Hearty Korean Pork Stew (Dwaeji Gogi Jjageuli)
Baek Jong-won’s Easy and Delicious Pork Jjageuli Recipe
The relentless heat and humidity can be exhausting. During such times, it’s crucial to manage your health and maintain your energy levels. There’s no better way than enjoying a hearty meal, and today, we’re sharing a recipe for ‘Dwaeji Gogi Jjageuli,’ a rich and flavorful Korean pork stew brimming with succulent pork and fresh vegetables. For those who sweat a lot in the summer, a slightly saltier dish can be incredibly satisfying, making it the perfect companion for a bowl of rice. Let’s make Baek Jong-won’s simple and delicious Pork Jjageuli!
Main Ingredients- 600g Pork Neck (Moksal)
- 1 handful of Oyster Mushrooms (Neutarri Beoseot)
- 1 Onion
- 1/4 Zucchini (Aehobak)
- 4 Shiitake Mushrooms
- 1 Scallion (Daepa)
- 2 Korean Green Chili Peppers (Cheongyang Gochu)
- 1 Red Chili Pepper (Hong Gochu)
- 2 cups Broth (e.g., anchovy-kelp broth, or plain water)
Seasoning Ingredients- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1/2 Tbsp Sugar
- 2 Tbsp Mirin (or cooking wine)
- 1/3 tsp Minced Ginger (or a pinch of ginger powder)
- A pinch of Black Pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1/2 Tbsp Sugar
- 2 Tbsp Mirin (or cooking wine)
- 1/3 tsp Minced Ginger (or a pinch of ginger powder)
- A pinch of Black Pepper
Cooking Instructions
Step 1
Prepare the broth, which will add a deep umami flavor to your jjageuli. Using a homemade broth made with anchovies and kelp will yield the best taste, but store-bought broth or plain water are also acceptable if you’re short on time. It’s best to use a clear broth without added seasonings.
Step 2
The type of pork is crucial for a delicious jjageuli! We recommend using ‘Moksal’ (pork neck) because it’s not overly fatty when cooked and offers a satisfying chewy texture. You can slice it thinly if you prefer, but since it shrinks during cooking, it’s best to cut it slightly larger than bite-sized pieces. If possible, use fresh, never-frozen pork for the best flavor. While domestic Korean pork is preferred for taste, imported fresh pork is also perfectly fine.
Step 3
Prepare the pork and vegetables by cutting them into manageable pieces. Slice the pork neck into chunks slightly larger than bite-sized, about 3-4cm. Cut the zucchini and scallions into roughly 4cm lengths. Slice the shiitake mushrooms to a similar size. Thinly slice the chili peppers diagonally. Slice the onion into strips as you normally would. For the oyster mushrooms, remove the tough ends and separate the strands.
Step 4
In a bowl, combine all the seasoning ingredients: gochujang, soy sauce, gochugaru, minced garlic, maesil cheong, sugar, mirin, minced ginger, and black pepper. Stir well until there are no lumps. Mixing the sauce in advance will make the cooking process smoother.
Step 5
Add the sliced pork to the well-mixed seasoning sauce and gently toss to coat the meat evenly. Let it marinate for about 15 minutes to allow the flavors to penetrate the meat.
Step 6
Heat a pan or pot and add the marinated pork to stir-fry. Cooking the pork before the vegetables helps manage the cooking time for each ingredient.
Step 7
Don’t cook the pork all the way through; aim to cook it only about 50% of the way, searing the outside quickly over high heat. This searing process creates a ‘coating’ that seals in the juices and allows the seasoning to penetrate more deeply as the jjageuli simmers.
Step 8
Once the pork is partially cooked, add the prepared zucchini, onion, oyster mushrooms, and shiitake mushrooms. Pour in the broth, just enough to partially cover the ingredients. Be cautious not to add too much broth at once, as it can make the jjageuli too watery. Start with a smaller amount and add more as needed while it simmers.
Step 9
Reduce the heat to medium and let it simmer, allowing the flavors to meld together, creating a rich, bubbling stew. With generous amounts of pork and fresh vegetables, this dish makes for a truly satisfying meal. It’s a guaranteed rice-lover’s delight!
Step 10
When the jjageuli is almost done, add the sliced scallions, red chili pepper, and green chili peppers. These ingredients will add a fragrant aroma and vibrant color. Let it simmer for a few more minutes to finish the dish. If you enjoy a spicier kick, feel free to add more green chilies. Once everything is well combined, your delicious Pork Jjageuli is ready to be served!
