Pork and Potato Jjageuli Stew: A Hearty One-Pot Meal
Rich and Flavorful Jjageuli Stew Packed with Pork and Potatoes
Introducing our Pork and Potato Jjageuli Stew, a delightful dish featuring tender, slow-cooked potatoes and generously cut pieces of pork shoulder. This stew boasts a thick, savory broth and ample chunky ingredients, making it a perfect side dish or even a standalone meal. It’s wonderfully satisfying spooned over rice!
Main Ingredients
- Pork shoulder 500g (cut into chunky pieces)
- Small potatoes 3 (peeled, cut in half lengthwise, and soaked in cold water)
Cooking Instructions
Step 1
Let’s start by making the essential seasoning paste for our delicious Jjageuli stew! In a bowl, combine 2 Tbsp soy sauce, 2 Tbsp gochujang, 1/2 Tbsp doenjang, 1 Tbsp gochugaru, 2 Tbsp cheongju, 1 Tbsp plum extract, 1 Tbsp sesame oil, 1 Tbsp minced garlic, and 1/4 tsp black pepper. Mix everything thoroughly until well combined and smooth. Preparing the seasoning in advance will make the cooking process much easier.
Step 2
Prepare 500g of pork shoulder, cut into chunky pieces by your butcher. Don’t worry if the pieces are large; they’ll tenderize during cooking. Add the pork to the prepared seasoning paste and mix well with your hands, ensuring each piece is evenly coated. Letting it marinate for a while will allow the flavors to penetrate the meat more deeply. We recommend marinating for at least 10 minutes.
Step 3
Take 3 small potatoes and peel them thoroughly. Cut the potatoes in half lengthwise, then slice them into half-moon shapes about 1 to 1.5cm thick. It’s important to soak the cut potatoes in cold water to remove excess starch. This step prevents the potatoes from sticking together when frying and results in a cleaner broth. Soak them for about 10 minutes, then rinse under running water and drain well in a colander.
Step 4
Now, it’s time to start sautéing. Heat a pot or deep pan over medium heat and add 1/2 Tbsp of cooking oil. Add the thickly sliced half onion and sauté until it becomes translucent, releasing its aroma. The sweetness from the onions will enhance the overall flavor of the Jjageuli stew.
Step 5
Once the onions start to turn translucent, add the drained potatoes and sauté until their surfaces become slightly transparent. This initial sautéing step helps to firm up the potatoes and further develops their sweetness.
Step 6
After the potatoes have been sautéed for a bit, add all the marinated pork. Increase the heat to high and stir-fry until the pork is completely cooked through. Searing the pork until it’s nicely browned and no longer pink will ensure it’s tender and free of any gamey smell.
Step 7
Once the pork and potatoes are well sautéed, pour in 2.5 cups (approx. 500ml) of dashima kelp and anchovy broth. The broth should be enough to generously cover the ingredients. Using broth instead of plain water will impart a much richer and deeper flavor to the stew.
Step 8
Now it’s time to let everything simmer and meld together. Bring the stew to a rolling boil over high heat, then reduce the heat to medium-low. Cover the pot and let it simmer gently for about 15 to 20 minutes, or until the potatoes are completely tender and soft. You can test for doneness by piercing a potato with a chopstick; it should go through easily. Finally, stir in the diagonally sliced green onion and simmer for another moment to finish. Your delicious Pork and Potato Jjageuli Stew is ready! Enjoy it hot with a bowl of rice.
