Spicy Dwaejigogi Gamja Jjigae (Pork and Potato Stew)
A spicy, warming 2-serving stew made by stir-frying pork and sliced potatoes before simmering.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Seasoned pork and starch-rinsed potatoes are stir-fried, then simmered in broth to bring out a deep, savory flavor. Adding just a little gochujang keeps the broth from tasting heavy, while salt or salted fermented shrimp gives it a clean finish. Spicy and warming, it is wonderful as a winter side dish for rice or as an accompaniment for drinks.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Potato1, 100 g (medium)
- Pork100 g
- Onion1/4
- Large green onion (daepa)1/2 stalks
- Green chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Sweet potato glass noodles (dangmyeon)50 g
- Anchovy broth (or water from washing rice, water)2.5 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)2 tsp
- Salt1/2 tsp
- Ground black peppera little
Meat marinade
- Mirin (cooking rice wine)1 tbsp
- Salt1 tsp
- Minced garlic1 tsp
- You can also season with saeujeot (salted fermented shrimp) or soup soy sauce instead of salt.
- The sweet potato glass noodles are optional.
Steps
Season the pork with minced garlic, soy sauce, and mirin.
Cut the medium potato into thick half-moons and rinse in cold water to remove the starch.
Cut the onion into pieces similar in size to the potato, and diagonally slice the large green onion and chili peppers.
Boil the sweet potato glass noodles in boiling water until only halfway cooked, then drain. (You can skip them.)
Grease an earthenware pot or regular pot with a little cooking oil, then add the pork and potato and stir-fry them.
Once the surface of the pork is cooked...
Pour in broth or water. If you want to add sweet potato glass noodles, pour in two and a half cups...
If making it without noodles, pour in 2 cups.
Skim off the foam cleanly as the broth comes to a rolling boil.
If you add the gochujang first, it all gets swept away when skimming this foam.
Add 2 tsp of gochujang. Adding just a little gives it a rich savory flavor and tastes great.
If you season it with only gochujang, the broth becomes heavy.
Add the onion and season with salt.
You can also season with saeujeot (salted fermented shrimp) or soup soy sauce.
Finally, add the chili peppers, large green onion, and sweet potato glass noodles, and add gochugaru or ground black pepper to taste, then bring it to a boil once more.
If eating with children, leave out the Cheongyang chili pepper.
The potato stew is simmering nicely.
Ppunwife's tips
- If you add the gochujang first, it will get skimmed away along with this foam.
- If you season it with only gochujang, the broth becomes heavy.
- If eating with children, leave out the Cheongyang chili pepper.
FAQ
Can I use other seasonings instead of salt to adjust the taste?
Yes, you can also season it with saeujeot (salted fermented shrimp) or soup soy sauce instead of salt.
Why is the gochujang added later when skimming off the foam?
If you add the gochujang from the beginning, the gochujang seasoning will get skimmed away along with the foam of impurities that forms as it boils.
Do I keep the same amount of broth if I do not add sweet potato glass noodles?
When adding sweet potato glass noodles, pour in 2.5 cups of broth, and when cooking without noodles, adjust it down to 2 cups.
How can I reduce the spiciness when eating with children?
You can make it less spicy by omitting the Cheongyang chili pepper at the final step.
