Ryu Soo-young’s Spicy Pork Belly Gochujang Stew
Ryu Soo-young’s Spicy Pork Belly Gochujang Stew
Craving something hearty on a rainy day? Chef Ryu Soo-young’s Pork Belly Gochujang Stew Recipe!
A thick and rich broth perfect for pouring over rice! Introducing Chef Ryu Soo-young’s signature pork belly gochujang stew recipe. Even without a special broth, it delivers a deep, spicy flavor, making it ideal for rainy days or chilly weather. Make a satisfying meal that’s simple yet guaranteed to be delicious.
Main Ingredients- 150g Pork belly, cut into bite-sized pieces
- 1/2 Green onion, diagonally sliced
- 2 Potatoes, cut into bite-sized cubes
- 1/2 Onion, cut into bite-sized cubes
- 1/2 Zucchini, cut into bite-sized cubes
- 1/2 Block firm tofu, cut into bite-sized cubes
- 2 Korean green chili peppers, finely chopped
Cooking Instructions
Step 1
Prepare all your vegetables. Cut the pork belly into bite-sized pieces. Slice the green onion diagonally. Wash and peel the potatoes, then cut them into approximately 1.5cm cubes. Do the same for the onion, zucchini, and tofu. Finely chop the Korean green chili peppers.
Step 2
Heat a deep pot over medium heat. Add a swirl of cooking oil and place the sliced pork belly into the pot. Sprinkle a pinch of coarse salt over the pork belly and sauté until it’s golden brown and slightly crispy. Cook until the fat renders out and the meat is nicely browned.
Step 3
Once the pork belly is browned, reduce the heat to low. Add the minced ginger (or ginger powder), minced garlic, gochugaru, sugar, soy sauce, fish sauce, and salted shrimp to the pot. Stir-fry for 1-2 minutes, being careful not to burn, until fragrant. Stir-frying the seasonings enhances the depth of flavor.
Step 4
Add the gochujang and mix well with the other seasonings. Pour in 500ml of water. Add the cubed potatoes, onion, and tofu. Cover the pot with a lid and bring to a simmer over medium heat for about 10 minutes, or until the potatoes and onions are tender.
Step 5
After 10 minutes, add the cubed zucchini, sliced green onion, and chopped chili peppers. Increase the heat to medium-high, cover the pot again, and continue to simmer for another 10 minutes. This allows the vegetables to cook through and the stew to thicken slightly.
Step 6
Finally, add 1 tablespoon of vinegar to balance the flavors. The vinegar brightens the stew and adds a wonderful complexity! Bring it to a gentle boil, then turn off the heat. Be careful not to boil for too long after adding the vinegar, as it can make the stew too sour.
Step 7
Serve hot, spooned generously over a bowl of rice. This pork belly gochujang stew, by Ryu Soo-young, doesn’t require a separate broth but delivers a deeply flavorful and spicy experience thanks to the quality of the ingredients and the harmony of the seasonings. Give it a try!
