Gochujang Jjigae with Chicken for Two
A spicy and savory Korean gochujang stew made with tender chicken thighs, tofu, potato, and zucchini. This small-batch jjigae is ready in under 30 minutes and makes a cozy, satisfying meal for two.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Korean
- Diet: Dairy-Free
Ingredients
Scale
- 2 teaspoons neutral oil
- 4 ounces boneless, skinless chicken thigh (about 1 small thigh), cut into small pieces
- 1/4 onion, diced
- 1 tablespoon gochujang
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon gochugaru
- 1 1/4 cups water
- 1/2 medium russet potato (about 1 cup diced)
- 2 teaspoons minced garlic
- 1 small zucchini (about 1/2 cup diced)
- 1/4–1/3 block firm or extra-firm tofu (about 1 cup diced)
- Black pepper, to taste
- 1 green onion, sliced
Instructions
- Cook the chicken and onion. Heat the oil in a small pot over medium heat. Add the chicken and onion and cook until the onion begins to soften and the chicken is lightly cooked on the outside.
- Add the seasonings. Add the gochujang, soy sauce, and oyster sauce. Stir until well combined and the chicken and onion are evenly coated.
- Bloom the gochugaru. Have the 1¼ cups water measured and ready next to the stove. Add the gochugaru and cook for 15–30 seconds, stirring constantly. Immediately pour in the water to prevent the gochugaru from burning.
- Cook the potato. Add the potato and garlic. Increase the heat to medium-high to high and bring to a boil. Cook for 5–6 minutes, until the potato can be pierced with a paring knife but is not completely tender.
- Add the zucchini and tofu. Add the zucchini, tofu, and black pepper. Stir and continue cooking until the zucchini is cooked through and the potato is completely tender.
- Finish. Taste and adjust the seasoning if needed. Top with sliced green onion and serve hot.
Notes
- Pot size: I use a small Korean clay pot for this recipe. A small saucepan works well too. Avoid using a large or wide pot, which can cause too much liquid to evaporate as the jjigae cooks.
- Adjusting the spice level: For a milder stew, reduce the gochugaru. For more heat, add sliced jalapeño or serrano pepper along with the zucchini.
- Adjusting the seasoning: If the finished stew needs more salt, add soy sauce 1 teaspoon at a time, tasting after each addition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Make ahead & reheating: The jjigae will thicken as it sits because the potato and tofu absorb some of the broth. Refrigerate in an airtight container for up to 3–4 days. When reheating, add a splash of water as needed to loosen the broth, then heat on the stovetop until hot.
Find it online: https://www.myeclecticbites.com/gochujang-jjigae/