Gochujang Jjim (Korean Fermented Soybean Paste Stew)

Gochujang Jjim is a traditional Korean stew made with fermented soybean paste, vegetables, and meat or seafood. This hearty and savory dish is often served during the winter months when the cold weather requires something warm and comforting.

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Ingredients

Meat/Seafood

• 500g beef short ribs
• 200g mussels, scrubbed and debearded

Vegetables

• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, sliced
• 2 ** cloves garlic**, minced
• 1 cup Korean chili flakes (gochugaru)

Fermented Soybean Paste

• 2 tablespoons gochujang
• 2 tablespoons soy sauce

Rice and Broth

• 2 cups Korean rice
• 4 cups beef broth

Additional Ingredients

• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil
• Salt to taste

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Gochujang Jjim Sauce (if applicable)

Mix the following:

• 2 tablespoons gochujang
• 1 tablespoon soy sauce

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Recipe Steps

1. Prepare the ingredients

Slice the carrots and celery into thin strips, slice the onion, and mince the garlic.

2. Cook the short ribs

In a large pot, heat 2 tablespoons of sesame oil over medium-high heat. Brown the short ribs on all sides until they are well-cooked and slightly charred. Remove from heat and set aside.

3. Sauté the aromatics

Reduce the heat to medium and add another tablespoon of sesame oil. Add the sliced onion, garlic, carrots, and celery, and cook until the vegetables are softened and lightly browned.

4. Add the gochujang and soy sauce

Add the gochujang and soy sauce mixture to the pot, stirring well to combine. Cook for an additional minute.

5. Add the mussels and broth

Add the mussels and beef broth to the pot, bringing everything to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the mussels are open and the meat is tender.

6. As

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Generated time: 2026-03-14 09:21:47