Gochujang Korean soup is a spicy, savory Korean-style stew made with gochujang, tofu, vegetables, and broth. This meatless version brings potatoes, zucchini, and mushrooms together in a rich, warming bowl; home cooks make many versions, adjusting the vegetables, broth, and heat to taste.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil
- 1 medium yellow onion, about 5 ounces (150 g), cut into bite-size pieces
- 3 garlic cloves, about 1 tablespoon minced (9 g)
- 1 teaspoon finely grated fresh ginger (2 g)
- 3 tablespoons gochujang (54 g), preferably Korean red pepper paste
- 1 teaspoon gochugaru (2 g), optional, for extra heat and a deeper red color
- 1 teaspoon doenjang (6 g), optional, for a more savory, fermented flavor
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon granulated sugar (4 g)
- 5 cups Korean anchovy-kelp stock or low-sodium vegetable broth (1.2 L)
- 1 medium Yukon Gold or yellow potato, about 8 ounces (225 g), peeled if desired and cut into ½-inch (1.25 cm) cubes
- 1 medium zucchini, about 8 ounces (225 g), cut into half-moons about ½ inch (1.25 cm) thick
- 5 ounces mixed oyster, shiitake, or cremini mushrooms (140 g), sliced or torn into bite-size pieces
- 1 package firm tofu, 14 ounces (400 g), drained and cut into 1-inch (2.5 cm) cubes
- ½ teaspoon fine salt (3 g), plus more to taste; use less if your broth or gochujang is salty
- ¼ teaspoon ground black pepper (0.5 g)
- 1 teaspoon toasted sesame oil (5 ml)
- 2 scallions, about 2 ounces (55 g), thinly sliced
- 1 teaspoon toasted sesame seeds (3 g), for serving, optional
Instructions
- Prepare the ingredients. Cut the onion, potato, zucchini, mushrooms, and tofu as listed, keeping the potato cubes close to ½ inch so they cook at the same pace. Mince the garlic, grate the ginger, and slice the scallions. The tofu can drain while you prepare the vegetables; there is no need to press it completely dry.
- Soften the onion. Heat the neutral oil in a heavy medium pot or Dutch oven over medium heat. Add the onion and cook for about 4 minutes, stirring now and then, until it starts to soften and turn translucent at the edges. Avoid browning it heavily, which can make the finished broth taste sweeter and less clean.
- Cook the aromatics and paste. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Add the gochujang, optional gochugaru and doenjang, soy sauce, and sugar. Stir for 45 to 60 seconds to coat the onion and loosen the paste. Keep the heat moderate; thick pepper paste can scorch if left against a very hot pot.
- Add broth and potato. Pour in the stock or broth gradually, scraping the bottom of the pot with a wooden spoon to dissolve any paste. Add the potato and bring the liquid to a gentle boil. Reduce the heat to maintain a steady simmer, partially cover, and cook for 10 minutes. The potato should be starting to soften when pierced, but it need not be fully tender yet.
- Simmer the vegetables and tofu. Add the zucchini, mushrooms, tofu, salt, and black pepper. Return the soup to a gentle simmer and cook uncovered for 8 minutes. Stir carefully once or twice, moving the spoon around the tofu rather than breaking the cubes. Check a potato cube with a fork; it should be tender but still hold its shape, and the zucchini should be cooked without collapsing.
- Season and finish. Turn off the heat and stir in the sesame oil. Taste the broth before adding more salt, since gochujang, doenjang, and stock vary in saltiness. For more heat, stir in a little extra gochugaru; for a milder bowl, add a splash of water or broth. Scatter the scallions and sesame seeds over the pot and serve hot.
Tips
- Choose a stock that suits your table. Korean anchovy-kelp stock gives the soup a familiar savory depth. It may be sold ready-made or made from dried anchovies and kelp. If those ingredients are hard to find, low-sodium vegetable broth is a useful substitute and keeps the recipe vegetarian; it makes the broth a little less briny and oceanic. Chicken broth also works, though it changes the dish’s character.
- Adjust the heat in small steps. Gochujang brands vary in sweetness, salt, and chili intensity, and gochugaru adds a separate layer of heat. Start with the listed amounts, then taste near the end. Add gochugaru a pinch at a time rather than adding more gochujang for heat, since extra paste also adds salt and sweetness.
- Keep the vegetables evenly cut. Small, similar potato cubes become tender in the stated simmer time. Larger pieces may need several extra minutes before you add the zucchini and tofu. If the zucchini goes in too early, it can become very soft while the potato finishes cooking.
- Use substitutions thoughtfully. If you cannot find doenjang, omit it or use 1 teaspoon (6 g) white or yellow miso; miso is generally sweeter and less robust, so the soup will taste a little different. Do not replace gochujang with plain chili flakes alone: the paste contributes fermented depth and sweetness as well as heat.
Serving Suggestions
Serve the soup hot in individual bowls with steamed short-grain rice, which balances the spicy broth and makes the meal more filling. Put extra rice on the table so diners can add a spoonful to the soup or alternate bites. A small plate of kimchi, pickled radish, or seasoned spinach adds a crisp, tangy contrast; these sides are optional because the soup already contains several vegetables.
For a simple meal, ladle broth, tofu, and vegetables into each bowl rather than serving only liquid. The potato makes the soup hearty, while mushrooms contribute a pleasantly chewy texture. Set out sliced scallions, sesame seeds, and a small dish of gochugaru so people can finish their own bowls. If serving several people, keep the pot at a gentle simmer until everyone is ready, but avoid prolonged boiling, which can break up the tofu and soften the zucchini too much.
Variations
Add pork: For a meat version, brown about 8 ounces (225 g) of thinly sliced pork belly or pork shoulder in the pot before cooking the onion, then continue with the recipe. If using ground pork instead, cook it fully while browning and check that it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. The pork makes the broth richer, so taste before adding the full amount of salt.
Make it more substantial: Add a handful of sliced Korean rice cakes or cooked noodles near the end. Rice cakes need enough simmering time to become tender, so follow the package directions and add more broth if they absorb too much liquid. Cooked noodles are best prepared separately and placed in serving bowls before the hot soup is ladled over them.
Use other vegetables: Napa cabbage, daikon, or green beans can replace some of the zucchini or mushrooms. Add firm vegetables such as daikon with the potato so they have enough time to soften; stir in quick-cooking greens during the final few minutes. Different vegetables change the texture and may release more water, so taste and adjust seasoning at the end.
Make it vegan or gluten-free: The tofu version is vegan when made with vegetable broth and a gochujang, doenjang, and soy sauce that meet your dietary needs. Some fermented pastes and soy sauces contain wheat, so check their ingredient labels; tamari can replace soy sauce when appropriate, but it does not make a wheat-containing gochujang gluten-free. If you need the dish to be strictly gluten-free, confirm every paste and broth ingredient.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered container. The soup keeps for 3 to 4 days in the refrigerator. The potatoes and zucchini will soften as they sit, and tofu may take on more of the broth’s flavor, but the soup remains suitable for reheating when handled and stored properly.
Reheat only the amount you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl. Stir once or twice so the center heats evenly, and reheat leftovers to 165°F (74°C), the USDA FSIS recommended temperature. If the broth has thickened, add a little water or broth before heating. Avoid repeatedly cooling and reheating the entire pot, since that makes even heating harder and can further break up the vegetables.
For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Leave a little room at the top for expansion and thaw overnight in the refrigerator before reheating. The texture of zucchini and tofu can become softer after freezing, so if you know you will freeze a portion, you can leave the zucchini slightly firmer when first cooking it.
Frequently Asked Questions
Is gochujang Korean soup very spicy?
The heat depends on the gochujang and gochugaru you use, so the recipe is adjustable. For a milder pot, leave out the gochugaru and begin with 2 tablespoons (36 g) gochujang, then taste before adding more. A little extra broth can soften the heat, although it also dilutes the seasoning.
What is the difference between gochujang soup and gochujang jjigae?
Jjigae is a Korean stew, often served hot and relatively concentrated with rice, while guk and tang commonly refer to other styles of Korean soup. The names and textures vary across dishes and households. This recipe is a broth-rich, vegetable-forward jjigae-style stew rather than a claim to one definitive version.
Can I make this soup without tofu?
Yes. Omit the tofu and add more mushrooms or vegetables, or include cooked rice cakes for a chewier bowl. Since tofu adds both substance and a mild flavor, you may want to add an extra ½ cup (120 ml) broth and adjust the salt after simmering.
Can I use regular broth instead of anchovy-kelp stock?
Yes. Low-sodium vegetable broth is the most straightforward substitute, while chicken broth also works if the soup does not need to be vegetarian. Regular broth can be saltier than homemade stock, so start with less added salt and season after the vegetables are cooked.
Can I prepare the soup ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors meld as it rests, but the vegetables will soften somewhat. Reheat the portion you need to 165°F (74°C), and add a splash of broth if it has thickened.
What can I use if I cannot find gochujang?
There is no exact substitute because gochujang is a fermented chili paste with its own sweet, savory character. In a pinch, a mixture of miso and a small amount of chili paste can provide some body and heat, but the result will taste different. Add the mixture gradually and season carefully rather than assuming it behaves like gochujang.
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