Spicy Pork and Potato Stew (Jjageuli)
Spicy Pork and Potato Stew (Jjageuli)
The Ultimate Rice-Compelling Dish! Easy Pork and Potato Jjageuli Recipe for a Quick, Delicious Meal
This Pork and Potato Jjageuli is perfect as a side dish for rice or a hearty accompaniment to drinks. It’s your go-to solution for those days when cooking feels like a chore, you have no side dishes, or you want a comforting meal with a drink. Stirring this savory stew into your rice is so satisfying that you won’t need any other side dishes. Enjoy this flavorful and filling stew!
Main Ingredients- Pork 100g (stewing cut or pork shoulder)
- Potato 1/2 medium
- Onion 1/4 medium
- Green chili pepper 1
- Red chili pepper 1
- Canned ham 50g (optional)
- Green onion (scallion) for garnish
Cooking Instructions
Step 1
First, marinate the pork (100g) by gently mixing it with minced garlic (0.5 Tbsp), soju (1 Tbsp), and a pinch of black pepper. This step helps tenderize the meat and remove any gamey odor. Finely chop the green and red chili peppers. Dice the potato and onion into bite-sized pieces. (Tip: Soaking the diced potatoes in water can help prevent them from becoming mushy when cooked.) If you have canned ham, you can dice and add it for extra flavor and texture. (Ham is optional).
Step 2
Prepare a ttukbaegi (earthenware pot) or a deep pot, suitable for simmering dishes. Add the marinated pork to the pot. Drizzle with sesame oil (0.5 Tbsp) and stir-fry over medium-high heat until the pork’s surface is lightly browned.
Step 3
Once the pork starts to change color and release its juices, add sugar (0.5 Tbsp) and stir-fry briefly. Sugar helps to tenderize the meat and enhance its umami. Reduce the heat to low, add gochugaru (1 Tbsp), and stir quickly to prevent burning. This step helps to create chili oil, adding depth of flavor to the stew.
Step 4
After developing the chili oil, pour in the rice water (200ml). Jjageuli is meant to be a thick stew, so you only need enough liquid to partially cover the ingredients. However, I prefer a more generous amount of broth, so I added enough to submerge the ingredients and will simmer it down to my desired consistency. (Tip: If you don’t have rice water, you can use anchovy-kelp broth or plain water.)
Step 5
Bring the stew to a simmer after adding the rice water, then stir in gochujang (1.5 Tbsp) until fully dissolved. Taste the broth and adjust the seasoning as needed. If the color seems too light, add another tablespoon of gochugaru for a richer hue and spicier kick.
Step 6
Now, add all the prepared ingredients. Start with the potatoes, which take the longest to cook, followed by the onion and ham. Once the stew returns to a simmer, add the soup soy sauce (1 Tbsp) and minced saeujeot (0.3 Tbsp) to season. (Tip: Saeujeot varies in saltiness, so add it gradually and taste as you go. Adjust with salt if needed.) I used a small amount of saeujeot because it can be quite salty.
Step 7
Finally, add the chopped green and red chili peppers, and green onions. Simmer for a few more minutes. Adding chili peppers enhances the stew’s spicy flavor and adds a fragrant aroma.
Step 8
Look at this bubbling, delicious Pork and Potato Jjageuli! I’ve used up leftover ingredients from the fridge to make this hearty dish. It’s packed with plenty of potatoes and pork!
Step 9
Your delicious Pork and Potato Jjageuli is ready! The addition of green chilies makes it perfectly spicy and deeply flavorful. It’s a dish that will have you reaching for bowl after bowl of rice.
Step 10
What a generous and appetizing jjageuli! Served over hot rice, mashing the potatoes and mixing in the flavorful broth creates an incredibly delicious meal. One bowl of rice will disappear in no time.
Step 11
Delicious mixed with rice, or wrapped in seaweed – Pork and Potato Jjageuli is a meal that requires no other side dishes! Enjoy a satisfying and flavorful meal with just this one dish. This hearty favorite is loved by everyone, so be sure to try making it!
