Korean Gochujang Soup with Seafood

Soup Recipes

I’m sure you’re thinking, “What the hell is gochujang (pronounced go-choo-jong)?!”

According to Wikipedia, “Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform.”

Gochujang is a Korean fermented red pepper paste that adds a distinctive sweet and spicy flavor to dishes as showcased by this simple soup recipe.

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Fermented spicy goodness?  Ummm…SIGN. ME. UP!!

Basically, gochujang is a sweet and spicy red pepper paste that can easily be dissolved and mixed into things like soups and stir fries.  It gives things dishes an instant Korean flair.

How to Make a Korean Gochujang Soup with Seafood 

My recipe uses a fish stock and veggies but you could use a different stock base or even just water as a base.  The gochujang is so intense that it will quickly infuse the water with a sweet and spicy flavor.

As always, adapt this recipe however you see fit.  Don’t like seafood? Use beef stock and beef instead. Sub soy sauce for fish sauce.  Chicken and chicken stock is fine as well.  Use whatever veggies you want.  You could even add in some rice noodles or rice.  Have fun and experiment!

korean gochujang soup with seafood recipe

Korean Gochujang Soup with Seafood Recipe

Gochujang is a sweet and spicy red pepper paste that can easily be dissolved and mixed into things like soups, giving dishes an instant Korean flair.  This recipe is a perfect example. 

Course Main Course, Soup
Cuisine Korean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Craig Fear

Ingredients

  • 1 pound meaty white fish such as haddock, cod, grouper, pollock or halibut
  • ½ pound shrimp, peeled
  • 1 teaspoon sesame oil
  • 1-2 teaspoons Korean chili powder
  • 1-2 teaspoons Gochujang
  • 2-3 cloves garlic, chopped
  • 1 bok choy, chopped
  • 10-15 shiitake mushrooms or mushrooms of choice
  • 2 quarts fish broth or water
  • 2-3 teaspoons fish sauce

Instructions

  1. Cut white fish into cubes and mix thoroughly with chili powder, 1 tsp gochujang, garlic and sesame oil.  Let stand for about 20-30 minutes.
  2. Bring stock or water to a boil and add fish sauce and vegetables and simmer for 5 – 10 minutes.
  3. Add the shrimp and fish and simmer for a few minutes until cooked through.  Taste and add more gochujang paste or fish sauce if additional spice and flavoring is desired.
  4. Add bok choy greens or other greens in the last minute of simmering.

 

Where to Find Gochujang

As you can see this recipe is REALLY easy.  Of course the key ingredient is the gochujang paste which you might not be able to find in your area.  In that case, here’s a few good quality gochujang products I found on Amazon (aff. links) that you can compare:

Premium Red Chili Paste, Gochujang with 100% Korean Ingredients By Chung-jung-one

Gochujang is a Korean fermented red pepper paste that adds a distinctive sweet and spicy flavor to dishes as showcased by this simple soup recipe.

Jansal Valley Korean Clay Pot Aged Chili Paste (though this one doesn’t specifically say “gochujang,” the ingredients are the same).

Gochujang is a Korean fermented red pepper paste that adds a distinctive sweet and spicy flavor to dishes as showcased by this simple soup recipe.

Annie Chun’s Go Chu Jang Korean Sweet and Spicy Sauce

Gochujang is a Korean fermented red pepper paste that adds a distinctive sweet and spicy flavor to dishes as showcased by this simple soup recipe.

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Gochujang is a Korean fermented red pepper paste that adds a distinctive sweet and spicy flavor to dishes as showcased by this simple soup recipe.

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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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