Ryu Soo-young’s Pork Belly Gochujang Stew: A Hearty Meal, Spicy Snack, and Refreshing Hangover Cure!
A special recipe from Chef Ryu Soo-young on ‘Convenience Store Restaurant’! This intensely flavorful pork belly and gochujang stew is perfect for a hangover, a satisfying meal, or a hearty snack. Enjoy this Gwangju-style delicacy.
This pork belly gochujang stew is packed with a rich, spicy broth, tender pork belly, and an abundance of fresh vegetables. It’s a versatile dish that serves as a delicious meal, a perfect accompaniment to drinks, and an excellent way to cure a hangover. Follow Chef Ryu Soo-young’s golden recipe for an easy and delicious homemade stew.
Main Ingredients- Pork belly 300g, cut into bite-sized pieces
- 1 Green onion, diagonally sliced
- 2 Potatoes, peeled and cut into cubes
- 1 Onion, peeled and cut into cubes
- 3 Korean red chili peppers (Cheongyang peppers), diagonally sliced (adjust for spiciness)
- 1/2 Zucchini, cut into quarters lengthwise, then into large pieces
- 1 block Tofu, cut into cubes
Seasoning & Broth Ingredients- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 2 Tbsp
- Soy sauce 2 Tbsp
- Fish sauce (anchovy) 1 Tbsp
- Salted shrimp (saeujeot) 1 Tbsp, minced
- Gochujang (Korean chili paste) 4 Tbsp
- Ginger 1/3 tsp, finely minced or grated
- Salt 2 pinches
- Cooking oil, as needed
- Water 1L (or anchovy-kelp broth)
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 2 Tbsp
- Soy sauce 2 Tbsp
- Fish sauce (anchovy) 1 Tbsp
- Salted shrimp (saeujeot) 1 Tbsp, minced
- Gochujang (Korean chili paste) 4 Tbsp
- Ginger 1/3 tsp, finely minced or grated
- Salt 2 pinches
- Cooking oil, as needed
- Water 1L (or anchovy-kelp broth)
Cooking Instructions
Step 1
First, cut the fresh pork belly into bite-sized pieces, about 3-4 cm long, so it’s easy for everyone to eat. Using pork belly with a good balance of fat and lean meat will result in a more delicious stew.
Step 2
For a spicy kick, diagonally slice the Korean red chili peppers. Slice the green onion into large diagonal pieces. The white parts of the green onion provide a refreshing flavor, while the green parts add fragrance.
Step 3
Peel the potatoes and onion, then cut them into cubes similar in size to the pork belly. Carefully cut the tofu into cubes as well, being gentle to prevent it from crumbling.
Step 4
Cut the zucchini into quarters lengthwise, then into large chunks. It’s best to cut them slightly thick so they hold their shape well in the stew.
Step 5
Now, let’s start stir-frying! Add a generous amount of cooking oil to a deep pot. Add the prepared pork belly and stir-fry over medium heat. Sprinkle 2 pinches of coarse salt to season the pork belly, which will enhance its flavor. Continue to stir-fry until the pork belly is golden brown and has rendered enough fat.
Step 6
Once the pork belly is nicely browned, reduce the heat slightly. Add gochugaru, minced garlic (added as a staple for Korean stews), sliced green onion, Korean red chili peppers, and minced ginger. Stir-fry for 1-2 minutes, being careful not to burn, to release their aromas. Stir-frying the gochugaru in oil will give the stew a vibrant and appetizing color.
Step 7
Time to add more layers of flavor! Add the sugar, soy sauce, fish sauce, and minced salted shrimp. Stir-fry with the pork for another minute. Pre-stir-frying the seasonings allows them to penetrate the ingredients more deeply, resulting in a richer flavor.
Step 8
Once the delicious seasonings are well-stir-fried, add the gochujang to bring in the spicy depth. Stir well to combine. Stir-frying the gochujang reduces any harshness and brings out its savory notes. After mixing the paste, pour in 1 liter of water (or anchovy-kelp broth) and bring to a boil over high heat.
Step 9
When the water comes to a boil, add the cubed potatoes, onion, and tofu. Reduce the heat to medium-low, cover the pot, and simmer for about 10 minutes, or until the potatoes are tender. This step allows the ingredients to meld together and develop a deep flavor.
Step 10
Once the potatoes are partially cooked, add the large chunks of zucchini. Cover the pot again and simmer for another 10 minutes, until the zucchini is tender. Be mindful of the cooking time to prevent the zucchini from becoming too mushy.
Step 11
Almost done! When the stew is nearly complete, add a splash of vinegar (optional, adjust to taste) for a touch of acidity and let it simmer briefly to cook off any alcohol notes. Turn off the heat, remove the lid, and let it rest for a moment for the flavors to settle.
Step 12
Your warm and spicy pork belly gochujang stew is ready! Serve this mouthwatering stew in a bowl or a traditional earthenware pot. It’s sure to make your mealtime incredibly satisfying!
