Spicy Pork Neck Stew (Jjageuli)
A Hearty and Spicy Jjageuli Stew Made with Pork Neck
This is a delicious pork neck stew, perfect for mixing with rice. Its rich and savory flavor makes it an irresistible rice companion!
Main Ingredients
- 150g Pork neck
- 1/2 block Tofu
- 1/3 Zucchini
- A small piece of Radish (or 1/2 potato as a substitute)
- 1 small Onion
- 10cm piece of Green onion
Seasoning
- 1 Tbsp Gochujang (Korean chili paste, generously filled)
- 1/2 Tbsp Doenjang (fermented soybean paste, homemade preferred)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/3 Tbsp Minced garlic
- 1 Tbsp Gochujang (Korean chili paste, generously filled)
- 1/2 Tbsp Doenjang (fermented soybean paste, homemade preferred)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/3 Tbsp Minced garlic
Cooking Instructions
Step 1
First, bring a pot of water to a boil and add the pork neck. Once the pork changes color, remove it and cut it into bite-sized pieces. This step helps remove any gamey smell and ensures a cleaner flavor.
Step 2
In a pot, combine 1 Tbsp Gochujang, 1/2 Tbsp Doenjang, and 1/2 Tbsp Gochugaru. Add a moderate amount of water and whisk until well combined. Bring the mixture to a rolling boil over high heat. Boiling the seasoning base first develops a deeper flavor.
Step 3
Once the seasoning base is boiling, add the radish (or potato) and zucchini, which have been cut into irregular pieces. Let it simmer until the vegetables are tender, allowing them to absorb the flavors of the broth.
Step 4
When the radish and zucchini are partially cooked, add the chopped onion and cubed tofu. Continue to simmer, ladling the broth over the ingredients as it cooks. This helps the tofu and vegetables absorb the seasoning evenly.
Step 5
Finally, add the chopped green onion and minced garlic, and let it simmer for another moment to finish. For an extra spicy kick, you can add a chopped Cheongyang pepper at this stage. This stew is absolutely delicious served over a bowl of hot rice!
