Spicy Pork Gochujang Stew Recipe
Golden Recipe for Spicy and Refreshing Pork Gochujang Stew with Chewy Beef Shank
My husband’s favorite stew, seasoned with salted shrimp! The chewy texture of the beef shank combined with the savory umami of salted shrimp creates a fantastic flavor. It’s a perfect side for rice!
Main Ingredients
- Pork Shank 500g (cut into large pieces)
- Onion 1/2 (chopped into bite-sized pieces)
- Green Onion 1 stalk (sliced diagonally)
- Cheongyang Pepper 1-2 (to taste, sliced diagonally)
- Red Pepper 1 (for color, sliced diagonally)
- Minced Garlic 1 Tbsp
- Tofu small block 1 (cubed)
- Gochujang (Korean chili paste) 1 Tbsp
- Salted Shrimp 1 Tbsp (use both liquid and solids)
- Soy Sauce 1/2 Tbsp
- Fish Sauce (Anchovy or Pollack) 1 tsp (for seasoning)
- Gochugaru (Korean chili powder) 1 tsp (for color and spiciness)
Cooking Instructions
Step 1
Cut the pork shank into large pieces, about 2-3 cm thick. Cutting them thickly ensures they don’t fall apart during cooking and provide a satisfying chew.
Step 2
Prepare the vegetables for the stew. Slice the onion thickly, and cut the green onion diagonally into large pieces. Also, slice the Cheongyang peppers and red peppers diagonally for color and a spicy kick. (Tip: You can add potatoes or zucchini, but consider your glycemic index and choose one or omit them. For this recipe, we used potatoes and onions based on what was available.)
Step 3
Place the large chunks of pork shank in a pot, cover with cold water, and bring to a boil over high heat. Chef Baek Jong-won suggests that cooking pork to release its oil creates a deeper flavor. While in the past I used to stir-fry the pork with gochujang before adding water, this time we’ll parboil it first. Once the pork starts boiling vigorously, skim off any impurities and simmer for about 10 minutes.
Step 4
Once the pork is partially cooked, add the prepared onions and (if using) potatoes. Continue to simmer until the potatoes are tender. Stir the stew occasionally while the potatoes are cooking.
Step 5
Now, add the salted shrimp, which is a key ingredient for the stew’s flavor. Salted shrimp adds a clean yet deep umami taste, making the stew delicious even without many other seasonings. Add both the liquid and the solids.
Step 6
Dissolve the gochujang thoroughly, ensuring there are no lumps, and add the soy sauce to season the base of the stew. To prevent the broth from becoming cloudy, you can also mix the gochujang with a little cold water before adding it.
Step 7
Gently add the cubed tofu to the stew, making sure not to break it apart. Add the tofu pieces carefully so they retain their shape.
Step 8
Add the minced garlic, diagonally sliced Cheongyang peppers, red peppers, and green onions. This will enhance the stew with spicy notes and the aromatic flavor of the vegetables.
Step 9
Finally, stir in the gochugaru (chili powder) to give the stew its appetizing red color and an extra kick of spiciness. Let it simmer for a bit longer so all the ingredients meld together.
Step 10
Taste the stew and adjust the seasoning with a little fish sauce if needed. Since salted shrimp is already salty, it’s important to season gradually and taste as you go.
Step 11
Your delicious and chewy pork shank gochujang stew is ready! Enjoy it with a hot bowl of rice.
