Hearty Pork and Seafood Miso Stew
Hearty Pork and Seafood Miso Stew
The Ultimate Home-Cooked Meal! Delicious Miso Stew Made with Pork and a Seafood Mix
A rich miso stew combining savory pork and refreshing seafood broth. Create a delightful homemade meal that’s perfect for any occasion.
Stew Ingredients- Pork for stew 100g (pork hind leg recommended)
- Potato 1/2 (cubed)
- Zucchini 1/3 (sliced into half-moons)
- Onion 1/2 (sliced)
- Green onion 1/4 (bias sliced)
- Korean green chili pepper 1 (chopped)
- Firm tofu 1 block (cubed)
- Minced garlic 1/2 Tbsp
- Miso paste 1.5 Tbsp
- Gochujang (Korean chili paste) 1/3 Tbsp
- Seafood mix 1 Tbsp (dried mussels, kelp, anchovies, ground, is great too)
- Natural seasoning 1 Tbsp (made from ground dried shrimp)
- Herb salt, a pinch
- Cooking oil, a little
- Red pepper flakes, a little (to taste)
Cooking Instructions
Step 1
To build a deep flavor base for your miso stew, heat a pot over medium-high heat, add a little cooking oil, and sauté the pork for stew (pork hind leg is recommended for its rich flavor) until lightly browned. Sprinkle with herb salt. This first step is key to developing the pork’s savory notes!
Step 2
Once the pork is cooked through, pour in 500ml of water and bring to a boil. Add 1 Tbsp of the seafood mix. For an even deeper and more refreshing broth, you can use a blend of ground dried mussels, kelp, and anchovies.
Step 3
As the broth begins to simmer, add 1 Tbsp of natural seasoning to enhance the umami. Using ground dried shrimp will significantly elevate the soup’s flavor.
Step 4
While the broth is simmering, prepare the vegetables for the stew. Peel the potato and cut it into 1.5cm cubes. Slice the zucchini into half-moons and slice the onion.
Step 5
Drain the firm tofu well by placing it in a sieve. Then, cut it into 2cm cubes. This tofu will add a creamy texture and rich flavor to the stew.
Step 6
Once the broth has developed a rich flavor, add 1.5 Tbsp of miso paste. Use a ladle to stir and dissolve the miso completely, ensuring no clumps remain. A tip is to rub the miso against the side of the pot to help it dissolve smoothly.
Step 7
After dissolving the miso, add 1/3 Tbsp of gochujang (Korean chili paste) for a touch of spice and depth. Stir well to combine. It’s important that the miso and gochujang blend harmoniously.
Step 8
When the broth with miso and gochujang starts to boil vigorously again, add all the prepared vegetables: potatoes, zucchini, and onions. Let them cook in the broth to absorb the flavors.
Step 9
Once the vegetables are partially tender, add 1/2 Tbsp of minced garlic. The pungent aroma of garlic will further deepen the complexity of the miso stew.
Step 10
When the stew has thickened slightly and the vegetables are tender, add a pinch of red pepper flakes to your preference. If you enjoy a spicier kick, feel free to add a little more.
Step 11
Finally, add the cubed tofu and simmer for another few minutes until heated through. Be gentle when stirring to prevent the tofu from breaking apart.
Step 12
To keep your delicious miso stew warm for longer, transfer it to an earthenware pot (ttukbaegi) or a nice ceramic bowl before serving. Enjoy a comforting and hearty homemade meal, complete with steaming hot miso stew!
