Spicy & Hearty Pork and Gochujang Stew: The Golden Recipe
Pork and Gochujang Stew
Discover the ultimate recipe for a rich and spicy Pork and Gochujang Stew (jjigae)! Perfect for a warming meal on a chilly day, this recipe focuses on achieving a deep flavor without any heaviness or greasiness. While it may seem simple, following a few key steps ensures a delicious outcome every time. Whether you’re a solo cook or a beginner, this guide, complete with detailed instructions and tips, will help you succeed. Check out the video for a step-by-step visual walkthrough!
Stew Ingredients- Pork, stew cut 250g
- Potato (medium) 1
- Onion 1/2
- Zucchini 1/2
- Mushrooms (e.g., shiitake or king oyster) 1 handful
- Green onion 1/4 stalk
- Spicy green chili pepper 1
- Tofu 1/2 block
- Minced garlic 1 Tbsp
- Water 600ml
Seasoning Paste- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Guk-ganjang (Korean soup soy sauce) 1 Tbsp
- Fish sauce or anchovy sauce 1 Tbsp
- Saeu-jeot (fermented shrimp) 1 tsp
- Mirin (rice wine) 1 Tbsp
- Sugar 1 tsp
- Sesame oil 1 Tbsp
- Black pepper to taste
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Guk-ganjang (Korean soup soy sauce) 1 Tbsp
- Fish sauce or anchovy sauce 1 Tbsp
- Saeu-jeot (fermented shrimp) 1 tsp
- Mirin (rice wine) 1 Tbsp
- Sugar 1 tsp
- Sesame oil 1 Tbsp
- Black pepper to taste
Cooking Instructions
Step 1
In a bowl, combine gochujang, gochugaru, doenjang, guk-ganjang, fish sauce, saeu-jeot, mirin, sugar, sesame oil, and black pepper. Mix well to create the seasoning paste. Add the pork to this paste and marinate for at least 10 minutes by gently massaging it in. Marinating while you prepare the vegetables allows the flavors to penetrate the meat for a richer taste.
Step 2
Peel and slice the potatoes into 1cm thick half-moons. Slice the onion into strips. Cut the zucchini into similar thickness as the potatoes, either in half-moons or slices. Chop the green onion and spicy green chili pepper. Cut the tofu into about 1.5cm thick pieces. Prepare the mushrooms by removing the stems and tearing or slicing them.
Step 3
Rinse the prepared potatoes under cold water for about 5 minutes to remove excess starch. This step helps prevent the stew from becoming cloudy and results in a clearer, cleaner taste.
Step 4
Heat a pot or a Korean earthenware pot (ttukbaegi) over low heat with 1 Tbsp of sesame oil. Add the marinated pork and stir-fry, being careful not to burn it. If the meat is clumped, use chopsticks or a spoon to break it apart as you cook.
Step 5
Once the pork is about halfway cooked and loses its raw pink color, add 1 tsp of saeu-jeot and continue to stir-fry, enhancing the flavor. If you don’t have saeu-jeot, you can omit it, but it adds a wonderful umami. If the pork starts to stick or burn, add a small amount of water at a time while stir-frying.
Step 6
When the pork has released its flavorful oils and is cooked through, pour in 600ml of water and bring to a boil over high heat. Once boiling, add 1 Tbsp of minced garlic and stir well to combine the flavors.
Step 7
As the stew comes to a rolling boil, add the drained potatoes, sliced onion, and chopped spicy green chili pepper. Reduce the heat to medium, cover the pot, and simmer for about 5 minutes to allow the potatoes to begin cooking.
Step 8
Once the potatoes are slightly tender, add the sliced zucchini. Cover the pot again and continue to simmer for another 5 minutes over medium heat until the zucchini is soft.
Step 9
Finally, add the tofu and prepared mushrooms. Reduce the heat to low and simmer uncovered for about 5 more minutes, allowing all the ingredients to become tender and the flavors to meld. Taste and adjust seasoning if necessary, using more saeu-jeot or guk-ganjang if needed.
Step 10
Your delicious Pork and Gochujang Stew is now complete! Serve it generously over a bowl of hot rice for a truly satisfying meal. The stew tastes even better the next day after it’s had time to rest and the flavors have deepened.
