Korean Bellflower Root Pork Stew
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Pork shoulder is marinated in gochujang, stir-fried with onion and simmered in rice-rinsing water for ten minutes before the deodeok and oyster mushrooms go in, because the root's aroma fades the longer it boils.
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Leftovers thicken overnight; add a splash of water or rice water when reheating.
Ingredients
Instructions
- 1
Peel 120g of deodeok root and split it lengthwise.
Gently pound the pieces with a rolling pin to soften the fibers, then cut into 4cm lengths to ensure the spicy seasoning is absorbed evenly during cooking.
- 2
Mix 220g of pork shoulder cut into bite-sized pieces with 1 tablespoon of gochujang, 1 tablespoon of gochugaru, and half a tablespoon of minced garlic. Allow the meat to marinate for 10 minutes to develop deep flavor.
- 3
Add half a sliced onion and the marinated pork to a preheated pot.
Stir-fry over medium heat for about 3 minutes until the pork fat renders out and the meat surface becomes cooked and opaque.
- 4
Pour in 700ml of rice-rinse water along with 1 tablespoon of soup soy sauce and the remaining garlic.
Simmer for 10 minutes, allowing the rice water to mellow the sharp heat of the chili paste.
- 5
Add the prepared deodeok root and 100g of torn oyster mushrooms.
Simmer for 7 minutes more so the subtle bitterness of the root balances the rich pork fat while the ingredients maintain a pleasant texture.
- 6
Add 1 diagonally sliced green onion and simmer for 1 more minute.
Lower the heat before the broth reduces too far, then ladle into bowls to serve with warm rice.
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