Spicy Pork and Potato Stew (Jjageuli)
How to Make Spicy Pork and Potato Stew: A Delicious Gochujang-Based Stew
Introducing a hearty and flavorful Pork and Potato Jjageuli! While Spam makes a tasty addition, this recipe uses leftover pork with potatoes and gochujang to create a wonderfully thick stew. We’ve used anchovy-kelp broth for a deep flavor, and offer tips for adjusting the seasoning to your preference. Make your dinner time delightful and satisfying with this delicious Jjageuli!
Spicy Pork and Potato Stew Ingredients
- Pork 154g (for stew or braising)
- Potato 1 pc (medium size)
- King Oyster Mushroom 1 pc
- Zucchini 80g
- Onion 95g
- Green Onion 25g
- Cheongyang pepper 1 pc (2 for spicier)
- Red chili pepper 1 pc (for color)
- Minced garlic 1 Tbsp
- Anchovy-Kelp Broth 600ml (rice water or plain water can be substituted)
Spicy Pork and Potato Stew Seasoning
- Gochujang (Korean chili paste) 1 Tbsp (heaping)
- Doenjang (Korean soybean paste) 0.5 Tbsp (for umami)
- Soy sauce 2 Tbsp (for seasoning)
- Gochugaru (Korean chili flakes) 0.5 Tbsp (for extra spice)
Pork Marination (To remove odor & enhance flavor)
- Minced garlic 0.5 Tbsp
- Cooking wine (Mirin, etc.) 0.2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp (heaping)
- Doenjang (Korean soybean paste) 0.5 Tbsp (for umami)
- Soy sauce 2 Tbsp (for seasoning)
- Gochugaru (Korean chili flakes) 0.5 Tbsp (for extra spice)
Pork Marination (To remove odor & enhance flavor)
- Minced garlic 0.5 Tbsp
- Cooking wine (Mirin, etc.) 0.2 Tbsp
Cooking Instructions
Step 1
First, let’s remove any odor from the pork and add flavor. Place the pork in a bowl, add minced garlic (0.5 Tbsp) and cooking wine (0.2 Tbsp), and mix well by hand. Letting it marinate for about 10 minutes will result in much more tender and flavorful pork.
Step 2
Now, let’s prepare the vegetables! Peel the potatoes and cut them into half-moon shapes about 0.7cm thick. Cut the zucchini and king oyster mushrooms to a similar size as the potatoes for even cooking and a pleasant presentation.
Step 3
Cut the onion into large, bite-sized pieces. Slice the green onions and chili peppers (Cheongyang and red chili peppers) diagonally. Also, have 1 Tbsp of minced garlic ready. This minced garlic will add a deep flavor at the end.
Step 4
Now, let’s layer the ingredients in the pot. Start with potatoes at the bottom, followed by king oyster mushrooms, zucchini, marinated pork, onion, red chili pepper, Cheongyang pepper, and finally, 1 Tbsp of minced garlic. It already looks delicious!
Step 5
It’s time to add the seasoning that will define the Jjageuli’s taste. Sprinkle 1 Tbsp of gochujang, 0.5 Tbsp of doenjang, and 0.5 Tbsp of gochugaru evenly over the ingredients. Adding a little doenjang enhances the umami, making the gochujang stew even more delicious.
Step 6
Now, drizzle in 2 Tbsp of soy sauce for added depth of flavor. While it’s good as is, soy sauce helps balance the overall seasoning and enhances the flavor profile.
Step 7
Finally, pour in 600ml of anchovy-kelp broth. If you don’t have broth, rice water or plain water can be used, but broth will yield a deeper, richer taste. Now, we’re ready to cook over high heat.
Step 8
Once the stew begins to boil, use a spoon to gently stir and dissolve any clumps of seasoning. When it comes to a rolling boil, carefully stir the ingredients at the bottom, like potatoes and meat, to ensure they cook evenly and don’t stick to the pot.
Step 9
Skim off any foam that rises to the surface with a spoon; this will make the broth clearer and cleaner. Now, reduce the heat to medium-low, cover partially, and simmer for about 5 minutes to allow the flavors to meld.
Step 10
After 5 minutes, taste the broth and check the seasoning. If it feels too bland, add a little more soy sauce to adjust it to your liking. Finding the perfect seasoning for your palate is key!
Step 11
The hallmark of a good Jjageuli is tender, cooked potatoes! To check if the potatoes are done, pierce them with a toothpick or chopstick. If they slide in easily, they are perfectly cooked.
Step 12
Once the potatoes are cooked, we’re on the final step! Add the prepared green onions generously and simmer for another moment. The fragrant aroma of the green onions will add to the Jjageuli, creating a delicious finish. Your delicious Pork and Potato Jjageuli is now complete. Enjoy it with a bowl of rice! ^^
