Spicy Pork and Potato Stew (Jjageuli)
Spicy Pork and Potato Stew (Jjageuli)
How to Make a Hearty and Flavorful Pork and Potato Stew
Have you been staying dry from the recent heavy rains? It feels like the rain has been relentless! Thankfully, it’s stopped for now, but the sky still looks like it could pour at any moment. The rainy weather made me crave a comforting stew, so I decided to make a delicious pork and potato jjageuli. This hearty dish, packed with savory pork, soft potatoes, and tangy kimchi, is perfect for a chilly day and makes a wonderful accompaniment to rice. Let’s get cooking!
Main Ingredients- Pork shoulder or belly (for stew), 250g (about 0.55 lbs)
- Potatoes, 2 medium
- Kimchi (fermented), about 1/2 cup
- Onion, 1/2 medium
- Zucchini or Korean zucchini (Hobak), 1/4 medium
- King oyster mushroom, 1
- Green onion, 1 stalk
Cooking Instructions
Step 1
First, prepare the pork. Take about 250g of pork cut for stew. In a bowl, combine the pork with 1 Tbsp minced garlic, a pinch of black pepper, and 1 Tbsp mirin or cooking wine. Mix well and let it marinate for about 10 minutes to tenderize and remove any porky smell.
Step 2
Next, let’s prepare the vegetables. Peel the potatoes and zucchini (if desired) and wash them. Cut them into bite-sized cubes, about 1.5cm thick. Slice the king oyster mushroom into similar-sized pieces. Thinly slice the green onion diagonally. Cut the fermented kimchi into bite-sized pieces using scissors or a knife (you’ll need about half a cup).
Step 3
Heat a pot or a deep pan over medium-high heat and add 2 Tbsp of sesame oil. Add the marinated pork and stir-fry until it’s mostly cooked through and no longer pink. Once the pork is nearly done, add the chopped kimchi and stir-fry together until the kimchi softens slightly. Add the cubed potatoes and onions, then sprinkle in 2 Tbsp of gochugaru (Korean chili flakes). Stir-fry gently to coat everything, being careful not to burn the chili flakes. This step helps to deepen the color and flavor.
Step 4
Now it’s time to add the broth. Pour in 2-3 cups of anchovy and kelp broth (or water). Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium.
Step 5
While the stew is boiling, add the sliced king oyster mushrooms and zucchini. Continue to simmer for about 5 minutes, or until the vegetables are tender. Taste the stew; if it’s not salty enough, add 2 Tbsp of soup soy sauce (Guk-ganjang). Adjust the seasoning with a pinch of salt as needed. (For an extra layer of umami, you can use salted fermented shrimp (saeujeot) for seasoning if you have it.)
Step 6
Finally, add the diagonally sliced green onions and simmer for just another minute. Your delicious pork and potato jjageuli is ready! Ladle it generously over a bowl of hot rice and enjoy this comforting and flavorful meal. It’s especially delicious when served hot!
