Gamja Gochujang Jjigae (Potato Gochujang Stew)

Jon Ngo's avatar
Jon Ngo

Ingredients

  • 1
    Potato
  • 1
    White Onion
  • 1
    Red Chili Pepper
  • 1
    Cheongyang Pepper or Green Chili Pepper
  • 1
    Korean Leek or Scallion
  • 1
    Large Cluster of Oyster Mushrooms
  • 1
    Grey Squash or Zucchini
  • 200 grams
    Pork Belly
  • ½
    tbsp Doenjang (Korean Soybean Paste)
  • 1
    tbsp Soy Sauce
  • 1
    tbsp Garlic
    Minced or Chopped
  • 2
    tbsp Sesame Oil
  • 2
    tbsp Gochujang (Korean Red Pepper Paste)
  • 1
    tbsp Fish Sauce
  • 2
    tbsp Gochugaru (Korean Red Pepper Powder)
  • 1
    Liter of Rice Water
  • Rice

Instructions

1
Let's make Gamja Gochujang Jjigae (Potato Gochujang Stew)! This is an easy and hearty dish to make at home. It's best enjoyed with rice and kimchi. To drink, pair this stew with soju or makgeolli.
2
Peel and cut 1 Potato into bite-sized cubes
3
Slice 1 White Onion into long, thin strips
4
Slice 1 Red Chili Pepper and 1 Cheongyang Pepper or Green Chili Pepper diagonally into thin strips
5
Prepare 1 Korean Leek or Scallion by chopping off the green leaves and slicing off the end of the white part. Then, slice the remaining stem (diagonally) into thin strips. If using Green Onion or Scallions instead of Korean Leek, follow the same steps but you can use 2-3 stalks
6
Tear apart 1 Large Cluster of Oyster Mushrooms using your hands
7
Cut 1 Grey Squash or Zucchini into ½-inch thick pieces in the shape of half crescents (semi-circles)
8
Slice 200 grams Pork Belly into bite-sized chunks
9
Prepare the seasonings: 2 tbsp Sesame Oil, 1 tbsp Garlic (Minced or Chopped), 2 tbsp Gochugaru (Korean Red Pepper Powder), 1 tbsp Soy Sauce, 1 tbsp Fish Sauce, ½ tbsp Doenjang (Korean Soybean Paste), 2 tbsp Gochujang (Korean Red Pepper Paste)
10
Prepare the broth: Gamja Gochujang Jjigae is best enjoyed with a cup of Rice. While washing the rice, rinse and drain the rice water once or twice. Then, continue to wash the rice but reserve 1 Liter of Rice Water (or 4 cups) in a separate container.
11
On a stovetop, pour 2 tbsp of Sesame Oil into a deep pan over medium heat. Use a deep pan or a pot that can hold the 1 liter (or 4 cups) of Rice Water.
12
Once the oil starts to heat up, add 200g of pork belly into the pan. Grill the pork until it is mostly white and no longer raw (pink) on the outside. If there is only a little grease in the pan, add one more tbsp of sesame oil to avoid burning the seasoning.
13
Add ½ tbsp of Doenjang (Korean soybean paste), 2 tbsp of Gochujang (Korean red pepper paste), and 1 tbsp of Gochugaru (Korean red pepper powder) into the pan. Reduce the heat to low and combine the pork with the pastes and powder.
14
Immediately after the pork is mixed with seasoning, add 750ml (or 3 cups) of Rice Water to the pan. The remaining 250ml (or 1 cup) of Rice Water will be used later. IncfrZd the heat to medium-high and continue boiling the broth.
15
Add the Potato into the boiling broth. Continue to boil for 3 minutes. The potato is added first because it takes the longest to cook.
16
Add the White Onion, Mushroom, and Grey Squash to the broth and continue boiling for 3 minutes.
17
If too much of the broth evaporates or the ingredients are not submerged, add in the remaining 250ml (or 1 cup) of Rice Water. To avoid diluting the broth, you can add 1 tbsp of Gochugaru (Korean Red Pepper Powder) based on your spice preference.
18
Add the Garlic, Soy Sauce, and Fish Sauce into the broth and then stir into the stew.
19
Add the slices of Red Chili Pepper, Green Chili Pepper, and Korean Leek into the broth and mix well. Continue to boil for 3-5 minutes.
20
Serve in a stone bowl or clay pot (if available) and enjoy!
Share
Jon Ngo's avatar
Let's make Gamja Gochujang Jjigae (Potato Gochujang Stew)! This is an easy and hearty dish to make at home. It's best enjoyed with rice and kimchi. To drink, pair this stew with soju or makgeolli.