Hearty and Spicy Pork Belly Gochujang Stew
Hearty and Spicy Pork Belly Gochujang Stew
A Flavorful Gochujang Stew Made with Thinly Sliced Pork Belly
Turn leftover thinly sliced pork belly into a delicious meal! This spicy and satisfying Gochujang stew is a perfect rice companion. The chewy pork belly and crisp vegetables create an unforgettable taste experience.
Main Ingredients- Thinly sliced pork belly, about 200g
- 2 potatoes
- 1/2 zucchini
- 1/2 onion
- A handful of oyster mushrooms
- 1 green chili pepper
- 1 red chili pepper
- 1 stalk of green onion
- 1/2 block of firm tofu
For Sautéing- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp minced garlic
Seasoning- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- A pinch of herb salt
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp minced garlic
Seasoning- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- A pinch of herb salt
Cooking Instructions
Step 1
First, prepare all the vegetables for the stew. Dice the potatoes and zucchini into large chunks, and slice the onion in half. For the oyster mushrooms, remove the tough base and gently tear them into bite-sized pieces. Slice the green and red chili peppers diagonally, and chop the green onion into long pieces. Cut the tofu into cubes.
Step 2
Take the leftover thinly sliced pork belly and, if needed, cut it into manageable 3-4cm pieces. Approximately 200g is a good amount.
Step 3
Heat 1 tablespoon of perilla oil in a deep pot over medium-low heat. Add 1 tablespoon of minced garlic and sauté until fragrant, being careful not to burn it, to create a garlic-infused oil. Then, add the thinly sliced pork belly. Lightly sprinkle with herb salt and stir-fry until the pork belly is browned and cooked through. The rendered fat from the pork belly will add a rich flavor.
Step 4
Once the pork belly is nicely sautéed, add the diced potatoes and stir-fry them together. Sauté for another 2-3 minutes, allowing the potatoes to absorb some of the oil and slightly soften their surface. This step will make the stew even more delicious.
Step 5
Now, pour in enough water to generously cover the ingredients. Add water until the ingredients are about halfway submerged, and bring it to a boil.
Step 6
Dissolve 1.5 tablespoons of gochujang and 2 tablespoons of gochugaru into the water. Stir well to ensure there are no clumps, then let it simmer over medium heat until the potatoes are tender when pierced with a fork. This should take about 10-15 minutes.
Step 7
As the stew comes to a rolling boil, skim off any foam or scum that rises to the surface with a spoon. This will result in a cleaner and more refreshing taste for the broth.
Step 8
When the potatoes are almost cooked, add the sliced zucchini, onion, oyster mushrooms, green chili pepper, and red chili pepper. Let them cook together in the stew. The vegetables will further enrich the broth’s flavor. Now is the time to adjust the seasoning. First, add 2 tablespoons of tuna extract, and then use salt to achieve your desired taste. You can also add a little soy sauce or fish sauce if you prefer.
Step 9
Once all the ingredients are cooked and the seasoning is right, finally add the cubed tofu and the long-cut green onions. Let it simmer for another moment. Stir gently to prevent the tofu from breaking apart. Simmer for just 1-2 more minutes, and your delicious thinly sliced pork belly Gochujang stew is ready! Enjoy it hot with a bowl of rice.
