My Plantiful Cooking

menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Mother's Day Recipes
subscribe
search icon
Homepage link
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Mother's Day Recipes
×
Home » Recipes » Vegan Gluten-free Recipes

Published: Sep 24, 2021 · Modified: Oct 5, 2024 by Jim Mee Sha · This post may contain affiliate links

Korean Gochujang Soup (Gochujang Jjigae)

Jump to Recipe

Spicy, comforting, and bursting with flavors, this Korean-inspired gochujang soup is a heartwarming recipe perfect for chilly evenings. It is simple to prepare and comes together in 30 minutes, making it a perfect weeknight meal.

Gochujang soup in a white pot with a ladle. There is a bowl of rice in the background.

Gochujang is one of my favorite condiments! Its complex flavor profile adds tons of flavor to dishes, working great in various dishes, such as gochujang fried rice, tteokbokki, and this soul-soothing gochujang soup. 

Also known as gochujang jjigae, this hearty vegetable stew is bold and delicious yet incredibly easy to make. It is also a great meal to clean the fridge, as any veggies will work in this recipe! 

Although commonly served with rice, I love pairing it with noodle dishes such as tofu japchae and vegan yakisoba.

Jump to:
  • 💚Why you will love this recipe
  • 🤔What is gochujang
  • 🌶What you will need
  • 📃Ingredients notes and substitutions
  • 🔪How to make
  • ✔Helpful tips
  • 🥦Variations and add-ins
  • 🍽How to serve
  • ❄️Storing leftovers
  • ?Commonly asked questions
  • 🍽More quick vegan Asian dinners
  • 📖 Recipe

💚Why you will love this recipe

  • Hearty, warm, and incredibly flavorful 
  • A nourishing soup made from wholesome ingredients and is packed with colorful vegetables 
  • Simple to prepare and is ready in 30 minutes 
  • Highly customizable - feel free to add any ingredients you like to this soup!

🤔What is gochujang

Gochujang is a common condiment used in Korean cooking. It is a thick red pepper paste made from fermenting soybeans with glutinous rice, gochugaru (Korean chili flakes), and seasonings. You can use it in stir-fries, to coat protein (like my gochujang tofu), or as a sauce to drizzle over bibimbap. 

This paste has a complex flavor profile described as umami, spicy, and slightly sweet. However, gochujang's spice level and specific flavors will vary from brand to brand. Hence, if you have a lower spice tolerance, simply opt for mild gochujang instead of the regular ones.

Nowadays, it is really easy to find gochujang, and is commonly sold in the Asian aisle of major groceries, or your local Asian market.

🌶What you will need

Ingredients needed like gochujang, doenjang, onion, garlic and vegetables on a grey background.

📃Ingredients notes and substitutions

  • Gochujang - The star ingredient of this recipe. This thick Korean red pepper flake gives spiciness and umami flavor to the soup. 
  • Doenjang - Another popular Korean fermented soybean paste that is non-spicy. Feel free to substitute it with an equal amount of miso.
  • Mushrooms - I am using shimeji, but feel free to replace it with other types of mushrooms. 
  • Vegetables - You can use any vegetables on hand to make this recipe. Some of my go-to's include carrots, cabbage, tomatoes, and other variety of mushrooms.

🔪How to make

Cooked onion in a white Dutch oven on a blue and white striped teacloth.
  1. Step 1: Heat some oil in a 5-6 qt Dutch oven or soup pan. Add onion, sauteing until translucent.
Cooked onion and garlic in a Dutch oven on a blue and white striped teacloth.
  1. Step 2: Add garlic next and cook until fragrant.
Gochujang broth in a Dutch oven on a folded blue striped teacloth.
  1. Step 3: Pour in water, then stir in gochujang and doenjang. Bring mixture to a gentle simmer.
Adding potato cubes to a pot of gochujang broth on a blue striped teacloth.
  1. Step 4: Add potato cubes, and allow to cook for 3-4 minutes.

Tip: You can push your paste through a small, fine mesh strainer for easy mixing.

Adding cubed zucchini into a pot of gochujang broth on a blue striped teacloth.
  1. Step 5: Add zucchini next, simmering for another 4-6 minutes until tender.
Gochujang soup in a white claypot topped with chopped green onion.
  1. Step 6: Stir in shimeji and cook for a minute. Top with some chopped scallion and enjoy gochujang jjigae while warm.

✔Helpful tips

  • Cut veggies into similar-sized chunks - To ensure they cook evenly and at the same rate. 
  • Lower the spice level - I recommend purchasing a mild gochujang instead of the regular ones. Or, reduce the amount added by half, adding more to taste towards the end of cooking. 
  • Season to taste - Give gochujang soup a taste before serving, adding salt, soy sauce, or fish sauce to taste if needed. 
  • Adjust the amount of water added - This soup is on the thicker side. However, if your soup is reduced too much, or if you prefer a thinner soup, add more water until desired consistency is achieved.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

🥦Variations and add-ins

Veggies - Gochujang jjigae works great with almost any veggies! I sometimes add carrots, tomatoes, napa cabbage, radish, or bok choy to mine. 

Add protein - Silken tofu, sliced pork belly, or beef slices are commonly added. However, you could also crack an egg or add pan-fried tofu/sliced fish cakes. 

Making noodle soup - Add cooked or fresh noodles to gochujang soup for a heartier meal. Korean rice cakes are another great option. However, double the amount of water and seasoning added to ensure there is sufficient broth. 

Dial up the heat - Add a generous pinch of gochugaru or regular red chili flakes.

Scooping out a spoonful of soup with a ladle from a white pot.

🍽How to serve

Gochujang soup is best served with freshly cooked rice. You could also serve it with noodle dishes like my vegan jjajangmyeon, kimchi fried rice or main dishes such as bulgogi or tofu bulgogi. 

I also love pairing my soup with banchan (side dishes), such as my tofu kimbap or Asian cucumber salad.

❄️Storing leftovers

Leftover gochujang soup can be refrigerated for 2-3 days in an airtight container. Reheat it in the microwave or in a pot, adding a splash of water if the mixture is too thick.

?Commonly asked questions

Is gochujang spicy?

Gochujang is spicy as it is made from Korean chili flakes. However, the exact spice level varies depending on the brand. 

If you are sensitive to spices, mild gochujang is recommended. You could also start with ½ the amount and adjust to taste.

What can I substitute gochujang paste with?

You can substitute gochujang paste with doenjang or miso. To make up for the heat, add a generous pinch of gochugaru, regular chili flakes, or sriracha to taste.

Is gochujang gluten-free?

Not all gochujang are gluten-free, as some brands might include wheat or barley in the fermentation process. Gluten-free versions are available in the market. Hence, checking the label and purchasing a certified gluten-free brand if you are intolerant is important.

Gochujang stew in a white pot topped with scallions with spoons , bowl of rice and chopped scallions beside.

🍽More quick vegan Asian dinners

  • Tofu fried rice in a white bowl with chopsticks.
    Chinese Vegan Egg Fried Rice (with tofu)
  • Orange tofu served with rice and broccoli on a plate with chopsticks beside.
    Crispy Vegan Orange Chicken (orange tofu)
  • A close-up shot of curry served in a white bowl with a spoon on the side.
    Creamy Vegan Thai Red Curry with Tofu
  • 2 bowls of cabbage soup with dish of sesame seeds, teacloth and a pot beside.
    Chinese Napa Cabbage Soup

If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉

📖 Recipe

Soup in a white pot with a ladle. There is a bowl of rice behind.

Korean Gochujang Soup (Gochujang jjigae)

Meesha
Spicy, comforting, and bursting with flavors, this Korean-inspired gochujang soup is a heartwarming recipe perfect for chilly evenings. It is simple to prepare and comes together in 30 minutes, making it a perfect weeknight meal.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course, Side Dish
Cuisine korean
Servings 4 servings
Calories 99 kcal

Ingredients
 
 

  • ½ medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cups water
  • 1 tablespoon gochujang paste
  • ½ tablespoon doenjang paste ( or miso paste)
  • 1 large russet potato diced (about 7 oz)
  • 1 medium zucchini diced (about 7 oz)
  • 1 container shimeji mushroom about 3.5 oz (or other mushrooms)
Prevent your screen from going dark

Instructions
 

  • Heat up a tablespoon of oil in a medium soup pot or Dutch oven. Once pot is heated, place in onion and cook for 3-4 minutes until translucent, stirring frequently.
    ½ medium yellow onion
  • Next, add in garlic and saute for another 1-2 minutes until fragrant.
    3 cloves garlic
  • Now, pour in water into the pot and bring it to a boil. Stir in gochujang and doenjang until they have fully dissolved.
    2 cups water, 1 tablespoon gochujang paste, ½ tablespoon doenjang paste
  • Add in potato cubes. Bring mixture to a boil once again, then lower heat to a gentle simmer. Cook for 3-4 minutes, or until potatoes are partially cook.
    1 large russet potato
  • After that, toss in zucchini and simmer for another 4-6 minutes, or until veggies have softened. You can test doneness of potato by poking it with a fork.
    1 medium zucchini
  • Lastly, stir in mushroom and cook for an additional 1-2 minutes. Give it a taste and add more gochujang or doenjang, if needed. Optionally, top it with some chopped scallions. Gochujang soup is ready to be served!
    1 container shimeji mushroom

Notes

Helpful tips
  • Lower the spice level - I recommend purchasing a mild gochujang instead of the regular ones. Or, reduce the amount added by half, adding more to taste towards the end of cooking. 
  • Season to taste - Give gochujang soup a taste before serving, adding salt, soy sauce, or fish sauce to taste if needed. 
  • Adjust the amount of water added - This soup is on the thicker side. However, if your soup is reduced too much, or if you prefer a thinner soup, add more water until desired consistency is achieved.
 
Storing leftover - Leftover gochujang soup can be refrigerated in an airtight container for 2-3 days.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 99kcalCarbohydrates: 22gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 96mgPotassium: 561mgFiber: 2gSugar: 3gVitamin A: 109IUVitamin C: 16mgCalcium: 33mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

More Vegan Gluten-free Recipes

  • A stack of tortillas on a plate lined with a white checkered teacloth.
    Red Lentil Tortilla Wraps
  • A bowl of tom kha on a plate served with a ceramic spoon with lime wedges and another bowl of curry beside.
    Vegan Tom Kha (with tofu)
  • A plate of tofu scramble served with a fork.
    Silken Tofu Scramble
  • A bowl of tteokbokki served with chopsticks with chopped green onion and sesame seeds beside.
    Vegan Tteokbokki (spicy rice cakes)

Comments

    5 from 7 votes (6 ratings without comment)

    Join the discussion ! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Karla says

    August 14, 2023 at 1:49 am

    5 stars
    This stew is awesome. I followed the recipe exactly (except used regular white sliced mushrooms) and ended up with a delicious meal that even pleased by picky 11 year old! I will be making this again and again! Thank you!

    Reply
    • Jim Mee Sha says

      August 14, 2023 at 9:11 am

      Am so glad that you and your family love it!

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

More about me →

❄️Vegan Mother's Day Recipes

  • A stack of crepes on a plate with strawberries, blueberries, and coffee beside.
    Eggless Crepes
  • Pouring maple syrup over a stack of pancakes with oats, milk, and bowls of blueberries in the background.
    Fluffy Protein Pancakes without Banana
  • 5 tacos arranged on a white oval plate.
    TVP Tacos
  • Seitan ribs on a wooden board with newspaper beneath topped with chopped cilantro.
    Meaty Vegan BBQ Ribs (seitan ribs)
  • A tray of sliced oat flour brownies arranged on a parchment paper.
    Healthy Oatmeal Brownies
  • A stack of french toast topped with sliced bananas and blueberries.
    Almond Milk French Toast

💚Reader's favorites

  • A plate of chickpea pasta with a fork, cilantro and chili flakes beside.
    Creamy Chickpea Pasta Sauce
  • 2 bowls of cabbage soup with dish of sesame seeds, teacloth and a pot beside.
    Chinese Napa Cabbage Soup
  • Dipping a piece of rice paper rolls in soy sauce.
    Crispy Air Fryer Rice Paper Rolls
  • A plate of noodles served with chopsticks with another bowl of noodles, tea, and chopped green onion beside.
    Stir-fry Noodles with Oyster Sauce
  • A plate of stir-fry vegetables on a wooden board with bowl of rice and chopsticks beside.
    Indian Stir-fry Vegetables
  • PB2 cookies on a white surface with bowl of sea salt, a spoonful of peanut butter and jar of PB2 beside.
    Rich Peanut Butter Powder Cookies (PB2 cookies)

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 My Plantiful Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.