key ingredient in gochujang jjigae and a great many other asian soups and stews. Its a Japanese invention that amps up flavor to just about anything. If you have ever had an asian soup, I am willing to bet dashima was in it and you did not even know it. The simplest way to describe it is to say that it is a fish stock. Dashima is in its basic form is kombu sea kelp and anchovies boiled in water to create a stock. There are more complex variations to creating dashima stock and different levels of dashima. However, for this gochujang jjigae recipe we will use the simple version — water and anchovies.

How to Use Dashima in Kimchi Jjigae

To make dashima there is a simple formula to follow. Use 6-8 large anchovies, to one quart (1 liter) of water. Soak the anchovies and kombu in the water for 20 minutes. Then boil the ingredients for 10 minutes. Stop cooking and strain out the anchovies and kombu. Use the stock in kimchi jjigae and other asian soups.
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Gochujang Jjigae
Gochujang Jjigae
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Gochujang Jjigae is a Korean style vegetable based spicy stew with a small amount of pork in it. The tricks to making it are... read more
Gochujang Jjigae
Votes: 0
Rating: 0
Rate this recipe!
Gochujang Jjigae is a Korean style vegetable based spicy stew with a small amount of pork in it. The tricks to making it are... read more
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Servings Prep Time
people 20minutes
Cook Time
Servings Prep Time Cook Time
people 20minutes 10minutes
Print Recipe

  1. Gather the ingredients.

    Gochujang Jjigae - Ingredients
  2. Slice the tofu into squares approximately (1/4 inch, 5mm) thick.

    Gochujang Jjigae - Slicing tofu
  3. Cut the pork into small cubes (1/2 inch, 10mm) thick.

    Gochujang Jjigae - Slicing the pork into small cuts
  4. Place the ingredients near the stove where you will need them.

    Gochujang Jjigae - Red pepper is a key ingredient
  5. Add anchovies to water, let them soak for 10 minutes before cooking.

    Gochujang Jjigae - Making the soup base with dashima
  6. Boil the anchovies for about 10 min, then let rest for 10 minutes.

    Gochujang Jjigae - Making the soup base with dashima
  7. Add gochujang to the dashima water.

    Gochujang Jjigae - Making the soup base with gochujang
  8. Add a tablespoon of sugar and stir it in.

    Gochujang Jjigae - Adding a small amount of sugar
  9. Add pork and potatoes to the stew. Bring the stew to a boil, and cook for 5 minutes.

    Gochujang Jjigae - Adding potatoes
  10. Add the onion and zucchini to the stew.

    Gochujang Jjigae - Adding zucchini
  11. Add a tablespoon of minced garlic. Continue to boil for 5 more minutes. Then finally add the mushrooms and tofu and cook another 2 minutes.

    Gochujang Jjigae - Adding garlic
  12. Ladle the Jjigae into a bowl and serve.

    Gochujang Jjigae
Nutrition Facts
Gochujang Jjigae
Amount Per Serving
Calories 228 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 45mg 15%
Sodium 228mg 10%
Potassium 786mg 22%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 8g
Protein 18g 36%
Vitamin A 7%
Vitamin C 31%
Calcium 5%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Chef Tips for Making Great Gochujang Jjigae

Be sure to use a stock pot large enough to hold all the ingredients and one that has a heavy bottom. Having a stock pot with a heavy bottom is important because the bottom of the pot will shield the stew from being scorched by the heat from the stove.

Serving Size = 2 cups

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