Spicy and Hearty Pork Gochujang Stew
Spicy and Hearty Pork Gochujang Stew
How to Make Pork Gochujang Stew with Plenty of Zucchini and Potatoes – A Delicious Jjigae Recipe
Tender, succulent stewing pork is simmered with an abundance of sweet zucchini and fluffy potatoes in a savory gochujang (Korean chili paste) broth. This hearty stew, when bubbling away, transforms into a main dish that can easily satisfy the whole family with a bowl of rice. Packed with seasonal summer vegetables, this stew is not only rich in flavor and nutrients, making it a star on any dining table, but it’s also a fantastic pairing for a drink. Let me guide you step-by-step on how to make this delicious pork gochujang stew.
Stew Ingredients- 400g Pork shoulder or leg, cut for stew
- 1 Round zucchini (slightly larger than fist-sized)
- 1 Large potato
- 1-2 Chilies (e.g., Cheongyang or red chili, adjust to taste)
- 1/2 Onion
- 1/2 Scallion (green onion)
- 1 Tbsp minced garlic
- 500ml Water
Pork Marinade- 2 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Fish sauce (or Tuna extract)
- 1 Tbsp Rice wine (Mirin or cooking wine)
- 1/2 Tbsp Sugar
- 2 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Fish sauce (or Tuna extract)
- 1 Tbsp Rice wine (Mirin or cooking wine)
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Dice the round zucchini into bite-sized cubes. You can also use Korean zucchini (aehobak). For potatoes, use 1 large one, or about 2 medium ones, and dice them to a similar size as the zucchini. Slice half an onion, and thinly slice 1-2 chilies according to your spice preference. Slice the scallion diagonally. Having your vegetables prepped beforehand will make the cooking process much smoother. Now, let’s get to marinating the pork!
Step 2
To remove any gamey smell from the pork, gently pat it dry with paper towels to absorb the blood. If the meat is frozen or has a lot of blood, rinsing it briefly under cold water and then patting it dry is also a good option. In a bowl, combine the stewing pork with the marinade ingredients: 2 Tbsp soy sauce, 2 Tbsp gochugaru, 2 Tbsp gochujang, 2 Tbsp fish sauce, 1 Tbsp rice wine, and 1/2 Tbsp sugar. Gently mix everything together to coat the pork and let it marinate for a while.
Step 3
Heat a pot or a deep pan over medium-high heat and add 1-2 swirls of sesame oil. Add 1 Tbsp of minced garlic and sauté until fragrant, creating a garlic-infused oil. Once the garlic is aromatic, add the marinated pork. Stir-fry the pork over medium-high heat until it’s about 70-80% cooked. Searing the pork first will add a deeper layer of flavor to the stew.
Step 4
Once the pork is partially cooked, pour in 500ml of water. Add the diced potatoes, as they take longer to cook, and bring the stew to a boil. Once boiling, reduce the heat to medium and simmer for about 10 minutes, or until the potatoes are halfway tender.
Step 5
When the potatoes are partially cooked, add the prepared zucchini and onion to the pot. Bring it back to a gentle boil and continue to simmer for another 5 minutes, allowing the zucchini and onion to soften.
Step 6
The stew is nearing completion, filling your kitchen with a delicious aroma as all the ingredients are tender and flavorful. Finally, add the sliced scallions and chilies to finish the stew. If you prefer a spicier kick, you can add a little more gochugaru at this stage for an even more robust flavor. This stew is so rich and hearty, it can be enjoyed like a ‘jjajae’ (thick stew), perfect for spooning over rice. It’s also a wonderful side dish on its own. Enjoy this comforting and flavorful stew, featuring tender pork, soft potatoes, and sweet zucchini, for a satisfying and delicious meal!
