Gochujang Jjigae (Spicy Pork and Tofu Stew)
A bubbling Korean stew of pork belly, tofu, potato and courgette in a deep, spicy gochujang broth.
Made with Gochujang marinade and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £3.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade and chicken stock are ready (see the base recipes). Cook the rice in a lidded pan with 450 ml of water for 12 minutes, then rest with the lid on for 10 minutes.
12 min - 2
Heat a large heavy pot over a medium high heat and fry the pork belly with no oil for 6 minutes, until browned and the fat has run.
6 min - 3
Add the onion and potatoes and fry for 3 minutes.
3 min - 4
Stir in the gochujang marinade, then pour in the stock. Bring to the boil, then simmer for 15 minutes until the potato is tender.
15 min - 5
Add the courgette and tofu and simmer for 5 minutes more. The pork must be cooked through with no pink.
5 min - 6
Stir in the sesame oil and spring onions. Serve at the table in the pot with the rice.
Tips
- Use a heavy pot and keep the simmer gentle. A hard boil breaks up the tofu.
- Skim off any excess fat from the surface if you prefer a lighter broth.
- Add a handful of kimchi in the last 5 minutes for a tangier stew.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Reheat until boiling and steaming hot all the way through. Freeze without the tofu for up to 3 months.
Questions
Can I make it without pork?
Yes. Use chicken thighs or leave out the meat and use vegetable stock for a vegetarian stew, adding a few mushrooms for depth.
What is jjigae?
Jjigae is a Korean stew, thicker and saltier than a soup, and usually served bubbling hot in the pot with rice.
How do I make it milder?
Use 90 ml of marinade and add an extra potato. The potato absorbs heat and thickens the broth.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.