Spicy and Sweet Clam Jokochujang Potato Stew Recipe
Special Potato Stew Using Clam Jokochujang
A soft potato stew infused with the chewy, spicy-sweet flavor of clam jokochujang. The best side dish to pair with rice!
Main Ingredients
- 1 medium potato
- 1/2 medium onion
- 1/2 stalk green onion
Seasoning Ingredients
- 1 heaping Tbsp clam jokochujang
- 1 Tbsp minced garlic
- Pinch of salt
- 2 Tbsp perilla oil
- 1 Tbsp oyster sauce
- 1/2 cup water (approx. 100ml)
- 1 heaping Tbsp clam jokochujang
- 1 Tbsp minced garlic
- Pinch of salt
- 2 Tbsp perilla oil
- 1 Tbsp oyster sauce
- 1/2 cup water (approx. 100ml)
Cooking Instructions
Step 1
In a deep pan, combine 2 Tbsp of perilla oil, 1 Tbsp of minced garlic, the chopped 1/2 stalk of green onion, and 1 heaping Tbsp of clam jokochujang. Place over medium-low heat.
Step 2
Stir the ingredients well with a spatula or spoon to mix them evenly and allow the aromatics to release, ensuring it doesn’t burn.
Step 3
Once the seasonings are mixed and fragrant, add the peeled and cut medium potato (1) and the sliced medium onion (1/2) to the pan and stir-fry them together.
Step 4
To allow the potatoes and onions to absorb the initial seasoning, it’s important not to add water right away. Stir-fry them over medium-low heat until they are slightly softened. The heat is not high, so it won’t burn, so cook with peace of mind.
Step 5
After the potatoes and onions have softened slightly and are combined with the seasoning, add 1/2 cup (approx. 100ml) of water and 1 Tbsp of oyster sauce. Increase the heat to medium-high and let the sauce simmer and reduce. Stir occasionally to prevent the sauce from burning.
Step 6
The dish is complete when the liquid has reduced to a gravy consistency and the potatoes are tender when pierced with a chopstick. Season with salt to taste if needed. Serve over warm rice for a delicious meal!
