Hearty Gochujang Stew with Fresh Potatoes and Savory Pork Belly
Hearty Gochujang Stew with Fresh Potatoes and Savory Pork Belly
A Delicious Gochujang Stew Made with Fresh Spring Potatoes!
This recipe features a flavorful gochujang (Korean chili paste) stew, made with fluffy, in-season spring potatoes and rich pork belly. It’s the perfect comforting dish to enjoy with a bowl of rice.
Stew Ingredients- 3-4 medium-sized fresh potatoes
- 250g pork belly
- A handful of dried zucchini
- 2-3 dried shiitake mushrooms
- 1 small onion
- 2 Korean green chili peppers (cheongyang peppers)
- A handful of green onions
Seasoning Ingredients- 5-6 cups rice water (or plain water)
- 1.5 Tbsp gochujang (Korean chili paste, heaped)
- 1 tsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp soup soy sauce (guk-ganjang)
- A pinch of sugar (optional, to taste)
- 1-2 Tbsp rice wine (mirin or cheongju)
- A pinch of black pepper
- 5-6 cups rice water (or plain water)
- 1.5 Tbsp gochujang (Korean chili paste, heaped)
- 1 tsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp soup soy sauce (guk-ganjang)
- A pinch of sugar (optional, to taste)
- 1-2 Tbsp rice wine (mirin or cheongju)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare a generous amount of rice water. Pour the rice water into a pot, add the prepared pork belly, and bring to a boil over high heat. (You can use frozen pork belly, and any cut of pork like neck or shoulder will also work well.)
Step 2
Soak the dried zucchini and dried shiitake mushrooms in lukewarm water for about 10-15 minutes until softened. Rinse them clean afterward.
Step 3
Wash the fresh potatoes thoroughly and slice them thinly (about 0.7cm thick) into bite-sized pieces. Rinse the sliced potatoes once or twice in cold water to remove excess starch, then drain them. (This step helps prevent the potatoes from breaking apart too much during cooking and keeps the broth clear.)
Step 4
Slice the onion into strips, and thinly slice the Korean green chili peppers and green onions diagonally. (If you prefer more spice, you can increase the amount of green chili peppers or add red chili peppers.)
Step 5
Once the pork belly has cooked slightly and the broth has started to develop flavor, add 1.5 heaped tablespoons of gochujang to the pot. Stir well with a ladle to dissolve any clumps.
Step 6
Add 1 teaspoon of doenjang and stir it in. Doenjang adds a deeper, savory dimension to the gochujang, enhancing the overall flavor of the stew.
Step 7
Add the prepared fresh potatoes to the pot, ensuring they are submerged in the broth.
Step 8
Add the rehydrated dried zucchini and dried shiitake mushrooms.
Step 9
Now, add the gochugaru (1-2 Tbsp), minced garlic (1 Tbsp), soup soy sauce (2 Tbsp), rice wine (1-2 Tbsp), and a pinch of black pepper. You can add a little sugar to balance the flavors if desired. Bring everything to a rolling boil over high heat and cook until the potatoes are almost tender.
Step 10
When the potatoes are almost cooked, add the sliced onion, Korean green chili peppers, and green onions. Continue to simmer for another 3-4 minutes. (If you are using fresh zucchini, add it at this stage as it cooks quickly.)
Step 11
Taste and adjust the seasoning. Add more soup soy sauce or a little salt if needed. I personally enjoy a gochujang stew that is slightly savory and subtly sweet with a slightly thickened broth. Feel free to adjust the amount of seasonings and rice water to suit your preference and create your perfect, delicious gochujang stew!
