Korean Red Pepper Paste Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Two tablespoons of gochujang set the base, and half a tablespoon of chili flakes adjusts the heat.
Read more
Pork shoulder is first cooked with a little of the water, then the seasoning is fried onto it for a minute, which keeps the gochujang from floating separately in the broth. It suits being ladled generously over cold rice.
Ingredients
Instructions
- 1
Cut 150g pork shoulder into 2cm cubes, and dice the potato, zucchini, onion, and tofu into similar bite-sized pieces to ensure even cooking throughout the stew.
- 2
Put the pork in the pot with part of the 600 ml water and cook over medium heat for 3 minutes.
Stir so it does not stick until the red color disappears from the surface.
- 3
Add 2 tbsp gochujang, 0.5 tbsp gochugaru, 0.5 tbsp soy sauce, and 1 tbsp minced garlic, then stir-fry for 1 minute so the paste absorbs the rendered pork fat.
- 4
Pour in the remaining water and add the firm potato first.
Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes until the potato is tender and the broth thickens.
- 5
Add the tofu, zucchini, and onion, then simmer for 5 more minutes until the zucchini softens and the tofu completely absorbs the concentrated flavors of the red pepper paste.
- 6
Add the sliced green onions and boil for 1 more minute until the aroma infuses the stew, then turn off the heat and serve by ladling the broth over rice.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Beef Doenjang Jjigae
Potato, Zucchini
Country-style Soybean Paste Stew
Potato, Zucchini
Korean Doenjang Braised Tofu
Zucchini, Onion