Ryu Soo-young’s Ultimate Gochujang Stew Recipe
Delicious & Efficient: Ryu Soo-young’s TOP 3 Gochujang Stew for Using Up Gochujang
Were you looking for a delicious way to use up that store-bought, perfectly priced ‘chal’ gochujang? After considering options like Dakbokkeumtang (spicy braised chicken), Tteokbokki (spicy rice cakes), or Jangtteok (savory pancakes), I discovered Chef Ryu Soo-young’s Gochujang Stew, and it was an absolute revelation! It’s so incredibly delicious, I truly believe everyone should experience it. This recipe is easily among Ryu Soo-young’s top 3 from ‘Pi-eun-tung’ (the show), and I’m confident you’ll agree!
Main Ingredients
- 300g Pork Belly, cut into bite-sized pieces
- 1 Tbsp Minced Ginger
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Leek, cut diagonally into large pieces
- 3 Cheongyang Peppers (deseeded and roughly chopped)
- 1 Onion, diced
- 2 Potatoes, diced
- 1/2 Zucchini, diced
- 1 block Firm Tofu, diced
Seasoning Ingredients
- 2 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (e.g., anchovy or tuna)
- 1 Tbsp Saeujeot (fermented salted shrimp), finely minced
- 4 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Vinegar
- 2 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (e.g., anchovy or tuna)
- 1 Tbsp Saeujeot (fermented salted shrimp), finely minced
- 4 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
Start with 300g of pork belly. While other cuts like pork shoulder work, pork belly adds a richer flavor due to its fat, creating a more delicious stew. Cut the pork belly into bite-sized pieces for easy eating.
Step 2
Lightly oil a heated pot over medium heat. Add the pork belly and a pinch of salt, then sauté until golden brown. Salting the pork at this stage helps to lock in its juices and adds initial seasoning.
Step 3
Once the pork belly is partially cooked, add 1 tablespoon each of minced ginger and minced garlic. Stir-fry until fragrant. This step is crucial for infusing the oil with aromatics and eliminating any porky smell, creating a flavorful base.
Step 4
While the pork is cooking, prepare the vegetables. Dice the onion, potatoes, zucchini, and tofu into roughly equal, bite-sized pieces. Slice the leek diagonally into large chunks. For the Cheongyang peppers, it’s easier to deseed them by placing them in a bowl and shaking them; then, roughly chop them.
Step 5
The secret to a fantastic gochujang stew is the quality of your gochujang! Using a ‘chal’ (sticky, high-quality) gochujang will result in a smoother texture and a more profound flavor. It makes a significant difference!
Step 6
Here’s a handy tip for preparing the Cheongyang peppers: instead of chopping them directly, put them in a small bowl and shake vigorously. This will easily dislodge the seeds, making them less intensely spicy if desired, and allowing for a cleaner chop.
Step 7
Add 2 tablespoons of gochugaru (Korean chili flakes) to the pot with the pork and aromatics. Stir and cook over low heat for about 1 minute, being careful not to burn it. Toasting the gochugaru in oil releases its vibrant color and deepens its flavor without the raw, bitter taste.
Step 8
Toss in the sliced leeks and chopped Cheongyang peppers. Sauté briefly to meld their flavors with the chili flakes and pork base.
Step 9
Now, add the seasoning ingredients: 2 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of finely minced saeujeot. Stir-fry for another minute. This step helps to ‘cook off’ any strong aroma from the fish sauce and enhance the umami.
Step 10
Add the 4 tablespoons of gochujang. Continue to stir and cook over low heat for about 1 minute, ensuring it doesn’t stick to the bottom. Cooking the gochujang this way mellows its raw edge and brings out its rich, complex flavor.
Step 11
Once the gochujang mixture looks like a thick, deep red paste (similar to stir-fried pork), pour in 1 liter of water. Increase the heat to high and bring the stew to a rolling boil, allowing the flavors to meld.
Step 12
Keep an eye on the stew to prevent it from boiling over! Using a sufficiently large pot is key. If it looks intensely bubbling and vibrant like ‘hellfire,’ you’re on the right track!
Step 13
Once boiling, add the diced potatoes, zucchini, onion, and tofu to the pot. The potatoes will release starch as they cook, contributing to a thicker, more satisfying broth.
Step 14
Cover the pot with a lid and let it simmer over medium heat for about 10 minutes. This allows the potatoes to cook through and the flavors to penetrate all the ingredients.
Step 15
After 10 minutes, remove the lid, add the diced zucchini (adding it later prevents it from becoming mushy), and continue to simmer for another 10 minutes over medium heat.
Step 16
Just before turning off the heat, stir in 1 tablespoon of vinegar. This is a crucial step! The vinegar cuts through the richness, balances the flavors, and adds a brightness that elevates the entire stew. Simmer for just a moment longer.
Step 17
And there you have it – Ryu Soo-young’s Gochujang Stew is ready! The pork belly is incredibly tender, and the broth is bursting with savory goodness. It tastes so rich and satisfying, like a special meal you’ve prepared just for yourself.
Step 18
Serve hot over a bowl of steamed white rice. Each spoonful is a delightful combination of rich, thick flavors, reminiscent of a hearty beef and tomato stew. It’s truly a comforting and deeply satisfying dish. Don’t miss out on this amazing recipe!
