Spicy Dwaejigamja Jjagaeuri (Thick Sunchoke Stew)
A spicy stew made by simmering pork and potatoes down to a rich, thick broth.
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 is an easy stew that brings together pork, potatoes, and whatever vegetables are in your fridge. Simmered gently in anchovy broth with a gochujang seasoning, it develops a deep, thick, savory flavor. Spicy and comforting, it makes a great side dish for rice or a satisfying dish to accompany drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork200 g (pork shoulder, pork belly, or front leg)
- Potato1 (medium)
- Oyster mushrooms1/2 pack
- Enoki mushrooms1 pack
- Korean zucchini (aehobak)1/4
- Onion1/2
- Large green onion (daepa)1/2
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth2 cups
Meat marinade
- Salt1/2 tsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Any cut of pork works well—belly, shoulder, front leg, or rear leg. Using front leg meat with a little fat is a great option.
- Feel free to adjust the vegetables based on what you have in the fridge.
- If you have tofu on hand, it is highly recommended to add it.
Steps
Any cut of pork works well—belly, shoulder, front leg, or rear leg.
I prepared front leg meat, which has a little bit of fat.
You can also adjust the vegetables based on what is in your fridge.
First, season the meat with salt, mirin (cooking rice wine), and ground black pepper.
Cut the vegetables into slightly thick, bite-sized pieces.
I planned to add tofu but forgot; if you have some, definitely add it in.
In a deep pan, add the meat, anchovy broth,
all the vegetables except the mushrooms, and all the seasoning...
Once it comes to a rolling boil, simmer gently for about 3 minutes.
Add the mushrooms and simmer until the liquid reduces slightly...
The jjagaeuri stew is finished.
Rather than boiling it quickly all at once, this is best eaten while simmering gently at the table;
as it reduces and the broth thickens, the flavor becomes truly delicious.
Ppunwife's tips
- Rather than boiling it quickly all at once, this stew is best eaten while simmering gently at the table; as it reduces and the sauce thickens, the flavor becomes truly delicious.
FAQ
Which cut of pork should I use?
Pork shoulder, pork belly, front leg (picnic shoulder), or rear leg (ham) all work well. Using front leg meat with a little bit of fat is especially nice.
What is the key cooking tip to make it taste best?
Rather than boiling it quickly all at once, it is best enjoyed while continuing to simmer gently over low heat at the table so the broth thickens.
Is there any ingredient that is good to add besides the basic vegetables?
Adding tofu according to your preference makes the stew even heartier and more satisfying.
