I’m excited to share this recipe I developed in partnership with Chung Jung One (청정원), favorite Korean food brand! I was introduced to their new Gochujang Sauce, ‘Gochujang Trio’ (Regular, Miso and Ketchup) and had to write up a recipe for this favorite camping style jjigae (stew) using the Gochujang Miso. It’s super easy to make and tasty! I think if you try them, you will thank me later. So you’re welcome!  CAMPING STYLE GOCHUJANG JJIGAE (STEW) – 캠핑 고추장찌개 – 2-3 Servings
Recipe developed in partnership with Chungjungone Gochujang Sauce

INGREDIENTS
½ can corned beef or 1 cup of lean pork
7 mini yukon gold potatoes – cut halves
1 med zucchini – sliced half then cut half moon shape
1 cup wild mushrooms
¼ onion
1 green onion
1 jalapeño – seeded
1½ to 2 cups water or stock

JJIGAE PASTE
2 tbsp gochujang miso – chungjungone brand
1 tbsp soy sauce
1 tsp sesame oil
½ tsp minced garlic
1 tsp gochugaru (Korean chili pepper powder)
½ tbsp fish sauce – optional

PREPARATION
Cut potato, zucchini, onion is chunky size pieces. / Wipe mushrooms with wet paper towel and shred them by hand.  / Dice green onion, jalapeno in small pieces. / Prepare jjigae paste in a small bowl according to above.

COOKING INSTRUCTION
1. In medium size pot, add jjigae paste over heat. Once the paste is all mixed and heated, add water and boil it for few minutes before adding the corned beef. NOTE: If you are using pork neck instead of canned corned beef, add pork first before adding water so flavors will penetrate into the meat. 2. Add potatoes first and let it cook for few minutes (close lid) then add zucchini and onions.  3. Add mushrooms and boil it for about 15-20 mins. Jjigae is pretty much done when potatoes are thoroughly cooked. 4. Top it with jalapeño and green onion and boil it for another few minutes before taking it off heat. Serve it with rice.

Find more info about Gochujang Sauce HERE and purchase on Amazon HERE!