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Gochujang Jjigae

Prep time: 5 minutes (+20/30 minutes of soaking)

Cook time: 15 minutes

Total time: 20 minutes

Serves: 4


-5 mini potatoes-cut halves

-1 medium zucchini- sliced

-1 cup dried shiitake mushrooms

-1 cup mushroom water

-1/4 onion

-1 scallion- for garnish

For Jjigae:

-1/2-2 cups water or anchovy stock

*for anchovy stock: 2 cups water + 1 tbsp anchovy stock granules or boil 8 anchovies into the pot, remove the anchovies and use the stock

-2 tbsp gochujang

-1 tbsp soy sauce or korean soy sauce for soup

-1 tsp sesame oil

-1/2 tsp minced garlic

-1 tsp gochugaru


  1. Soak dried shiitake mushrooms in a bowl of cold water for 20-30 minutes or until soft, remove the mushroom and save the water. Cut away the stem from each shiitake mushroom, then thinly slice the cap. Cut your potatoes into chunks and slice your zucchini, you can do half moon shape or slices. Cut your onions.

  2. Boil together the ingredients for your jjigae, making sure the gochujang gets fully dissolved. Add the shiitake, mushroom water, anchovy stock, potatoes and onion. Reduce heat to a simmer, cover the pot and cook for 10 minutes.

  3. Add zucchini, cover the pot again, and continue cooking until the soup boils. Cook until the zucchini slices and potatoes are soft. Make sure to taste the stew as you go. Once the zucchini and potatoes are cooked, remove the stew from the fire and serve, garnish with the scallions. In BV, Jin and Yoongi served the jjigae with white rice and pork belly which were simply pan seared.

Note: for vegans, you can substitute anchovy stock with just water.

For muslim army's: you can substitute gochujang and gochugaru with alternatives such as sriracha, garlic chili sauce, or a thai chili paste and a red pepper powder.

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