Spicy and Savory Pork and Potato Stew (Gamja Jjageuli)
The Ultimate Side Dish: Pork and Potato Stew (Gamja Jjageuli) That Needs No Other Companions
This comforting Korean stew features tender, fluffy potatoes that have soaked up all the savory seasonings, combined with chewy pork and a deliciously spicy broth. It’s an incredibly flavorful side dish that’s perfect with a bowl of rice. Simple to make, it’s a fantastic addition to any meal.
Main Ingredients- 400g Pork shoulder or front leg, cut into bite-sized pieces
- 3 medium Potatoes, peeled and cut into bite-sized pieces
- 1/2 Onion, cut into large cubes
- 1 stalk Scallion (white parts sliced diagonally for cooking, green parts sliced diagonally for garnish)
- 2 Korean chili peppers (or jalapeños), thinly sliced diagonally
Cooking Instructions
Step 1
In a bowl, combine the 400g of pork shoulder with soy sauce (3 Tbsp), gochujang (1 Tbsp), doenjang (1/2 Tbsp), cheongju (3 Tbsp), gochugaru (2 Tbsp), maesilcheong (1 Tbsp), oligodang (1 Tbsp), sesame oil (1 Tbsp), and a pinch of black pepper. Mix well to marinate the pork. Ensure the seasoning is thoroughly coating the meat.
Step 2
Heat 1 Tbsp of cooking oil in a pot over medium heat. Add the 1/2 onion, cut into large cubes, and sauté until translucent and fragrant. Then, add the diagonally sliced white parts of the scallion and sauté briefly.
Step 3
Add the 3 potatoes, peeled and cut into bite-sized pieces, to the pot. Rinse them quickly under running water and drain thoroughly to remove excess moisture. Sautéing the potatoes first helps them become fluffy and ready to absorb the flavors.
Step 4
Continue to stir-fry the potatoes, onions, and scallions together. Cook until the outer surface of the potatoes starts to turn slightly translucent. This step is key to achieving a fluffy texture.
Step 5
Add the marinated pork to the pot. Break up any clumps of meat and stir-fry everything together until the pork is no longer pink and has turned white on the outside.
Step 6
Once the pork is cooked, pour in 3 cups of water. Using rice water instead of plain water can add a richer, savory depth to the broth.
Step 7
Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium-low. Cover the pot or leave it uncovered and let it simmer gently, allowing the flavors to meld and the potatoes to become tender and flavorful. Simmer for about 10-15 minutes, stirring occasionally or basting the ingredients with the broth.
Step 8
When the broth has slightly reduced and all the ingredients are well-seasoned, add the diagonally sliced green parts of the scallion and the 2 sliced Korean chili peppers. Simmer for another minute or two to finish. The chili peppers add a nice kick that balances the richness. Feel free to add mushrooms or other vegetables if you like.
