Hearty Pork Gochujang Stew: Spicy and Deep Flavors
Quick and Delicious Gochujang Stew with Pork, Zucchini, and Potatoes (Ryu Soo-young’s Recipe)
Transform leftover pork into a flavorful and hearty Gochujang stew the next day! This recipe, using the tablespoon as the standard measure, is easy for anyone to follow, offering a spicy and rich taste.
Stew Ingredients
- Pork Belly 165g
- Tofu 120g (1 block)
- Potato 1 medium (approx. 97g)
- Zucchini 1/2 medium (approx. 97g)
- Onion 1/4 medium (approx. 60g)
- Korean Green Chili Pepper (Cheongyang) 1 (approx. 11g)
- Green Onion 1/4 stalk (approx. 28g)
- Minced Garlic 0.5 Tbsp
- Ginger 1 small piece (approx. 2g)
- Olive Oil 1 swirl (approx. 1 Tbsp)
- Salt 2 pinches
- Water 550ml (approx. 2.5 cups)
Seasoning Ingredients
- Gochujang (Korean chili paste) 1.3 Tbsp
- White Sugar 0.3 Tbsp (approx. 1/3 tsp)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy Sauce (soup soy sauce) 1 Tbsp
- Fish Sauce (anchovy) 0.5 Tbsp
- Salted Shrimp (fermented) 0.6 Tbsp
- Vinegar 0.5 Tbsp
- Gochujang (Korean chili paste) 1.3 Tbsp
- White Sugar 0.3 Tbsp (approx. 1/3 tsp)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy Sauce (soup soy sauce) 1 Tbsp
- Fish Sauce (anchovy) 0.5 Tbsp
- Salted Shrimp (fermented) 0.6 Tbsp
- Vinegar 0.5 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the stew. Peel the potato, rinse it clean, and cut it into bite-sized pieces, about 1 to 1.5 cm thick. Dice the onion and zucchini into similar bite-sized pieces.
Step 2
Chop the green onion and Korean green chili pepper finely. Prepare about 0.5 Tbsp of minced garlic and a small piece of ginger. Cut the tofu into thick slices, about 1.5 cm thick, so it holds its shape well in the stew.
Step 3
Cut the pork belly into bite-sized pieces. Gently pat the surface of the pork with paper towels to absorb any excess blood. This helps to reduce any gamey smell and ensures a cleaner taste.
Step 4
Measure out and prepare the seasoning ingredients that will add depth and flavor to the stew. Combine 1.3 Tbsp Gochujang, 1 Tbsp Soy Sauce, 0.5 Tbsp Fish Sauce, 0.6 Tbsp Salted Shrimp, 1 Tbsp Gochugaru, 0.3 Tbsp White Sugar, and 0.5 Tbsp Vinegar in a bowl.
Step 5
Now, let’s start stir-frying! Swirl about 1 Tbsp of olive oil in a pot and preheat it over medium heat on the stove. You want the oil to be warm, not scorching hot.
Step 6
Once the oil is heated, add the sliced pork belly and 2 pinches of salt, and begin to stir-fry.
Step 7
Keep the heat on medium or medium-low, and stir-fry the pork belly until it’s well cooked and has rendered its delicious fat. This step is crucial for developing a rich flavor in the stew. The rendered pork fat will add a wonderful depth.
Step 8
After the pork has browned and released its fat, add the minced garlic and ginger, and stir-fry for a minute until fragrant.
Step 9
Once the pork and aromatics are fragrant, reduce the heat to very low, or turn it off momentarily. Add 1 Tbsp of Gochugaru (chili flakes) and quickly stir to coat the meat evenly with the chili powder. This prevents the Gochugaru from burning while infusing its color and flavor.
Step 10
With the pork nicely coated in chili powder, add the chopped green onion and Korean green chili pepper, and stir-fry briefly to release their aromas.
Step 11
Now, add the prepared seasoning ingredients: 0.3 Tbsp white sugar, 1 Tbsp soy sauce, 0.5 Tbsp fish sauce, and 0.6 Tbsp salted shrimp. Using a similar ratio of fish sauce and salted shrimp is said to enhance the overall umami of the broth.
Step 12
Continue to stir-fry the ingredients over medium-low heat. This process helps to cook off any strong aroma from the fish sauce and salted shrimp, leaving behind only their savory essence.
Step 13
Finally, add 1.3 Tbsp of Gochujang. Stir everything together gently over low heat, ensuring all ingredients are well combined. Be careful not to let the Gochujang burn.
Step 14
Once everything is well incorporated, pour in 550ml of water. Add the prepared tofu, onion, and potato to the pot. Give it a gentle stir, then turn the heat up to high and bring it to a boil.
Step 15
When the Gochujang stew starts to boil vigorously, cover the pot with a lid, reduce the heat to medium, and let it simmer for about 5 minutes.
Step 16
After 5 minutes, add the sliced zucchini to the pot. Continue to simmer over medium heat for another 5 minutes. Adding the zucchini later prevents it from becoming overly soft.
Step 17
After a total simmering time of about 10 minutes, check if the potatoes and zucchini are cooked through. You can test this by piercing them with a toothpick; it should go in easily if they are tender. If the broth has reduced too much, you can add a little more water. If it tastes too bland, add a pinch of salt to adjust the seasoning. Feel free to adjust the cooking time based on your stove’s heat.
Step 18
Taste the broth and adjust the seasoning if necessary. If it feels a bit bland, add salt gradually until it reaches your desired taste.
Step 19
Lastly, add 0.5 Tbsp of vinegar and give it a light stir. The vinegar adds a subtle tanginess that brightens the overall flavor of the Gochujang stew, making it taste cleaner and more balanced. Don’t worry, the vinegar taste won’t be prominent.
Step 20
Turn off the heat, and your delicious Ryu Soo-young style Gochujang Stew with Pork, Zucchini, and Potatoes is complete! Enjoy it with a warm bowl of rice.
