Hearty Pork and Gochujang Stew (Spicy Korean Chili Paste Stew)
A Flavorful Gochujang Stew Packed with Pork
This Gochujang stew is bursting with the savory richness of pork! It’s a comforting and satisfying dish perfect for a hearty meal.
Stew Ingredients
- Pork shoulder or belly 300g (cut for stew)
- 1 Potato (medium-sized)
- 1 Onion (medium-sized)
- 1/2 Zucchini
- 1 King oyster mushroom
- 3 cloves Garlic, minced (or 1/2 Tbsp)
- 1/2 Green onion
- 1 Korean chili pepper (optional, adjust spiciness)
Seasonings and Broth
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Mirin (or cooking wine)
- Pinch of Salt (to taste)
- Pinch of Black pepper
- 1 Anchovy-broth cube (or 4 cups / 800ml water/stock)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Mirin (or cooking wine)
- Pinch of Salt (to taste)
- Pinch of Black pepper
- 1 Anchovy-broth cube (or 4 cups / 800ml water/stock)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the potatoes and onion, then dice them into approximately 1.5cm cubes. Slice the zucchini into similar sizes. Cut the king oyster mushroom lengthwise or into quarters. Thinly slice the green onion and Korean chili pepper. Mince the garlic.
Step 2
Heat 1 Tbsp of cooking oil in a large pot over medium-low heat. Add the minced garlic and the white parts of the green onion, and sauté until fragrant. This step infuses the oil with the aromatic flavors of garlic and green onion, making the stew more delicious.
Step 3
Once fragrant, add the pork and increase the heat to high. Stir-fry until the pork turns white on the outside. Adding a pinch of black pepper while stir-frying the pork helps to eliminate any gamey odor.
Step 4
When the pork is browned, add 1 Tbsp of mirin (or cooking wine) to further remove any unwanted smells and enhance the flavor, then stir-fry together.
Step 5
Next, add 1 Tbsp of guk-ganjang (soup soy sauce) and stir-fry with the pork. This will season the meat and deepen the overall flavor.
Step 6
Now, add 2 Tbsp of gochugaru (chili flakes) and reduce the heat to low. Stir-fry for about 1 minute, allowing the chili flakes to release their oil and color. This process brings out the vibrant color and flavor of the stew. Be careful not to burn the chili flakes.
Step 7
Afterward, add 3 Tbsp of gochujang (Korean chili paste) and stir-fry with the other ingredients.
Step 8
Stir-fry the gochujang over medium heat, making sure it doesn’t burn, for about 1-2 minutes until well combined with the pork. This step reduces any raw taste of the chili paste and enhances its savory notes.
Step 9
Pour in 4 cups (800ml) of water or 1 anchovy-broth cube with 4 cups of water. Bring to a boil over high heat. Using homemade anchovy-kelp stock instead of water will add an even richer umami flavor.
Step 10
Once boiling, add the diced potatoes and onions. Reduce the heat to medium and simmer for about 10 minutes, or until the potatoes are tender. If the stew becomes too thick, you can add a little more water.
Step 11
When the potatoes are almost cooked through, add the sliced zucchini, king oyster mushrooms, and the prepared green onion and Korean chili pepper.
Step 12
Finally, adjust the seasoning with 1 Tbsp of guk-ganjang (add more if needed), the anchovy-broth cube (or more stock), and a pinch of salt. You can also add more black pepper to your preference. Simmer for another 5 minutes until all ingredients are well-cooked.
Step 13
Your delicious Pork and Gochujang Stew is ready! Enjoy it with a hot bowl of rice.
