Spicy and Rich Gochujang Stew with Pork
Spicy and Rich Gochujang Stew with Pork
Hearty Gochujang Stew with Pork and Potatoes
Looking for a perfect dinner recommendation? This is a hearty and spicy Gochujang stew featuring tender pork and fluffy potatoes. We recommend using thick-cut pork neck for its rich flavor. The key to this dish is simmering it long enough for the pork fat to render and infuse the broth with its delicious essence. This satisfying, rice-stealing stew is perfect with a glass of soju!
Main Ingredients- 600g Pork Neck (cut into 2cm cubes)
- 3 Potatoes (peeled and cut into large chunks)
- 1/2 Onion (chopped into large pieces)
- 2 Cheongyang Peppers (chopped, for spice)
- 1/3 Red Chili Pepper (for color and aroma, chopped)
- 1 stalk Green Onion (cut into 10cm diagonal pieces)
- 2 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (or Mirin, to remove pork odor)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Cube Anchovy Stock (for umami)
- 2 Tbsp Fish Sauce (anchovy or regular, for saltiness and depth)
- 3.5 Cups Water
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Cube Anchovy Stock (for umami)
- 2 Tbsp Fish Sauce (anchovy or regular, for saltiness and depth)
- 3.5 Cups Water
Cooking Instructions
Step 1
First, cut the pork neck into bite-sized cubes, about 2cm on each side. Cutting them too small might cause them to break apart during cooking.
Step 2
Peel the potatoes and cut them into large chunks, similar in size to the pork pieces. Chop the onion into similarly large pieces.
Step 3
Finely chop the Cheongyang peppers for a spicy kick and the red chili pepper for color and aroma. Slice the green onion diagonally into 10cm lengths, setting it aside for the end.
Step 4
Prepare a pot for the stew. Add the cubed pork and 1 tablespoon of cooking wine (or Mirin) to the pot to tenderize the meat and remove any porky smell.
Step 5
Stir-fry the pork over medium heat until it turns opaque white. This process helps to seal in the juices and enhance the flavor.
Step 6
Once the pork is mostly cooked, add the chopped potatoes and onions to the pot. Stir them gently to coat with the pork fat and aromatics.
Step 7
Next, add 2 tablespoons of minced garlic and stir-fry for about 30 seconds until fragrant, infusing the stew with its pungent aroma.
Step 8
Add 2 tablespoons of Gochugaru (Korean chili flakes) and stir well to combine with the other ingredients. Toasted Gochugaru deepens the flavor and reduces bitterness.
Step 9
Finally, add 1 tablespoon of Gochujang (Korean chili paste), the star ingredient. Stir-fry for 1-2 minutes, ensuring all ingredients are well coated with the paste. Be careful not to burn the Gochujang.
Step 10
Pour in the liquid for the stew: 3.5 cups of water. Add 2 tablespoons of fish sauce to season and add a layer of umami.
Step 11
For an extra boost of flavor, add 1 cube of anchovy stock. This will add a wonderful depth of savory taste to the broth.
Step 12
Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 15-20 minutes, or until the potatoes are tender and the broth has slightly thickened. Taste and adjust seasoning if needed.
Step 13
In the last step, add the chopped Cheongyang peppers, red chili pepper, and green onions. Let it boil for another minute or two over high heat before turning off the stove. This keeps the vegetables fresh and vibrant. Your delicious Gochujang stew is now ready to serve!
