Braised Pork Shoulder Stew (Satae Jjageuli Jjigae)
Spicy and Hearty Braised Pork Shoulder Stew for Chilly Days!
Our family doesn’t typically gravitate towards soupy dishes, but as the weather cools, everyone starts asking for something warm and comforting! Lately, we’ve been making more soups and stews, truly feeling the arrival of winter. Today, I’m sharing how we made a delicious and spicy braised pork shoulder stew (Satae Jjageuli Jjigae), simmering away and filling our home with wonderful aromas. The rich broth and tender pork shoulder, combined with hearty vegetables, make this a perfect dish to warm you up. Its spicy yet deeply flavorful taste is truly exceptional, so be sure to give it a try this winter!
Main Ingredients- Pork shoulder (Satae) 300g (cut into bite-sized pieces)
- Potatoes 2-3 (cut into thick strips)
- Onion 1 (cut in half, then into thick strips)
- Whole garlic cloves 15 (sliced thinly)
- Green chilies 2 (finely chopped)
- Green onion 1/2 stalk (finely chopped)
Seasoning- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1/3 Tbsp
- Gochugaru (Korean chili powder) 2.5 Tbsp
- Sugar 1/2 Tbsp
- Cheongju (rice wine) or Mirin 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1/3 Tbsp
- Gochugaru (Korean chili powder) 2.5 Tbsp
- Sugar 1/2 Tbsp
- Cheongju (rice wine) or Mirin 2 Tbsp
Cooking Instructions
Step 1
Cut the pork shoulder into bite-sized pieces, about 2-3 cm cubes. Aim for a size that’s easy to eat in one bite. Pieces that are too small might crumble when cooked, so a moderate size is best.
Step 2
Peel the potatoes and cut them into thick strips, about 0.5 cm thick. Cut the onion in half, then into thick strips. Slice the whole garlic cloves thinly. Finely chop the green chilies and green onion. If you prefer it spicier, you can leave the seeds in the green chilies.
Step 3
Prepare a deep pot or wok. Add the sliced garlic and a little cooking oil. Stir-fry over medium-low heat until the garlic is fragrant but not burnt. Then, add the prepared pork shoulder and stir-fry over high heat until the surface is nicely browned. Once the pork turns brown, reduce the heat to the lowest setting, add the sliced potatoes and onions, and stir-fry together.
Step 4
Add all the seasoning ingredients (gochujang, doenjang, gochugaru, sugar, cheongju) to the pot. Mix well with the meat and vegetables, stirring to coat evenly. Once the seasonings are well combined, pour in enough water to create a thick, stew-like consistency (about 300ml or 1.5 cups). Bring to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer vigorously for about 15-20 minutes, or until the potatoes and pork are completely tender. When the stew has thickened to your desired consistency, add the chopped green chilies and green onion, simmer for another minute, and then turn off the heat. Your delicious and spicy braised pork shoulder stew is ready!
