Spicy and Flavorful Pork Jjageuli (Stew)
Chungcheongdo’s Signature Pork Jjageuli Recipe: A Burst of Umami
Just as every region has its unique culinary specialties, the Chungcheongdo province boasts a distinctive dish called ‘Pork Jjageuli’. I first encountered this hearty stew during my university days in Daejeon, and even without an overly complex set of ingredients, its uniquely savory and spicy flavor profile, different from gochujang stew or jeyuk bokkeum (spicy stir-fried pork), captivated me. While it bears similarities to jeyuk jeongol (a type of hot pot), it omits kimchi, offering a cleaner taste. Today, I’ll share a recipe for Pork Jjageuli made even more profound with a homemade broth. You can create a delicious meal without much fuss. Shall we get started?
Main Ingredients- 150g sliced pork neck
- 1/2 pack King Oyster mushrooms (Man-eun-dak)
- 1/2 block firm tofu
- 1 head baby bok choy
- 1/2 medium zucchini
- 1 Korean chili pepper
- 2 stalks scallions
- 1 King Oyster mushroom (sae-song-i)
- 500mL rice water (about 2 cups)
- 2 pieces dried kelp (dashima, approx. 5cm square)
Seasoning Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp rice wine (mirin or cooking wine)
- 1/3 tsp black pepper
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp rice wine (mirin or cooking wine)
- 1/3 tsp black pepper
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Let’s start by preparing the fresh vegetables. Trim the baby bok choy, either leaving the leaves whole or cutting them into roughly 2cm pieces. Slice the King Oyster mushrooms (sae-song-i) thinly on an angle, about 0.5cm thick. For the Man-eun-dak mushrooms, trim off about 0.5cm from the base and then gently separate the clusters. Cut the scallions into 4cm lengths. Thinly slice the Korean chili pepper diagonally to add a nice kick. Slice the zucchini in half lengthwise, then cut into 0.5cm thick half-moon shapes.
Step 2
Cut the firm tofu into generous 2-3cm cubes. Cutting them too small might cause them to break apart during cooking, so aim for larger pieces.
Step 3
Now, let’s marinate the sliced pork neck. In a bowl, combine 2 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp rice wine, 1/3 tsp black pepper, and 1 Tbsp minced garlic. Mix well to create the seasoning paste. Add the pork slices to this paste and gently toss to coat. Let it marinate for about 10 minutes to allow the flavors to meld and the pork to become more tender.
Step 4
Let’s make a flavorful broth. In a pot, combine 500mL of rice water and 2 pieces of dried kelp. Bring to a simmer over medium heat and cook for 10 minutes. It’s important to remove the kelp once the water starts to boil to avoid any bitterness. This kelp broth will add a wonderful depth of umami to the jjageuli.
Step 5
Prepare a wide, shallow pot or a Korean hot pot. Arrange the prepared vegetables and the cubed tofu attractively at the bottom of the pot.
Step 6
Layer the marinated pork slices evenly over the vegetables and tofu. Finally, pour in the warm kelp broth (about 500mL) you prepared earlier, ensuring the ingredients are mostly submerged.
Step 7
Now it’s time to cook the jjageuli! Bring the pot to a boil over high heat. Once it boils, reduce the heat to medium-low and let it simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded beautifully. The sauce will thicken slightly, creating a delicious, spicy pork jjageuli.
Step 8
Here it is – a steaming, appetizing bowl of Pork Jjageuli! This dish is wonderfully spicy yet remarkably clean, without any gamey pork flavor, making it a hit with the whole family. It’s so delicious, you’ll finish a whole bowl of rice in no time! Enjoy your meal! 🙂
