Spicy and Hearty Pork and Potato Gochujang Stew (Cha Seung-won’s Recipe)
Three Meals a Day Cha Seung-won’s Recipe: How to Make Delicious Spicy Pork and Potato Gochujang Stew
This Friday night, inspired by ‘Three Meals a Day: Light,’ I’ve recreated Cha Seung-won’s Pork and Potato Gochujang Stew! Enjoy a hearty and delicious dinner at home. It’s the perfect sidekick for rice.
Stew Ingredients- Pork (neck or stew meat) 150g
- Korean zucchini (a Hobak) 105g
- Potato 1 medium (about 103g after preparation)
- Onion 73g
- Green onion 25g
- Cheongyang pepper (spicy Korean chili pepper) 1 (approx. 8g)
- Minced garlic 0.7 Tbsp
- Red pepper flakes (Gochugaru) 0.5 Tbsp
- Korean red pepper paste (Gochujang) 1 Tbsp (heaping)
- Sugar 0.25 Tbsp
- Salt 1 pinch
- Soy sauce for soup (Guk-ganjang) or anchovy sauce (Eojang) 0.3 Tbsp
- Fish sauce (like anchovy extract) 1 Tbsp
- Water 400ml
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel the potatoes and rinse them under water. Cut them into bite-sized pieces that are slightly thick to retain a pleasant texture. Thoroughly wash the onion and Korean zucchini by rubbing them under running water, then cut them into bite-sized pieces as well.
Step 2
Rinse the green onion and Cheongyang peppers under running water and thinly slice them. Measure out 0.7 Tbsp of minced garlic.
Step 3
For the pork, use neck meat or stew meat. Pat it dry with paper towels to remove any excess blood. (Any cut of pork works well for gochujang stew, but neck meat offers a tender bite.)
Step 4
Now, prepare the pot for the stew. Pour in 400ml of water and add 0.5 Tbsp of red pepper flakes (gochugaru).
Step 5
Next, add 1 Tbsp of fish sauce for added umami.
Step 6
Add 1 heaping tablespoon of Gochujang. While you can add soy sauce or anchovy sauce now for seasoning, it’s often best to adjust the final seasoning later. As the stew simmers, the liquid reduces, potentially making it too salty if seasoned too early. For now, just focus on dissolving the Gochujang.
Step 7
Add 0.25 Tbsp of sugar to balance the boldness of the Gochujang and round out the flavors.
Step 8
Using a spoon or spatula, stir to dissolve the Gochujang completely, ensuring no clumps remain. Place the pot over high heat to bring it to a boil.
Step 9
Once the water comes to a rolling boil, add the prepared Korean zucchini, potatoes, and onion.
Step 10
Then, add the drained pork and minced garlic. Stir gently to combine all the ingredients.
Step 11
When the stew returns to a boil, reduce the heat to medium or medium-low. Let it simmer for about 5-6 minutes to cook the ingredients. Stews develop deeper flavors with longer simmering, but cooking the vegetables just until tender will preserve their texture and taste.
Step 12
After simmering, check if the potatoes are cooked through. Carefully remove one potato piece and pierce it with a skewer or toothpick. If it goes in smoothly, the potatoes are ready. If they are still firm, continue simmering the stew for a little longer.
Step 13
Taste the stew. If it feels a bit bland, add about 0.3 Tbsp of soy sauce for soup (guk-ganjang) or anchovy sauce (eojang).
Step 14
Add a pinch of salt to reach your desired seasoning. It’s important to adjust the seasoning based on the heat intensity and how much the broth has reduced. Add salt gradually, tasting as you go.
Step 15
Finally, add the sliced green onions and Cheongyang peppers. Stir them in gently.
Step 16
Let it simmer for another moment, and your ‘Three Meals a Day: Light’ Cha Seung-won style Pork and Potato Gochujang Stew is complete! Enjoy it hot with a bowl of steamed rice.
