Hearty Gochujang Stew with Pork: A Flavorful Recipe
How to Make Delicious Gochujang Stew with Pork, Potatoes, and Zucchini
While we often enjoy kimchi stew, doenjang stew, seaweed soup, and radish soup at home, pork gochujang stew is another favorite that graces our table frequently. This stew combines the savory depth of pork with the refreshing taste of vegetables, creating a truly comforting and delicious dish that pairs perfectly with a bowl of rice.
Main Ingredients
- Pork 162g (neck or shoulder cut recommended)
- 1 Potato (approx. 130g after preparation, sliced 1-1.3cm thick)
- 823g Zucchini (cut into bite-sized pieces)
- 70g Onion (cut into bite-sized pieces)
- 1 Korean chili pepper (approx. 12g, finely chopped)
- 20g Green onion (finely chopped)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel and wash the potatoes, then cut them into bite-sized pieces, about 1-1.3cm thick. Cut the zucchini and onion into similarly sized, generous chunks. Avoid cutting them too small, as they might break apart during cooking.
Step 2
Wash the Korean chili pepper and green onion under running water and finely chop them. Have the minced garlic ready as well.
Step 3
Gently press the pork with a paper towel to remove any excess blood. This step helps reduce any gamey odor and results in a cleaner-tasting broth.
Step 4
Now, let’s start stir-frying. Add the pork (with blood removed) and 1 tablespoon of sesame oil to the pot.
Step 5
Sprinkle about 2 pinches of salt over the pork and place the pot over medium heat.
Step 6
Stir the pork occasionally as it cooks until it changes color and is no longer pink. Once the pork is mostly cooked, turn off the heat temporarily. Cooking the seasonings off the heat prevents the gochujang from burning.
Step 7
While the heat is off, add 1 tablespoon of gochujang (Korean chili paste),
Step 8
and 0.5 tablespoon of gochugaru (Korean chili flakes). (Feel free to add more gochugaru if you prefer a spicier stew.)
Step 9
Without any heat, stir the pork and seasonings together thoroughly until the gochujang and gochugaru evenly coat the meat. This ensures the paste doesn’t stick to the bottom or burn. This step is crucial for developing a rich flavor!
Step 10
Add the prepared potatoes, zucchini, and onion to the pot. Stir-fry them over medium heat for about 1 minute. Lightly sautéing the vegetables helps release their natural sweetness, deepening the stew’s flavor.
Step 11
Pour in 500ml of water and add the dried anchovy broth cube. Stir everything together.
Step 12
Once the stew begins to boil, add 1 tablespoon of soup soy sauce,
Step 13
and 0.5 tablespoon of fish sauce. The fish sauce adds a wonderful umami boost, so don’t skip it! (Adjust the amount based on your taste preference.)
Step 14
Skim off any foam or scum that rises to the surface as the stew boils. Removing the foam results in a clearer and cleaner-tasting broth.
Step 15
After skimming the foam, continue to simmer the stew over medium heat for another 3 minutes. This allows the ingredients to become tender and the flavors to meld beautifully.
Step 16
To check if the potatoes are cooked, carefully pick out the thickest piece and try to pierce it with a toothpick. If the toothpick slides in easily, the potatoes are done. If not, continue simmering for a few more minutes.
Step 17
Once the potatoes are tender, add the chopped green onion, Korean chili pepper, and minced garlic. Stir gently and let it simmer for a short while longer to combine all the flavors.
Step 18
Finally, taste the stew and adjust the seasoning if needed. Add another 0.5 tablespoon of fish sauce if it tastes too bland. Once the flavor is perfect, let it simmer briefly. Your delicious Gochujang Stew with plenty of vegetables is now complete! Enjoy it with a warm bowl of rice.
