Korean Jjageuli Pork Stew
Quick answer
Jjageuli jjigae is a Korean pork and potato stew characterized by its thick, reduced broth and spicy seasoning.
What makes this special
- Jjageuli jjigae reduces pork and potatoes into a thick, concentrated gravy designed for mixing into rice with its bold red pepper paste seasoning.
- Potato starch thickens the broth naturally as it simmers
- Pork is seared first before gochujang deepens the sauce
Key ingredients
Core cooking flow
- 1 Dice potatoes into 2cm cubes so they can naturally thicken the broth.
- 2 Place 180g of pork in a pot over high heat.
- 3 Add 1 tbsp each of gochujang, chili flakes, and soy sauce.
Jjageuli jjigae is a Korean pork and potato stew characterized by its thick, reduced broth and spicy seasoning. The cooking process starts by searing diced pork over high heat to render its fat, then stir-frying it with gochujang, chili flakes, and soy sauce to build a flavorful base. Thickly diced potatoes and water are added to the pot and simmered. As the potatoes cook and break down, their natural starches dissolve into the liquid, thickening it into a rich sauce. Onions are simmered in the pot to add sweetness, and green onions are stirred in during the final minute of cooking to release their aroma. Unlike typical soupy stews, this dish is intentionally reduced to a concentrated consistency. This makes it ideal for spooning over warm rice and mixing together as a hearty meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Dice potatoes into 2cm cubes so they can naturally thicken the broth.
Slice the onion into 1cm strips and finely chop the green onion.
- 2Control
Place 180g of pork in a pot over high heat.
Sauté until the fat renders out and the meat surface becomes evenly browned and fragrant.
- 3Season
Add 1 tbsp each of gochujang, chili flakes, and soy sauce.
Stir-fry for 1 minute to infuse the spicy seasoning into the meat without burning.
- 4Control
Pour in 450ml of water and add the potatoes.
Bring to a boil on high heat, then reduce to medium and simmer for 12 minutes with a lid until softened.
- 5Control
Add the onion and simmer for 8 more minutes.
Stir occasionally as the potatoes break down and the broth reduces into a thick, concentrated sauce.
- 6Heat
Toss in the green onion and boil for 1 final minute to release its fragrance.
Turn off the heat once the stew achieves a rich, hearty consistency.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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