Korean Jjageuli Pork Stew

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

pork180 gg

potato180 gg

onion80 gg

green onion½ eaea

gochujang1 tbsptbsp

Korean chili flakes1 tbsptbsp

soy sauce1 tbsptbsp

water450 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Control

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

Season

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

Control

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

Control

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

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Jjageuli jjigae reduces pork and potatoes into a thick, concentrated gravy designed for mixing into rice with its bold red pepper paste seasoning.
Finish cue: Toss in the green onion and boil for 1 final minute to release its fragrance.
Avoid this: Stir-fry for 1 minute to infuse the spicy seasoning into the meat without burning.