Hearty and Delicious Pork and Potato Stew (Jjageuli)
Quick & Easy Dinner: Spicy and Sweet Pork and Potato Jjageuli Recipe
With the kids starting on solid foods, it’s easy to let my own meals slide due to the daily grind of preparing three meals a day. I decided to cook something special on the weekend! I made a simple yet delicious dinner: ‘Pork and Potato Jjageuli’. Think of it as a thicker, richer version of my favorite gochujang jjigae (spicy stew). It’s a guaranteed rice thief!
Main Ingredients- 2 potatoes
- Pork (cut into bite-sized pieces)
- 1/2 onion
- 1 Korean chili pepper (cheongyang chili)
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- Pinch of Salt
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- Pinch of Salt
Cooking Instructions
Step 1
First, prepare the main ingredients. Peel the 2 potatoes and cut them into approximately 2cm cubes. Slice the 1/2 onion into similar-sized pieces. Finely chop 1 Korean chili pepper to add a spicy kick. If you prefer less heat, you can remove the seeds or substitute with a regular green chili pepper.
Step 2
Now, let’s make the flavorful seasoning sauce for the jjageuli. In a bowl, combine 1 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 Tbsp sugar. Mix well until all ingredients are evenly combined. This forms the base of our delicious sauce.
Step 3
Heat a pan over medium heat and add a little cooking oil. Add the pork and stir-fry just until it loses its pink color. The key here is not to overcook it until crispy, as it can become tough. If you want to eliminate any pork odor, you can add a splash of cooking wine or ginger juice while stir-frying.
Step 4
Once the pork is lightly cooked, add the cubed potatoes, sliced onion, and chopped chili pepper to the pan. Stir-fry everything together quickly. This step helps the ingredients coat in oil and meld their flavors.
Step 5
Pour all the prepared seasoning sauce over the stir-fried ingredients and mix well to ensure the sauce coats everything evenly. Stir-frying at this stage allows the sauce to penetrate the ingredients and also helps release some starch from the potatoes, contributing to a thicker consistency.
Step 6
Now it’s time to add water and let it simmer. Don’t add too much water; just enough to cover the ingredients lightly. This is important to achieve the characteristic thick and rich broth of jjageuli.
Step 7
Start by bringing the stew to a boil over high heat. Once it begins to bubble vigorously, reduce the heat to medium and let it simmer gently until the broth thickens. As the sauce reduces, it will become even more flavorful. Finally, taste the stew and add a pinch of salt if needed, according to your preference. It’s absolutely delicious served over a bowl of hot rice!
