Red Chili Pepper Paste Stew( Gochujang Jjigae, 고추장 찌개), Vegetarian and Vegan
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By DaeEun
Red Chili Pepper Paste Stew( Gochujang Jjigae, 고추장 찌개), Vegetarian and Vegan
This stew is such a comforting food in any day. It is savory, salty, spicy and full of vegetables! Mine is vegetarian and vegan. Yet, it is still absolutely delicious.
Updated at: Thu, 17 Aug 2023 05:34:58 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
9
Low
Nutrition per serving
Calories98 kcal (5%)
Total Fat1 g (1%)
Carbs18.1 g (7%)
Sugars6.5 g (7%)
Protein5.2 g (10%)
Sodium729.3 mg (36%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
0.33 TbspSoybean paste
1 TbspKorean Chili Pepper Paste
1 ½ cupVegetable Broth
3cloves garlic
minced
0.33 blockfirm tofu
cubed
Mushroom
as much as you want, chopped
0.25onion
chopped
1jalapeño
finely chopped, Optional
0.33zucchini
chopped
1green onion
finely chopped
0.5potato
small, cubed
Korean Radish
chopped
1 tspmirim
optional
Napa Cabbage
optional
1 tspsoy sauce
for soup, optional, Salt can be used in a place of soy sauce
cracked black pepper
Instructions
Step 1
In a small pot, bring 1 and a half cups of water or broth to a boil. I used vegetable broth
Step 2
Add chopped potato, Korean radish, and onion. Continue to boil for 5 minutes.
Step 3
Add Chili Pepper paste. Cover and bring it to boil
Step 4
Add garlic, rice wine( mirin) optional, and black pepper
Step 5
Add napa cabbage( optional or use bok choy if you like), zucchini and mushroom for an additional 2 to 3 minutes.
Step 6
Add Soy Bean Paste. As needed, add soy sauce made for soup
Step 7
Add Tofu and chopped fresh hot pepper( optional)
Step 8
Add chopped spring onions.
Step 9
Serve with a bowl of rice or your choice of main dishes
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