Spicy and Deep Flavored Pork Gochujang Stew
Spicy and Deep Flavored Pork Gochujang Stew
Baek Jong-won’s Pork Gochujang Stew: A Rich and Flavorful Stew with Plenty of Gochujang for a Deep, Spicy Kick!
Even as the weather warms up, stews remain a staple on many dining tables. Today, we’re making a gochujang stew using pork shoulder, following a slightly different method inspired by Chef Baek Jong-won. This adjusted cooking process results in a remarkably deep and satisfying broth that truly elevates the dish. Prepare to impress with this delicious pork gochujang stew!
Basic Stew Ingredients- Pork shoulder 300g (about 2 paper cups)
- 3 Shiitake mushrooms
- 1 handful King oyster mushrooms
- 1 handful Oyster mushrooms
- 1/2 Onion
- 1/2 Scallion (green onion)
- 1 Red chili pepper
- 1 Green chili pepper
- 1 Tbsp minced garlic
- 800ml Dried anchovy broth
Flavor-Enhancing Seasonings- 1 Tbsp salted shrimp
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 1/4 Tbsp rock salt
- 1 Tbsp salted shrimp
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 1/4 Tbsp rock salt
Cooking Instructions
Step 1
Let’s start by making the broth, which is key to the stew’s deep flavor. In a pot, combine 800ml of water with 1 broth pack. Bring to a boil over medium heat and simmer for about 15 minutes until the broth is well-infused. Once the broth has developed a good flavor, remove and discard the broth pack. This step lays a solid foundation for the stew’s taste.
Step 2
Prepare 300g of pork shoulder, our star ingredient. This is roughly equivalent to 2 paper cups. Pork shoulder is excellent for stews as it offers great flavor and texture.
Step 3
Now, let’s prepare the vegetables and mushrooms that will add various textures and flavors. Slice the 3 shiitake mushrooms, 1 handful of king oyster mushrooms, and 1 handful of oyster mushrooms into bite-sized pieces. Slice the 1/2 onion thinly and cut the 1/2 scallion diagonally. Slice the 1 red chili pepper and 1 green chili pepper diagonally for color and a touch of heat.
Step 4
Heat a lightly oiled pan over medium heat and add the prepared pork. Stir in 1 tablespoon of minced garlic. Stir-fry the pork and garlic together, ensuring they are evenly mixed and don’t burn. The garlic will help eliminate any porky odors and enhance the overall flavor.
Step 5
Once the pork is partially cooked, add 1 tablespoon of salted shrimp for an umami boost. Continue to stir-fry for another minute to allow the salted shrimp’s flavor to meld with the pork. This step significantly deepens the meat’s taste.
Step 6
Next, add 2 tablespoons of red pepper flakes (gochugaru) to bring in the stew’s spicy element. Stir-fry the gochugaru with the pork until well combined. This process removes any raw taste from the flakes and brings out a nutty aroma. Be careful not to burn them.
Step 7
Pour the prepared 800ml of dried anchovy broth into the pan with the sautéed pork. Bring the broth to a boil, then add all the prepared oyster mushrooms, shiitake mushrooms, and king oyster mushrooms. Adding the mushrooms first allows their natural sweetness and flavor to infuse into the broth, creating a richer and deeper taste. This is one of Chef Baek Jong-won’s signature tips!
Step 8
After the mushrooms have simmered for a bit and their flavors have melded with the broth, it’s time to dissolve 2 tablespoons of red pepper paste (gochujang). Stir the gochujang thoroughly into the broth until no lumps remain. Let it simmer for a short while longer to allow the rich flavor of the gochujang to fully develop in the stew.
Step 9
Finally, add all the prepared vegetables: onion, scallion, red chili pepper, and green chili pepper. Continue to simmer until the vegetables are tender but still retain a slight crispness. Cooking over high heat briefly will prevent them from becoming overly mushy and maintain a pleasant texture.
Step 10
It’s time to season the stew. Adjust the taste by adding 1/4 tablespoon of rock salt. You can also add a little more salted shrimp or soy sauce to taste, depending on your preference. It’s important to taste and adjust the seasoning carefully to avoid making it too salty.
Step 11
Your hearty and flavorful pork gochujang stew, brimming with pork, assorted mushrooms, and fresh vegetables, is now complete! By slightly altering the cooking process following Chef Baek Jong-won’s recipe, the broth’s depth and richness have been significantly enhanced. Enjoy this spicy and deeply satisfying pork gochujang stew as a perfect meal, perhaps even as a hangover cure!
