Hearty Pork Jjigae: A Satisfying One-Bowl Meal
I made a hearty Jjigae using ingredients from my fridge.
As the weather suddenly turns chilly, I’m craving a warm, comforting soup. I decided to make a Jjigae with the leftover pork neck from grilling, along with tofu and potatoes. This rich stew, packed with plenty of ingredients, can serve as both a side dish and a soup, perfect for spooning over rice for a satisfying meal.
Main Ingredients- 1 block (approx. 300g) Tofu
- 300g Pork Neck
- 1 medium Potato
- 1 medium Onion
- 1 stalk Green Onion
- 2 Korean Red Peppers (Cheongyang peppers)
Cooking Instructions
Step 1
First, prepare all your ingredients by cutting them into bite-sized pieces. Dice the onion into cubes. Slice the potato into 1-1.5 cm thick rounds, then cut each round into quarters and then into fan shapes. Cut the block of tofu into 1-1.5 cm thick pieces. Chop the green onion, separating the white and green parts. Thinly slice the Korean red peppers diagonally. Having everything prepped makes the cooking process smooth.
Step 2
Heat a pot over medium-low heat and add 1 Tbsp sesame oil and 1 Tbsp cooking oil. Add the minced garlic and the white parts of the chopped green onion. Sauté until fragrant, being careful not to burn the garlic. This step builds a delicious aromatic base.
Step 3
Once the garlic is fragrant, add 2 Tbsp gochugaru (Korean chili powder). Stir-fry quickly over low heat until it’s well incorporated and fragrant. Be very careful not to burn the chili powder, as it can become bitter. Keep stirring constantly to prevent sticking.
Step 4
Add the 300g of pork neck and 1/2 tsp black pepper to the pot. Increase the heat to medium-high and stir-fry until the pork is browned on the outside and about halfway cooked. Keep the pieces separated as you stir.
Step 5
When the pork is about half cooked, add 1 Tbsp gochujang (Korean chili paste), 1 Tbsp fish sauce, 2 Tbsp cheongju (rice wine or mirin), 1 Tbsp plum extract, and 2 Tbsp soy sauce. Stir everything together and continue to cook until the pork is fully cooked through. This allows the flavors to meld beautifully.
Step 6
Once the pork is fully cooked, add the prepared tofu, potatoes, and onions to the pot. Arrange them nicely among the meat.
Step 7
Pour in 3 cups (about 600ml) of anchovy-kelp broth. Ensure the liquid covers most of the ingredients.
Step 8
Bring the stew to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the potatoes are tender and the flavors have melded. Stir occasionally. Finally, add the green parts of the green onion and the sliced Korean red peppers. Simmer for another 2-3 minutes until the peppers are tender. Serve hot, spooned over rice for a delicious and hearty meal!
