Gamja Jjigae (Potato Stew) with Chewy Glass Noodles
A spicy stew made by stir-frying pork and potatoes, simmering them in broth, and adding chewy glass noodles.
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 →
This stew starts by stir-frying seasoned pork and thickly sliced potatoes before pouring in broth to simmer. Gochujang and gochugaru give it a spicy kick, and the chewy glass noodles soak up all the flavorful seasoning.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Potato1, 150 g (medium)
- Pork150 g (pork shoulder, picnic shoulder, or ham)
- Sweet potato glass noodles (dangmyeon)50 g
- Onion1/2
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth3 cups
Meat marinade
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Ginger juice1/3 tsp
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Sugar1 tsp
- Salt1 tsp
- Ground black peppera little
- Soak the sweet potato glass noodles ahead of time to soften them, or if you are short on time, submerge them in water and microwave for at least 3 minutes until par-cooked and tender.
- You may also add ingredients such as tofu or zucchini.
- You can also season with soup soy sauce (guk-ganjang) or salted fermented shrimp (saeujeot) instead of salt.
Steps
1. Prepare pork such as pork shoulder, picnic shoulder, or ham, slice it slightly thick,
add the seasoning ingredients, and mix gently by hand.
2. Cut the medium potato into thick half-moons and rinse in cold water to remove excess starch.
Slice the onion into pieces similar in size to the potato, and diagonally slice the large green onion and chili peppers.
You may also add ingredients such as tofu or zucchini.
3. Soak the sweet potato glass noodles ahead of time to soften them, or if you are short on time,
submerge them in water and microwave for at least 3 minutes until par-cooked and tender.
4. Drizzle a little oil into a pot, add the pork and potatoes, and stir-fry.
5. Once the outer surface of the meat turns white...
6. Pour in the broth or water.
If adding glass noodles, pour in 3 cups; if not adding glass noodles, pour in only 2 cups and a half.
As the broth boils vigorously, skim off any foam that rises to the surface cleanly.
7. Add gochujang and simmer until the potatoes are almost cooked through, then add the onion...
8. Add the soaked sweet potato glass noodles and simmer briefly.
10
9. Add the large green onion, chili peppers, gochugaru, sugar, salt, and a little ground black pepper.
You can also season with soup soy sauce (guk-ganjang) or salted fermented shrimp (saeujeot) instead of salt.
10. Simmer just a little longer until all ingredients are cooked through, and it is ready.
Ppunwife's tips
- Cut the medium potato into thick half-moons and rinse in cold water to remove excess starch.
- If adding glass noodles, pour in 3 cups; if not adding glass noodles, pour in only 2 cups and a half.
- As the broth boils vigorously, skim off any foam that rises to the surface cleanly.
FAQ
What should I do if I did not soak the glass noodles in advance?
Pour in enough water to submerge the noodles and microwave for at least 3 minutes; they will become par-cooked and tender.
How should I adjust the amount of broth if I do not add glass noodles?
When adding glass noodles, pour in 3 cups of broth, and if omitting the glass noodles, cook by pouring in only 2 cups and a half.
Can I use other seasonings besides salt to adjust the final taste?
It is also great to adjust the seasoning using soup soy sauce (guk-ganjang) or salted fermented shrimp (saeujeot) instead of salt.
