Stews
Gochujang Stew
고추장찌개
South Korea
A stew seasoned primarily with gochujang (chili paste), with pork, tofu, and vegetables, offering a spicy-sweet depth.
Original eatfuls sticker artwork
What it is
A closer look at Gochujang Stew.
A stew seasoned primarily with gochujang (chili paste), with pork, tofu, and vegetables, offering a spicy-sweet depth.
What to look for
Know it when you find it.
A complex spicy-sweet flavor from the gochujang, tender ingredients, and a well-balanced broth that is not one-dimensional.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Gochujang Stew.
Names around the table
One food, more than one name.
Keep exploring
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Philippines
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Arequipa, Peru
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Cyprus
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Philippines
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Antigua and Barbuda
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Antigua and Barbuda
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.