Spicy & Sweet Gochujang Pork Jjageuli: The Golden Recipe for a Rice Thief
Discover the delightful ‘Jjageuli’! This is the golden recipe for Gochujang Pork Jjageuli, a dish that will have everyone asking for seconds.
Tonight’s dinner is Jjageuli! I admit, I didn’t know what Jjageuli was until I visited the Cheonan region and stumbled upon their amazing pork jjageuli. I was so captivated by its flavor that I had to learn how to make it myself. It’s perfect for wrapping in lettuce wraps (ssam) or mixing with rice – it’s truly a ‘rice thief’! This Gochujang Pork Jjageuli boasts a thick, rich, and savory taste that makes a delicious meal possible for the whole family, even without other side dishes. It’s highly recommended for a simple yet satisfying meal! ^^
Ingredients- Pork 400g (pork neck or belly recommended)
- Potatoes 200g
- Green onion 1 stalk
- Zucchini 1
- Onion 200g
- Oyster mushrooms 200g
- Green chili peppers 2
Pork Marinade- Gochujang (Korean chili paste) 90g
- Minced garlic 40g
- Black pepper 1g
- Gochugaru (Korean chili flakes) 20g
- Sugar 5g
- Soy sauce 20g
- Gochujang (Korean chili paste) 90g
- Minced garlic 40g
- Black pepper 1g
- Gochugaru (Korean chili flakes) 20g
- Sugar 5g
- Soy sauce 20g
Cooking Instructions
Step 1
First, gently rinse the oyster mushrooms and then tear them lengthwise into strips. This helps the seasoning penetrate better and improves the texture.
Step 2
Peel the onion, rinse it, and then slice it into thin strips. Avoid slicing too thinly so it holds its shape during cooking.
Step 3
Wash the zucchini, trim the ends, and slice it thinly in a fan shape (like a ginkgo leaf). Slicing them not too thick ensures they cook evenly and quickly.
Step 4
Wash and finely chop the green onion. Also, finely chop the green chili peppers to add a spicy kick. You can remove the seeds from the chilies to control the heat level.
Step 5
Peel and wash the potatoes, then slice them thinly, similar to how you sliced the zucchini. The starch released from the potatoes will help thicken the stew.
Step 6
Prepare the pork, preferably using pork neck or belly. Cut it into bite-sized pieces. Cutting them too small might cause them to break apart during cooking.
Step 7
Add the sugar (5g) to the cut pork and gently knead it with your hands. Sugar helps tenderize the meat and allows the marinade to penetrate better.
Step 8
Now, add the gochujang (90g), minced garlic (40g), gochugaru (20g), soy sauce (20g), and a pinch of black pepper. Mix everything thoroughly to marinate the pork.
Step 9
Knead the marinated pork well to ensure the seasoning is evenly distributed. This step is crucial for making the jjageuli tender and flavorful. Letting it marinate for a bit will enhance the taste further.
Step 10
In a deep pot or wok, combine the marinated pork, sliced potatoes, and sliced onions. Add about 800g of water (enough to cover the ingredients) and bring it to a boil over high heat. Cook until the potatoes are fully tender.
Step 11
Once the pork and potatoes are cooked through, add the sliced zucchini, chopped green onions, green chilies, and torn oyster mushrooms. Let it simmer for a short while to combine the flavors, being careful not to overcook the vegetables until they become mushy. A quick simmer of about 5 minutes is usually sufficient.
Step 12
For the best jjageuli experience, it should be reduced to a thick, stew-like consistency, perfect for wrapping or mixing with rice. The starch from the potatoes will naturally thicken the stew, so controlling the initial water amount is key. Taste and adjust seasoning if needed, adding more soy sauce if it’s not salty enough.
Step 13
And there you have it – a delicious and thick pork jjageuli! It’s wonderfully flavorful even with a bit of broth, and don’t hesitate to add all ingredients together at once; it’s hard to go wrong with this recipe! Enjoy it mixed with rice or wrapped in fresh greens. It’s a truly satisfying dish! ^^
