• 1/4-1/2 lb of pork or beef (cubed)(optional)
  • 1/2 cup Korean red pepper paste – gochujang
  • 4 cloves garlic (minced)
  • 1 small squash (chopped)
  • 1 block firm tofu (cubed)
  • 1 small onion (chopped)
  • mushrooms (chopped)
  • 1-2 red pepper(s) (sliced)
  • 2 green onions (sliced
  • light soy sauce (to taste)
  • Korean beef flavoring (optional)(to taste)


  1. Pour about 6 cups of water into a pot and bring to a boil.
  2. Add the meat and cook for 3-5 minutes. If the meat was not bled before being used, a brownish foam will start to form. Scoop out the foam using a ladle or spoon. Lower the heat to medium.
  3. Add the garlic, tofu, gochujang and onions. Let simmer for a few minutes.
  4. Add the mushrooms, squash, red peppers, and green onion.
  5. Use the soy sauce and beef flavoring to season to your liking. (TIP: You can use bone broth or beef broth from the beginning to avoid having to use beef flavoring, but it just tastes better)
  6. Enjoy with grilled pork belly, rice, and a shot of soju.
It always makes things much easier to prep everything before hitting the heat.
I like to add the water (or broth) on top of the ingredients so I know how much liquid I’m adding to the stew.
This is what it looks like towards the end of cooking.
Some grilled samgyupsal (pork belly) and US made West 32 Soju to accompany.