Korean Bellflower Root Pork Stew
This stew combines pork shoulder and bellflower root in a bold, chili-laced broth made with rice-rinse water. Gochujang, gochugaru, and soup soy sauce build layers of heat and umami, while oyster mushrooms add meaty depth. The bellflower root's slight bitterness cuts through the richness of the pork, keeping each spoonful clean on the palate. With generous chunks of meat and vegetables, it works well as a standalone main dish over steamed rice.
Adjust Servings
Instructions
- 1
Peel bellflower root, split lengthwise, gently pound, and cut into 4 cm pieces.
- 2
Marinate pork with gochujang, gochugaru, and half the garlic for 10 minutes.
- 3
Add onion and pork to a pot and stir-fry over medium heat for 3 minutes.
- 4
Pour in rice-rinse water, add soup soy sauce and remaining garlic, then simmer 10 minutes.
- 5
Add bellflower root and oyster mushrooms; simmer 7 more minutes.
- 6
Finish with green onion for 1 minute and serve immediately.
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