Gochujang Jjigae with Rice Cakes
Serves 4
10 mins prep
20 mins cook
20 mins Inactive Time
50 mins total
This gochujang jjigae with rice cakes is a take on one of my favorite cold-weather stews. It's spicy, comforting, and takes less than an hour from start to finish.
0 servings
Brown the pork:
Heat the neutral oil in a large soup pot over medium-high heat. Once hot, add the pork and cook, breaking it up as it cooks, for 12–15 minutes. Seasont to taste with salt and pepper, and transfer the pork to a bowl.
Cook the onions:
If the pot seems dry, add a touch of more oil. Add the onions and cook, stirring often, for 8–12 minutes until they deepen in color. Add the shiitake mushrooms and cook for 5 minutes.
Sizzle the gochujang:
Add the gochujang to the pot and cook for 1–2 minutes. Add the soy sauce and fish sauce and stir to coat the onions in the mixture. Sprinkle the gochugaru on top and cook 1 minute more.
Simmer the soup:
Pour in the water and bring to a boil. Add the pork, reduce heat, and simmer for 15 minutes—taste and season with salt to taste.
Cook the rice cakes:
Bring the soup back to a boil. Rinse the rice cakes under cold water and add to the boiling soup. Cook for 5–6 minutes or until the rice cakes float and are tender. Turn off the heat.
To serve:
Ladle the stew into bowls and garnish with more gochugaru or sliced scallions if you like. Enjoy!