Spicy & Savory Gochujang Stew with Pork Belly
Super Simple Camping Meal! Jang Min-ho’s Gochujang Stew Recipe with Pork Belly and Potatoes – A Hearty Korean Stew (feat. Rice Thief, Perfect with Drinks)
This Gochujang stew, packed with pork belly and tender potatoes, is a fantastic main dish and an excellent accompaniment to drinks! The addictive sweet and spicy sauce will make you finish a bowl of rice in no time.
Main Ingredients- Pork Belly 200g
- Onion 1 pc
- Zucchini 1/2 pc
- Green Onion 1/2 stalk
- Cheongyang Pepper (Spicy Green Pepper) 1 pc
- Potatoes (small size) 2 pcs
Pork Marinade- Cooking Wine (e.g., Mirin) 1 Tbsp
- Sugar 1/2 Tbsp
- Minced Garlic 1/2 Tbsp
Flavorful Sauce- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochujang (Korean Chili Paste) 2 Tbsp (heaping)
- Soy Sauce 2 Tbsp (using crab-flavored soy sauce enhances the flavor!)
- Cooking Wine (e.g., Mirin) 1 Tbsp
- Sugar 1/2 Tbsp
- Minced Garlic 1/2 Tbsp
Flavorful Sauce- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochujang (Korean Chili Paste) 2 Tbsp (heaping)
- Soy Sauce 2 Tbsp (using crab-flavored soy sauce enhances the flavor!)
Cooking Instructions
Step 1
First, thoroughly wash the 2 potatoes and cut them into bite-sized pieces. Make sure they aren’t cut too thinly, so they don’t fall apart while cooking.
Step 2
Peel and thinly slice the onion. The sweetness of the onion will add richness to the stew.
Step 3
Wash the zucchini and slice it into half-moon shapes. Avoid slicing too thinly, as it can become mushy.
Step 4
Finely chop the Cheongyang pepper, removing the seeds if you prefer less spice. Chop the green onion similarly. These will add a spicy kick and fragrant aroma.
Step 5
Cut the 200g of pork belly into bite-sized pieces. Then, mix in 1 Tbsp of cooking wine, 1/2 Tbsp of minced garlic, and 1/2 Tbsp of sugar. Marinate for about 10 minutes to remove any gamey smell and tenderize the meat.
Step 6
Now, let’s make the sauce that will bring the stew to life. In a bowl, combine 1 Tbsp of gochugaru, 1 Tbsp of minced garlic, 2 Tbsp of gochujang (generously scooped!), and 2 Tbsp of soy sauce (I used crab-flavored soy sauce, but regular soy sauce works too). Mix well until all ingredients are evenly combined. Proper mixing is key!
Step 7
Heat a little oil in a pan and stir-fry the marinated pork belly until it’s golden brown. Once the pork is somewhat cooked, add the sliced potatoes and onions and stir-fry together. Next, add the prepared sauce and reduce the heat to low. Stir-fry continuously to prevent burning. The trick is to stir-fry until the vegetables and meat are well coated with the sauce.
Step 8
After stir-frying the ingredients with the sauce, pour in 300ml of water and add the sliced zucchini. Bring to a boil. Once the broth starts bubbling, add the chopped Cheongyang peppers and green onions, and simmer for a little longer. Your delicious Gochujang stew is ready! It’s perfect for mixing with rice or enjoying with a drink.