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Soup in a white pot with a ladle. There is a bowl of rice behind.
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5 from 5 votes

Korean Gochujang Soup (Gochujang Stew)

This spicy and flavorsome Korean gochujang soup features refreshing vegetables cooked in a savory and rich broth. This one-pot stew is ready in 30 minutes, making it a great weeknight meal! It is naturally vegan and gluten-free.
Course Main Course, Side Dish
Cuisine korean
Diet Gluten Free, Halal, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 99kcal
Author Meesha


  • 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 beech mushroom about 3.5 oz (or other mushrooms)


  • 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 beech mushroom


Oil-free - Use ¼ cup of broth or water to saute your aromatics instead of oil.
Helpful tips
  • If you have a low tolerance for spicy food, start with half the amount of gochujang. You can add more towards the end, if needed.
  • Be flexible with the amount of water added. If your gochujang soup is too spicy or salty for your liking, do add in a few splash of water to dilute the flavor.
Storing - Soup can be stored in the fridge for 2-3 days.


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