Monsoon Korean Sausage Jjokkang Stew
Warm up on a rainy day with this spicy and comforting Korean-inspired stew featuring andouille sausage and jjokkang.
Ingredients
- ●1 pound, sliced andouille sausageKorean-style andouille sausage
- ●2 cups, sliced jjokkangKorean radish
- ●4 cups monsoon season vegetable brothlow-sodium broth
- ●2 tablespoons soy sauceKorean-style soy sauce
- ●2 tablespoons gochujangKorean chili paste
- ●1 tablespoon brown sugaroptional
- ●1/4 cup, chopped green onionsoptional
- ●2 tablespoons sesame oiloptional
- ●2 cloves, minced garlicoptional
- ●1-inch piece, grated gingeroptional
Instructions
- 1
Heat sesame oil in a large pot over medium-high heat.
- 2
Add sliced andouille sausage and cook until browned, about 5 minutes.
- 3
Add sliced jjokkang and cook for an additional 2-3 minutes.
- 4
Add vegetable broth, soy sauce, gochujang, brown sugar, garlic, and ginger (if using).
- 5
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes.
- 6
Season the stew with salt and pepper to taste.
- 7
Serve hot, garnished with chopped green onions (if desired).
- 8
Optional: Serve with steamed rice or noodles.
- 9
Adjust the level of spiciness to your liking by adding more gochujang or soy sauce.
- 10
This stew can be made ahead of time and refrigerated or frozen for later use.
- 11
Reheat the stew over low heat, adding more broth if needed to achieve the desired consistency.