Korean Potato Stew (Pork & Potato Spicy Gochujang Pot)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Three potatoes, cut big, simmer with pork in a gochujang broth.
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The starch they release as they cook thickens the broth without any stock or added starch. Stir only now and then, just to keep the bottom from catching; more than that and the potatoes break.
Ingredients
Instructions
- 1
Peel 3 potatoes and cut each into 4 to 6 large chunks.
Slice 100 g pork about 2 cm thick so the meat cooks through while the potatoes soften without falling apart.
- 2
Pour 500 ml water into a pot and dissolve 1 tablespoon gochujang first.
Stir until no thick paste remains, because clumps can leave parts of the broth bland and other parts overly salty or spicy.
- 3
Add 1 tablespoon gochugaru and set the pot over high heat.
When the edges boil and the broth turns an even red, the seasoning is dispersed enough for the potatoes and pork.
- 4
Add the potatoes and pork, then bring the pot back to a boil.
Reduce to medium heat and simmer about 12 minutes, stirring only occasionally so the potato edges do not break down too early.
- 5
When a chopstick slides into a potato piece, simmer 3 to 5 minutes longer.
The potato starch should lightly thicken the broth, and the pork should be fully cooked with no raw center.
- 6
Check the broth consistency at the end.
Turn off the heat and serve hot when the potatoes are tender and their starch has thickened the broth.
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