Korean Gochujang Stew with Tofu, Mushrooms and Zucchini

Korean gochujang stew is a jjigae-style one-pot dish built around a savory, spicy broth, tender vegetables, and soft cubes of tofu. This version combines gochujang and doenjang with potato, mushrooms, and zucchini; serve it hot with rice for a comforting meal. Korean stews vary by household and region, so the vegetables and level of heat are easy to adapt.

Ingredients

2 tablespoons neutral oil (30 ml), such as canola or avocado oil
1 medium yellow onion, thinly sliced (about 5 ounces / 150 g)
3 garlic cloves, finely chopped (about 1 tablespoon / 9 g)
3 tablespoons gochujang (about 48 g), Korean fermented red chile paste
1 tablespoon doenjang (about 18 g), Korean fermented soybean paste
1 teaspoon gochugaru (about 2 g), Korean red pepper flakes; use less for a milder stew
4 cups low-sodium vegetable broth (950 ml), or anchovy-kelp stock
1 medium russet or Yukon Gold potato, cut into ½-inch cubes (about 9 ounces / 250 g)
8 ounces cremini or shiitake mushrooms, sliced (225 g)
1 medium zucchini, cut into half-moons about ½ inch thick (about 7 ounces / 200 g)
14 ounces firm or medium-firm tofu, drained and cut into 1-inch cubes (400 g)
1 tablespoon soy sauce (15 ml)
1 teaspoon granulated sugar (4 g)
¼ teaspoon fine salt (about 1.5 g), plus more to taste if needed
2 scallions, thinly sliced (about 1 ounce / 30 g)
1 teaspoon toasted sesame oil (5 ml)

Instructions

Prepare the vegetables and tofu. Slice the onion, chop the garlic, and cut the potato, mushrooms, and zucchini as listed. Drain the tofu and cut it into cubes. If the tofu is very wet, set it on a clean towel while you prepare the other ingredients; there is no need to press firm tofu until completely dry. Keep the potato pieces close to the same size so they cook at an even rate.
Soften the onion. Set a medium Dutch oven or heavy soup pot over medium heat and add the neutral oil. Once the oil is warm, add the onion and cook for 4 minutes, stirring now and then, until it is softened and translucent around the edges. Avoid browning it deeply; a gentle base lets the chile paste flavor the broth without tasting scorched.
Bloom the garlic and pastes. Add the garlic and stir for about 30 seconds, just until fragrant. Add the gochujang, doenjang, and gochugaru. Stir continuously for 1 minute, scraping the bottom of the pot so the pastes are coated in oil but do not stick. This brief cooking helps distribute their flavor through the broth. If the paste begins to catch, lower the heat rather than letting it burn.
Start the potato in the broth. Pour in the vegetable broth and add the potato, soy sauce, sugar, and salt. Stir well to loosen any paste from the bottom of the pot. Raise the heat until the broth reaches a gentle simmer, which usually takes about 3 minutes. Turn the heat down to maintain a steady simmer, cover the pot partially, and cook for 10 minutes. The potato should be starting to soften but should not yet be falling apart.
Add the mushrooms and zucchini. Stir in the mushrooms and zucchini, then simmer uncovered for 5 minutes. The mushrooms will release moisture and the zucchini will soften while keeping its shape. Give the stew a gentle stir once or twice; frequent vigorous stirring can break up the potato and tofu later.
Warm the tofu and finish. Carefully nestle the tofu cubes into the broth and simmer gently for 5 minutes, turning a few pieces with a spoon if needed so they warm through. Stir in the scallions and sesame oil and cook for 1 final minute. Taste the broth. Add a little more salt or soy sauce if it needs savoriness, or a splash of water if the chile flavor is more concentrated than you prefer. Serve while hot.

Tips

Choose the paste to control the flavor. Gochujang contributes chile heat, sweetness, and fermented depth, while doenjang adds a more savory, bean-forward note. Both are widely available at Korean and many other Asian grocery stores. If doenjang is hard to find, use an equal amount of white or yellow miso; it will make the stew less traditionally Korean in flavor and a little sweeter, so taste before adding extra salt.
Use the right stock substitute. Anchovy-kelp stock is a common savory base for Korean soups and stews, but low-sodium vegetable broth keeps this version meat-free and convenient. Water can work in a pinch, though the result will be less rounded. If using regular-sodium broth, leave out the measured salt at first and season only after the tofu has warmed through.
Keep the heat gentle once the paste is in. Gochujang can scorch if it sits against a hot, dry pot. Stir it with the oil for just a minute, then add broth and scrape the base thoroughly. After the stew comes to a simmer, avoid a hard boil; a gentle bubble helps keep the zucchini intact and the tofu from breaking apart.
Adjust spice in small steps. Gochujang brands differ in heat and sweetness. For a milder bowl, start with 2 tablespoons of gochujang and skip the gochugaru, then add more paste at the end if needed. For more heat, add gochugaru in ½-teaspoon increments. A bigger spoonful of sugar is not a reliable way to tame the heat because it can make the broth cloying.

Serving Suggestions

Serve the stew in warm bowls with steamed short-grain rice, which gives the chile-rich broth something mild to cling to. Put extra rice on the table if the stew is the main dish, and let each person spoon broth and vegetables over their own serving. A small dish of kimchi or quick cucumber pickles adds a crisp, tangy contrast; keep these sides separate rather than stirring them into the pot, since their salt and acidity can change the broth.

For a fuller spread, offer simple blanched greens, sliced raw cucumber, or roasted seaweed on the side. If you want a little more texture, sprinkle each bowl with toasted sesame seeds or extra sliced scallion just before serving. The stew is satisfying on its own, but rice and one fresh or crunchy side make the flavors feel more balanced.

Variations

Add other vegetables: Napa cabbage, Korean radish, carrots, or a handful of spinach can fit into this stew. Cut dense vegetables into small pieces and add them with the potato so they have enough time to soften. Add spinach near the end, when you add the tofu, because it wilts quickly. If you swap in vegetables with more water, such as extra zucchini, taste the broth before serving and adjust the seasoning.

Make it more substantial: Add ½ pound (225 g) thinly sliced pork shoulder or pork belly, browning it in the oil before cooking the onion. Because this changes the cooking and safety needs, cook pork to a USDA FSIS safe minimum internal temperature of 145°F (63°C) and let it rest for 3 minutes; check the thickest pieces with a food thermometer. For a seafood variation, add peeled raw shrimp near the end and cook until opaque and at least 145°F (63°C), checked with a thermometer. Keep raw meat or seafood separate from the vegetables and use clean utensils after handling it.

Change the heat or richness: For a gentler stew, use less gochujang and omit gochugaru. For a richer, more filling bowl, add a handful of glass noodles that have been soaked according to their package directions, or serve with an egg cooked separately. These additions change the texture and may need a little extra broth, so check the pot as they cook rather than letting it become too thick.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The stew keeps for 3 to 4 days in the refrigerator. The tofu and zucchini will soften as they sit, but the broth remains useful for spooning over rice. If you plan to freeze a portion, cool it promptly and freeze it in a freezer-safe container for up to 2 months for best quality. Thaw it overnight in the refrigerator; expect the tofu to become a little more porous and the vegetables softer after freezing.

Reheat only the portion you intend to eat. Warm it in a saucepan over medium-low heat, stirring gently and adding a splash of water or broth if it has thickened. Heat leftovers to 165°F (74°C), as recommended by USDA FSIS, checking the center with a food thermometer. You can also microwave a covered portion in short intervals, stirring carefully between intervals so it heats evenly. Do not leave the pot at room temperature for extended serving; refrigerate what remains within 2 hours.

Frequently Asked Questions

Is gochujang stew very spicy? It is usually savory and distinctly chile-flavored, but the heat depends on the gochujang and how much gochugaru you use. Start with 2 tablespoons of gochujang and omit the flakes if you are sensitive to heat. You can add more paste after simmering, but adding it gradually is easier than trying to correct a pot that is too spicy.

Can I make this stew without doenjang? Yes. Doenjang adds a deep, salty, fermented soybean flavor, but the stew will still work with gochujang alone. For a closer savory substitute, stir in 1 tablespoon (about 18 g) white or yellow miso. Miso is generally milder and sweeter, so the finished broth will taste different; check the salt before adding more.

Can I use soft tofu instead of firm tofu? Yes, though it will be more delicate. Cut soft tofu into larger pieces or spoon it into the broth in generous chunks, and avoid stirring once it has been added. Firm or medium-firm tofu is easier to handle and holds its shape better in a stew with vegetables.

What can I use instead of gochugaru? The flakes are optional, and you can leave them out if you do not have them. For some extra heat, use a small pinch of ordinary crushed red pepper flakes, but their flavor is sharper and less fruity than Korean gochugaru. Start with a pinch, taste the broth, and add more only if you want a hotter stew.

Why does my stew taste too salty or too thick? Broth, gochujang, doenjang, and soy sauce all contribute salt, and their levels vary by brand. Use low-sodium broth, hold back the measured salt, and season at the end. If the stew is too concentrated, stir in warm water or unsalted broth a little at a time; if it tastes flat rather than salty, a small extra spoonful of gochujang can restore depth without simply adding salt.

Can I prepare it ahead? You can chop the vegetables and drain the tofu a day ahead, storing them separately in covered containers in the refrigerator. The finished stew can also be cooked ahead and refrigerated for 3 to 4 days, though the zucchini will soften more each day. Reheat it gently to 165°F (74°C), adding broth or water if needed, and finish with fresh scallions for a brighter taste.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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