Gochujang Jjigae – A Spicy Vegan Stew
🍲 🌶️ 🥬 🥔 🍲
With Collards, Potatoes, and Tofu
Gochujang jjigae is a classic Korean stew, brimming with bold fermented flavors, tender vegetables, and usually some type of protein—meat, seafood, or tofu.
Traditionally, Korean stews rely on leafy greens like napa cabbage, radish greens, or spinach, but in this version, I’ve added collard greens. They aren’t commonly found in Korean cooking, yet their sturdy leaves and mild brassica flavor make them surprisingly compatible with the rich, spicy broth.
Collards soften beautifully during simmering while contributing a subtle sweetness that balances the depth of the gochujang and doenjang. They also hold their shape well, giving each spoonful a satisfying bite. Beyond flavor, collard greens are packed with vitamins K, A, and C, along with fiber, calcium, and antioxidants, making this stew not only comforting but nourishing as well.
Tender potatoes add body to the stew, while tofu soaks up the spicy, savory broth, creating a hearty, well-rounded dish. Finished with a drizzle of toasted sesame oil, a sprinkling of scallions, and a few grinds of black pepper, this gochujang jjigae is a vibrant, warming bowl that’s perfect served alongside steamed white rice. It’s a simple, vegan-friendly way to experience bold Korean flavors with an unexpected leafy green twist.
