Spicy Gamja Jjageuri (Thick Potato and Pork Stew)
A thick stew simmered with pork, diced potatoes, and a savory gochujang seasoning.
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 is made by simmering pre-seasoned pork, potatoes, and vegetables in anchovy broth along with a gochujang seasoning until reduced and thick. The gochujang creates a rich, deeply savory broth that is perfect for mixing into a bowl of warm rice.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Potato1, 200 g
- Pork200 g
- Onion1/4
- Squash1/4, 60 g
- Anchovy broth2 1/2 cups
Meat marinade
- Salt1/2 tsp
- Mirin (cooking rice wine)1 tbsp
- Minced ginger1/2 tsp
- Ground black peppera little
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
- For the pork in this jjageuri, pork shoulder was used, but pork belly, picnic shoulder, or thinly sliced pork belly work great too. You can also make it with Spam or canned tuna.
- Mushrooms or tofu also make great additions to jjageuri.
- Instead of anchovy broth, you can pour in water and dissolve 2 broth tablets.
Steps
Prepare the ingredients
I used pork shoulder for this jjageuri stew. Pork belly, picnic shoulder, or thinly sliced pork belly are also good.
It is also delicious if you use Spam or canned tuna instead of pork.
Prepare 1 large potato, 1/4 onion, squash, large green onion (daepa), and Cheongyang chili pepper (hot green chili).
Mushrooms or tofu also make great additions to jjageuri.
Chop the ingredients
Cut the potato, squash, and onion into bite-sized dice.
Thinly slice the large green onion and Cheongyang chili pepper.
Pre-season the pork
Season the pork with 1/2 tsp salt, 1 tbsp mirin (cooking rice wine), 1/2 tsp minced ginger, and a little ground black pepper.
This removes any unpleasant gamey odor from the pork and gives the meat much better flavor when chewed.
Add ingredients to the pot
Add all of the pork, potato, squash, and onion into the pot.
Pour in 2 1/2 cups of anchovy broth.
Instead of anchovy broth, I poured in water and added 2 broth tablets.
Add 2 tbsp gochugaru (Korean chili flakes), 1 tbsp gochujang (Korean red chili paste), 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced garlic, and 1 tbsp mirin (cooking rice wine).
Simmer
Once the broth comes to a rolling boil, simmer for about 3 minutes until all the ingredients are fully cooked and the broth reduces and thickens.
Taste it, and if it is bland, adjust the seasoning with salt. Finally, add the large green onion and Cheongyang chili pepper to finish. If using mushrooms, add them at this stage as well.
Complete
Jjageuri is truly the easiest broth dish you can make.
Because gochujang is added to the seasoning, the broth becomes thick and wonderfully appetizing.
Ppunwife's tips
- Pre-seasoning the pork removes gamey odors and gives the meat much better flavor when chewed.
- Taste the stew, and if it tastes bland, adjust the seasoning with salt.
FAQ
Which cut of pork is best to use?
Besides pork shoulder, pork belly, picnic shoulder, or thinly sliced pork belly all work very well.
Can I use other ingredients instead of pork?
Spam or canned tuna are great substitutes that pair wonderfully in this stew.
What should I do if I don't have anchovy broth?
You can easily substitute it by dissolving broth tablets in water.
