Korean Jjageuli Pork Stew
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Jjageuli is not supposed to leave much broth behind.
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Gochujang seasoning is fried in rendered pork fat, thick-cut potatoes go in, and as they simmer they slump and crumble until only a shallow, thick sauce is left in the pot. It sits closer to a rice topping than a soup.
Ingredients
Instructions
- 1
Dice potatoes into 2cm cubes so they can naturally thicken the broth.
Slice the onion into 1cm strips and finely chop the green onion.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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