Gochujang Lentil and Pumpkin Jjigae is a delightful fusion of Korean culinary tradition and nutrient-rich ingredients. This stew combines the savory heat of gochujang, a fermented Korean chili paste, with tender lentils and sweet pumpkin, creating a harmonious balance of flavors. The dish’s bold, spicy profile is complemented by the earthiness of lentils and the subtle sweetness of pumpkin, making it a comforting choice for cold days. Popular for its robust taste and wholesome ingredients, people love this jjigae for its ability to warm both the body and soul. Packed with protein and fiber, it’s a nutritious option that satisfies hunger while introducing a unique twist to traditional Korean stews.
Gochujang Lentil and Pumpkin Jjigae
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Protein
8 Grams
Total Fat
1 Grams
Saturated Fat
12 Grams
Dietary Fiber
800 Mg
Sodium
4000 IU
Vitamin A
20 Mg
Vitamin C
Directions
Step 1
Chop the onion and garlic finely. Cut the pumpkin into small cubes.
Step 2
In a pot, heat sesame oil over medium heat. Add onion and garlic, sauté until translucent.
Step 3
Add gochujang to the pot and stir for about 2 minutes until fragrant.
Step 4
Add pumpkin cubes, lentils, and water. Bring to a boil, then reduce heat to a simmer.
Step 5
Simmer for 25 minutes until lentils are tender.
Step 6
Add soy sauce and salt to taste.
Step 7
Cut tofu into cubes, add to the stew, and simmer for another 5 minutes. Garnish with chopped green onion before serving.
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