Spicy Pork and Potato Stew
Hearty and Flavorful Korean Pork and Potato Stew (Dwaeji Gukbap Style)
Enjoy a comforting and flavorful Korean Pork and Potato Stew, known as ‘Dwaeji Gamja Jjigae’. This hearty stew features tender chunks of pork and fluffy potatoes swimming in a rich, spicy broth seasoned with gochugaru (Korean chili powder). Perfect for a satisfying meal, this recipe offers a delightful balance of savory pork and soft, delicious potatoes. For an extra depth of flavor, we recommend using anchovy-kelp broth instead of plain water. Find more details at http://blog.naver.com/ajok10.
Stew Ingredients- 4 medium potatoes, peeled and cut into large chunks
- 1 medium onion, roughly chopped
- Approx. 200-250g (1 bowl) pork, cut into bite-sized pieces (stew meat)
- 1 Tbsp Cheongju (Korean rice wine) or Mirin
- A small bunch of scallions (green onions), chopped
- A pinch of black pepper
- 2 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp minced garlic
- A pinch of salt
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Mirin (sweet rice wine)
Cooking Instructions
Step 1
First, prepare the potatoes, the star of our stew. Peel them and cut them into large, bite-sized pieces. Avoid cutting them too small, as they might become mushy when cooked. Slightly larger pieces will hold their shape better.
Step 2
Next, chop the onion into large pieces, similar in size to the potatoes. The onion will add a wonderful sweetness and depth to the broth.
Step 3
For the pork, season the bite-sized pieces with 1 tablespoon of Cheongju (or Mirin) and a pinch of black pepper. Gently mix to coat the meat. Let it marinate for about 10 minutes to tenderize the pork and remove any gaminess.
Step 4
Now, let’s make the flavor-packed seasoning paste for our spicy stew. In a small bowl, combine 2 tablespoons of Gochugaru, 1 tablespoon of Guk-ganjang (or regular soy sauce), 1/2 tablespoon of minced garlic, 1 tablespoon of Mirin, and a pinch of salt. Mix everything well until you have a smooth paste.
Step 5
Heat a cooking pan over medium heat and add a little cooking oil. Add the marinated pork and stir-fry until it’s browned on all sides. Searing the pork first locks in its juices, making it more flavorful and tender.
Step 6
Once the pork is nicely browned, add the large potato chunks to the pan and sauté them with the pork for a few minutes. This helps the potatoes absorb some of the pork’s flavor and become fluffy. After sautéing, transfer the pork and potatoes to a pot or a Korean earthenware pot (ttukbaegi). Pour in enough water or anchovy-kelp broth to generously cover all the ingredients. Using broth will give your stew a richer, more complex taste. Bring the stew to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender. When the potatoes are almost cooked through, add the chopped onions and continue to simmer for a few more minutes until the onions are softened.
Step 7
Finally, add the chopped scallions to the stew. Let it simmer for just another minute or two. This will give a fresh, mild onion flavor without making the scallions overly soft.
Step 8
And there you have it – a delicious and hearty Pork and Potato Stew! The generous amount of pork, the perfectly fluffy potatoes, and the wonderfully spicy broth make this a truly satisfying dish. It’s guaranteed to make you want to eat more rice!
