Spicy and Refreshing Pork Gochujang Stew
Altoran Recipe: Mouthwatering Pork Gochujang Stew
A delicious pork gochujang stew with a spicy and refreshing broth that will soothe your soul. It’s packed with tender pork, zucchini, tofu, and green onions, making each spoonful a delightful discovery. This stew achieves its rich flavor using just gochujang, offering a savory taste and perfect seasoning. Most importantly, the broth is clean and not at all heavy, ensuring a wonderfully satisfying meal. It’s the perfect companion to a bowl of rice!
Stew Ingredients- Pork shoulder butt 500g
- Barley tea (or rice water) 1.1L
- Potatoes 300g (approx. 2 medium)
- Zucchini 200g (approx. 1/2)
- Onion 100g (approx. 1/2)
- Firm Tofu 1 block (approx. 300g)
- Green onion 1 stalk
- Cheongyang chili peppers 2
- Red chili pepper 1
Seasoning- Gochujang (Korean chili paste) 8 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 2 Tbsp
Pork Marinade- Soju (or cooking wine) 2 Tbsp
- Black pepper 1/3 tsp
- Ginger juice 1/2 Tbsp
- Gochujang (Korean chili paste) 8 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 2 Tbsp
Pork Marinade- Soju (or cooking wine) 2 Tbsp
- Black pepper 1/3 tsp
- Ginger juice 1/2 Tbsp
Cooking Instructions
Step 1
First, bring 1.3L of water to a boil. Then, add the barley tea (in a tea bag or sachet) and simmer for 10 minutes to create a rich broth. (You can also use rice water for a similar effect).
Step 2
Cut the tofu into 24 bite-sized cubes. Cutting them into manageable pieces will help prevent them from breaking apart too much during cooking and make them easier to eat.
Step 3
Lightly grease a preheated frying pan with cooking oil. Pan-fry the tofu cubes over medium heat until golden brown on both sides. This step adds a pleasant texture and nutty flavor to the tofu.
Step 4
After pan-frying, gently rinse the tofu under cold water to remove excess oil and then drain it well in a sieve. Set aside for the next step.
Step 5
Prepare the pork: cut 400g of pork shoulder butt into thick, bite-sized pieces (about 1.5cm thick), and finely mince the remaining 100g. Adding minced pork will enhance the depth of flavor in the stew’s broth.
Step 6
In a bowl, combine the thick-cut pork (400g) with the marinade ingredients: 2 Tbsp soju (or cooking wine), 1/3 tsp black pepper, and 1/2 Tbsp ginger juice. Gently mix and let it marinate for a short while. This helps tenderize the meat and removes any porky odors.
Step 7
Prepare the vegetables: round off the sharp edges of the potatoes and cut them into cubes. Slice the onion thickly. Cut the zucchini into thick half-moon shapes (about 0.7cm thick). Slice the green onion diagonally into large pieces. Slice the cheongyang and red chili peppers diagonally for color and a spicy kick.
Step 8
Soak the cubed potatoes in cold water for about 10 minutes to remove excess starch. This step is key to achieving a clear and refreshing broth, preventing it from becoming cloudy.
Step 9
Now, let’s start cooking the stew. Heat a pot over medium-high heat and add 1 Tbsp of sesame oil. Add the marinated pork and stir-fry over high heat until it turns brown. Searing the pork will lock in its juices and develop flavor.
Step 10
Once the pork is partially cooked, add 2 Tbsp of minced garlic and sauté until fragrant. Cooking the garlic well will release its aromatic compounds, enhancing the stew’s overall flavor profile.
Step 11
Add 8 Tbsp of gochujang to the pot. Stir and cook over medium-low heat for another 2-3 minutes, being careful not to burn it. Stir-frying the gochujang mellows its raw flavor and deepens its savory notes.
Step 12
Pour in the hot barley tea broth (1.1L) that you prepared earlier. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes. This allows all the flavors to meld together beautifully.
Step 13
After 10 minutes, add the potatoes to the stew and cook for about 5 minutes until they begin to soften. Then, add the tofu and zucchini. Finally, add the onions and both the cheongyang and red chili peppers. Adding ingredients in this order ensures they cook evenly.
Step 14
Once all the ingredients are cooked through, add the large pieces of green onion and simmer for about 30 seconds more, just until the green onions wilt slightly and release their fresh aroma. Your spicy and refreshing pork gochujang stew is now ready! Serve hot with a side of rice and enjoy!
