Pork Belly Stew (Ogyeopsal Jjigae)
A Hearty Pork Belly Stew with Potatoes and Onions, Perfect for a Rice Meal
I had some leftover pork belly from grilling, so I decided to make a warm and savory stew with potatoes and onions. This stew is so delicious when ladled over a bowl of rice and mixed in. The potatoes cook down to a creamy texture, giving the stew a wonderfully rich and comforting flavor. It’s a simple yet satisfying dish that’s perfect for any meal.
Stew Ingredients- Pork belly (or regular pork belly) 220g
- Potatoes 230g
- Onion 220g
- Green onion 80g
- Cheongyang chili pepper 1
- Red chili pepper 1
- Cooking wine (Mirin, etc.) 1 Tbsp
- Anchovy-kelp broth 400ml
Seasoning Ingredients- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 1 Tbsp
- Plum extract (Maesilcheong) 1 Tbsp
- Perilla oil 1 Tbsp
- Ginger powder a pinch (or minced ginger)
- Black pepper a pinch
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 1 Tbsp
- Plum extract (Maesilcheong) 1 Tbsp
- Perilla oil 1 Tbsp
- Ginger powder a pinch (or minced ginger)
- Black pepper a pinch
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Peel the potatoes and onions, then cut them into large chunks, about 2-3 cm in size. Cutting them too small might cause them to break down too much while cooking.
Step 2
Slice the green onion diagonally. Slice the Cheongyang and red chili peppers diagonally as well. If you prefer it spicier, you can increase the amount of Cheongyang peppers or remove the seeds.
Step 3
Cut the pork belly into bite-sized pieces, approximately 3-4 cm. If there are any bones, remove them to ensure a more tender stew.
Step 4
In a deep pot, add the sliced pork belly. Pour in 1 Tbsp of cooking wine to help remove any gamey odors. Stir-fry over medium heat until the pork starts to cook and release its fat.
Step 5
If there’s too much rendered fat, the stew might become greasy. Use a kitchen towel to carefully wipe away the excess fat from the bottom of the pot. This step helps create a cleaner flavor profile.
Step 6
Add all the prepared seasoning ingredients (minced garlic, gochugaru, soy sauce, plum extract, perilla oil, ginger powder, and black pepper) to the pot with the pork. Stir-fry for about 1-2 minutes, allowing the seasonings to coat the meat well.
Step 7
Pour in the 400ml of anchovy-kelp broth. If you don’t have broth, you can substitute with rice water or plain water. Bring the stew to a boil over high heat.
Step 8
Once the broth is boiling, add the chopped potatoes and onions. Reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the potatoes are tender.
Step 9
Check if the potatoes are cooked through by piercing them with a chopstick or spoon. They should be soft and easily pierced. If they are tender, proceed to the next step.
Step 10
Finally, add the sliced green onions and simmer for another 2-3 minutes, allowing the fresh flavor of the green onions to meld into the stew. This completes the stew.
Step 11
During the simmering process, skim off any foam or excess oil that rises to the surface. This will result in a clearer and cleaner broth.
Step 12
Add the Cheongyang and red chili peppers and simmer for a short while longer. Skim off any remaining oil that surfaces. Your spicy and refreshing pork belly stew is now ready to be enjoyed!
