Korean Gochujang Soup (Gochujang jjigae)
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.
Servings: 4 servings
Calories: 99kcal
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)
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.
Nutrition
Calories: 99kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 96mg | Potassium: 561mg | Fiber: 2g | Sugar: 3g | Vitamin A: 109IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 1mg
