Spicy and Rich Gochujang Stew: Authentic Recipe
Perfect for a Chilly Autumn Breeze! A Deeply Satisfying Gochujang Stew to Awaken Your Appetite
Hello! This is Bebe Tokki Mom, your cooking enthusiast. Today, I’ve made a warming and delicious Gochujang stew, perfect for the cold weather. I’ll share my secrets to achieving that rich, restaurant-quality flavor right in your own kitchen!
Main Ingredients- 200g Pork belly or shoulder, cut for stew
- 1 medium Potato, peeled and cubed
- 1/2 Zucchini, cut into half-moons
- 1/2 Onion, sliced
- 1 handful Mushrooms (Shiitake, Oyster, etc.), sliced
- 1/2 block Firm Tofu, cubed
- 500ml Anchovy and kelp broth (or water)
- 1 Red chili pepper, sliced (optional)
- 1/2 stalk Scallion, chopped
Cooking Instructions
Step 1
First, let’s make the star of this delicious Gochujang stew: the seasoning paste! In a large bowl, combine 2 Tbsp Gochujang, 2 Tbsp Gochugaru, 2 Tbsp Soy sauce, 1 Tbsp Minced garlic, 1 Tbsp Mirin, 1 Tbsp Doenjang, and a pinch of black pepper. Mix them thoroughly. Adding a bit of Doenjang will significantly deepen the umami flavor!
Step 2
Now, add the pork cut for stew to the prepared seasoning paste. Gently mix it with your hands until the pork is evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. Marinating will tenderize the meat and allow the flavors to meld beautifully, resulting in a much tastier stew.
Step 3
Next, prepare the pot for cooking the stew. Lightly coat the bottom of the pot with cooking oil. You don’t need to use too much.
Step 4
Add the marinated pork to the oiled pot and stir-fry over medium heat. Sautéing the pork first like this helps to remove any gamey odor and brings out its savory aroma. Once the pork is partially cooked, add all the prepared vegetables: cubed potatoes, zucchini, onions, and mushrooms. Stir-fry them together with the pork until the vegetables are slightly tender. This step is crucial for building flavor.
Step 5
When the vegetables are slightly cooked, pour in about 500ml of the anchovy and kelp broth. Once the stew comes to a rolling boil, add the sliced red chili pepper (if using) and chopped scallions. Adding red chili peppers not only enhances the visual appeal but also adds a pleasant spicy kick.
Step 6
Finally, carefully add the cubed tofu to the stew. Be gentle to avoid breaking the tofu apart. Once the tofu is in, let it simmer for another moment until heated through. Your hot and spicy Gochujang stew is now complete! Enjoy it with a hearty bowl of rice.
