Spicy Gochujang Stew with Pork Belly: An Easy & Delicious Recipe
Spicy Gochujang Stew with Pork Belly: An Easy & Delicious Recipe
Make a Simple and Delicious Gochujang Stew. A Spicy Soup Dish Loaded with Pork Belly
I made a spicy Gochujang stew. It tastes delicious with the leftover pork belly from grilling and dried pumpkin added in the fall.
Main Ingredients- Pork belly 200g
- Potato 1 (medium)
- Dried pumpkin strips 1 handful (approx. 10g)
- Green onion 1 stalk
- Tofu 300g (1/2 block)
- King oyster mushroom 1
- Cooking oil 2 Tbsp
Cooking Instructions
Step 1
First, prepare all your ingredients. Cut the pork belly into bite-sized pieces, about 3-4cm. Soak the dried pumpkin strips in lukewarm water for about 10 minutes until softened, then gently squeeze out excess water. Peel the medium-sized potato and cut it into 1.5cm thick slices. Slice the king oyster mushroom similarly, and chop the green onion into thick diagonal pieces. Cut the tofu into 1.5cm cubes.
Step 2
Heat a deep pot or wok over medium heat and add 2 Tbsp of cooking oil. Add the chopped green onions and sauté until fragrant, creating a nice green onion oil. Be careful not to burn them. Once the aroma is released, add 2 Tbsp of gochujang and 1 Tbsp of gochugaru. Reduce the heat to low and stir-fry for about 1 minute to cook out the raw chili paste flavor. (Watch carefully to prevent burning!).
Step 3
Add the sliced pork belly to the sautéed paste mixture. Stir-fry over medium heat until the surface of the pork is cooked. At this stage, adding 1 Tbsp of cooking wine will help remove any porky smell and enhance the flavor.
Step 4
Once the pork belly’s surface is cooked through, add the sliced potatoes and stir-fry briefly. Then, add the rehydrated pumpkin strips, king oyster mushrooms, and 1 Tbsp of minced garlic. Pour in enough hot water (or anchovy-kelp broth) to cover the ingredients generously. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, or until the potatoes are completely tender.
Step 5
When the potatoes are fully cooked and the stew has thickened slightly, carefully add the cubed tofu. Season with 1 Tbsp of fish sauce and 2 Tbsp of soy sauce for soup to adjust the flavor. Gently stir to avoid breaking the tofu and simmer for another 2-3 minutes. Finish by sprinkling a generous amount of black pepper for added aroma. Your spicy and delicious Gochujang stew is ready! Enjoy it hot.
