Korean Jjageuli Pork Stew
Jjageuli jjigae is a thick, reduced-broth stew of pork and potato simmered in a gochujang and gochugaru sauce. As the potato pieces break down, they naturally thicken the stew into a hearty, almost gravy-like consistency. The pork fat renders into the spicy-sweet seasoning, creating a deeply coating sauce meant to be spooned over rice. Onion and green onion add sweetness and fragrance, making this a satisfying one-pot meal that needs little else on the side.
Adjust Servings
Instructions
- 1
Dice potatoes thickly and slice onion and green onion.
- 2
Sauté pork in a pot until lightly browned.
- 3
Add gochujang, chili flakes, and soy sauce; cook for 1 minute.
- 4
Add water and potatoes; boil, then simmer 12 minutes.
- 5
Add onion and reduce until the broth becomes thick, about 8 minutes.
- 6
Finish with green onion and cook 1 more minute.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Young Radish Kimchi Stew
This kimchi jjigae uses chonggak kimchi - small, whole ponytail radishes fermented in chili paste - instead of the usual napa cabbage kimchi. The radish pieces retain a crisp, crunchy bite even after simmering, giving the stew a texture that sets it apart. Pork shoulder and a generous pour of kimchi brine build a robust, tangy broth, with tofu added to balance the bold flavors.
Korean Zucchini Pork Stew
Aehobak-jjigae is a home-style Korean stew that builds bold flavor from modest ingredients - pork, zucchini, and a spoonful each of gochujang and gochugaru. The pork is stir-fried first with garlic to render fat and build a savory fond at the bottom of the pot, then the chili paste is toasted into the fat before anchovy broth goes in. This layering technique gives the broth a depth that plain boiling cannot achieve. The zucchini cooks in the simmering liquid for just six minutes, softening into the stew while keeping enough structure to hold its half-moon shape. The broth finishes spicy and slightly sweet from the pork fat and vegetable sugars, with enough body to soak into a bowl of rice. A reliable weeknight meal that requires no special ingredients beyond a basic Korean pantry.
Korean Kimchi Jjigae (Kimchi Stew)
Kimchi jjigae is the quintessential Korean home-cooked stew, built on well-fermented kimchi and pork belly simmered together until the flavors fully meld. The kimchi's sharp acidity breaks down the richness of the pork fat, producing a broth that is simultaneously tangy, spicy, and deeply savory. A spoonful of doenjang adds another layer of fermented complexity, while tofu blocks absorb the fiery liquid. Finished with a drizzle of sesame oil, it is the definitive comfort food served with steamed rice.
Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
Pork kimchi jjigae is one of the most beloved home-cooked Korean stews, built on aged kimchi and pork shoulder. The marbled fat from the pork shoulder melts into the broth, balancing the kimchi's sharp acidity with richness. Tofu and onion bulk up the pot, while soup soy sauce and chili flakes season the liquid. The riper and more sour the kimchi, the better this stew tastes - it is the ideal use for old kimchi.
Korean Gochujang Pork Bulgogi
Gochujang dwaeji bulgogi marinates pork neck in gochujang, soy sauce, chili flakes, garlic, and plum syrup, then stir-fries it over high heat for an intensely flavored main course. The plum syrup provides a bright, tangy sweetness that counterbalances the fermented heat of gochujang. Perilla leaves are tossed in at the very end, their herbal aroma cutting through the richness of the pork and adding a distinctive Korean fragrance. Onion melts into the sauce for rounded sweetness while green onion contributes a fresh bite. It is excellent served over rice or wrapped in lettuce leaves for contrasting textures.
Korean Braised Pork Backbone
Deungppyeo-jjim is pork backbone braised with potato and green onion in a sauce of doenjang, gochugaru, and soy sauce. After a long simmer, the meat and cartilage between the vertebrae pull away from the bone effortlessly. Doenjang lays a deep, fermented base note while chili flakes add a sharp heat on top. The potatoes cook until they are soft enough to break apart with a spoon, melding into the thick broth. Picking the meat from between the bones is part of the appeal, making this a popular dish to share over drinks.