Spicy and Hearty Gyeongsang-style Pork Jjigae (Jjageuli)
Authentic Home Cooking! Gyeongsang-style Pork Jjageuli Stew Recipe with Deep Flavor
I’m sharing my personally refined recipe, learned from my mother. Let’s start cooking this Gyeongsang-style Pork Jjageuli Stew! Its rich broth and generous ingredients will have you finishing your rice in no time!
Main Ingredients- Pork (neck or shoulder), 500g (sliced for stew)
- Onion, 1 (thinly sliced)
- Cheongyang chili peppers, 2-3 (bias-cut)
- King oyster mushrooms, 1 pack (trim ends, then separate)
- Oyster mushrooms, 1 pack (trim ends, then separate)
Seasoning Ingredients- Minced garlic, 2 Tbsp
- Fish sauce (anchovy or sand lance), 2 Tbsp
- Gochugaru (Korean chili powder), 1.5 Tbsp (adjust to taste)
- Minced garlic, 2 Tbsp
- Fish sauce (anchovy or sand lance), 2 Tbsp
- Gochugaru (Korean chili powder), 1.5 Tbsp (adjust to taste)
Cooking Instructions
Step 1
Prepare the pork, either using pre-sliced stew meat or by cutting it into 1-2 cm thick pieces. Slicing it too small might cause it to break apart during cooking, so aim for a moderate size.
Step 2
Finely mince fresh garlic. A tip for easier mincing: lightly press whole cloves with the side of your knife before chopping.
Step 3
Peel the onion and slice it thinly into strips about 0.5 cm thick. Bias-cut the Cheongyang chili peppers, removing the stems. For the king oyster and oyster mushrooms, trim off the tough bottom ends and then separate them into strands.
Step 4
Place the sliced pork in a pot and add just enough water to cover it. Bring to a boil. Skim off any scum or impurities that rise to the surface for a cleaner broth. (This method cooks the pork directly in the stew liquid, without making a separate broth.)
Step 5
Once the pork is somewhat cooked, add the gochugaru and stir to dissolve it evenly. Keep stirring as it simmers to prevent clumping. Maintain a medium-low heat at this stage.
Step 6
Add the fish sauce to enhance the savory depth and let it simmer together. Fish sauce not only seasons the stew but also adds a rich umami flavor.
Step 7
Add the minced garlic to further deepen the aroma and flavor, stirring well to combine. Let it simmer for a little longer to allow the garlic essence to infuse into the broth.
Step 8
Add the sliced onions and bias-cut chili peppers to the pot and continue to simmer. The onions will turn translucent, releasing their sweetness, while the chili peppers will add a pleasant spiciness to the broth.
Step 9
When the onions and chili peppers are tender and the flavors have melded, add the prepared king oyster and oyster mushrooms. Simmer just until the mushrooms are wilted – this usually takes only a few minutes. Overcooking the mushrooms will make them mushy, so be mindful of the time. Enjoy your delicious Pork Jjageuli!
