Hearty Pork Jjageuli Stew
How to Make a Delicious Pork and Potato Jjageuli Stew
This Jjageuli stew is a flavor-packed dish perfect for using up leftover pork neck from grilling, along with fresh new potatoes and sweet onions. It’s so rich and satisfying, it can be enjoyed as a side dish with rice or even as a hearty wrap with lettuce. Get ready for a comforting and delicious homemade meal!
Main Ingredients- 2 small potatoes
- 1 onion
- 1 stalk green onion
- 300g pork neck
Cooking Instructions
Step 1
Thoroughly wash the small potatoes and cut them into roughly 2cm cubes. Peel and dice the onion into pieces similar in size to the potatoes.
Step 2
Cut the pork neck into thick strips, about 1cm wide. This will give it a nice chew. Cutting it too thinly might cause it to break apart during cooking.
Step 3
In a large bowl, combine the sliced pork neck with 1 Tbsp soy sauce, 2 Tbsp gochujang, 1/2 Tbsp doenjang, 3 Tbsp cheongju (rice wine), 1 Tbsp gochugaru, 1 Tbsp maesilcheong, 1 Tbsp minced garlic, 1 Tbsp sesame oil, and 1/2 tsp black pepper. Mix well to evenly coat the pork. Let it marinate for about 10 minutes for deeper flavor.
Step 4
Prepare a pot for the stew. Spread the diced onions evenly across the bottom of the pot. Lightly rinse the cubed potatoes under running water, drain them well, and arrange them on top of the onions.
Step 5
Wash the green onion and slice the white parts diagonally. Add 1 Tbsp cooking oil to the pot and sauté the sliced white parts of the green onion over medium-low heat to release their aroma. Continue sautéing until the onions begin to turn translucent.
Step 6
Once the onions are translucent, add the marinated pork neck to the pot. Sauté until the pork changes color and is no longer pink. Searing the pork at this stage helps to seal in its juices for a richer flavor.
Step 7
When the pork is partially cooked, pour in 3 cups of water. To maximize the flavor, add a little water to the bowl where the pork was marinated and swirl it around to pick up any remaining seasoning before adding it to the pot.
Step 8
Bring the stew to a rolling boil over high heat. Skim off any foam that rises to the surface for a cleaner taste. Once boiling, reduce the heat to medium-low and let it simmer gently for about 15-20 minutes, or until the potatoes and pork are tender.
Step 9
When the stew has thickened slightly and all ingredients are cooked through, add the diagonally sliced green parts of the green onion and the 2 Cheongyang peppers, also sliced diagonally, for a spicy kick. Finish with a pinch of black pepper. Taste and adjust seasoning with salt or more soy sauce if needed. Your delicious Jjageuli stew is ready!
