Spicy and Rich Gamja Jjageuri (Thick Potato and Pork Stew)
A braised stew made by simmering finely chopped meat and potatoes with seasonings until thick, perfect for mixing into rice.
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 braised stew brings together potatoes, meat, and vegetables in one pot with just a shallow amount of broth. As it simmers, the starch from the potatoes naturally thickens the broth into a rich, spicy sauce. It makes a wonderful one-bowl meal spooned generously over warm rice and mixed in.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Thinly sliced pork belly200 g
- Potato2, 200 g (medium)
- Round Korean zucchini1/4
- Onion1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth (or 2 cups water + 1 broth tablet)2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 1/2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- Salta little
- Pork, Spam, or canned tuna all work well in gamja jjageuri. Instead of pork belly, pork front shoulder or rear leg cuts are also great.
- Use 2 peppers if they are about half the standard size.
Steps
Chop the ingredients
Cut the potatoes, round Korean zucchini, and onion into bite-sized pieces that are easy to mix with rice, and thinly slice the large green onion and Cheongyang chili peppers.
Cut the thinly sliced pork belly into similar sizes as well.
Add ingredients and seasonings
Add all the vegetables except the large green onion, along with all the meat, into a deep skillet or earthenware pot (ttukbaegi).
Add all of the listed seasonings:
2 tbsp gochugaru, 1 1/2 tbsp gochujang, 1 tbsp soup soy sauce, 1 tbsp minced garlic, 2 tbsp mirin, and a little ground black pepper.
Save the salt for adjusting the seasoning at the end.
Pour in 2 cups of anchovy broth, or 2 cups of water with 1 broth tablet.
Give it a rough stir so the seasonings dissolve.
Simmer
Bring it to a boil over high heat, and once it is bubbling vigorously all over, lower the heat to medium-low and simmer until all the ingredients are fully cooked.
As it simmers, the starch from the potatoes will make the broth thick and rich.
Tasting it now, it is already delicious. If it tastes a bit bland, adjust the seasoning with salt.
Add the large green onion, simmer briefly so its aroma spreads evenly, and finish cooking.
Complete
The gamja jjageuri is done.
The spicy broth has a slightly thick, rich consistency.
A potato gochujang stew infused with the savory flavors of pork...
As soon as it is cooked, it will make you empty a bowl of rice on the spot.
It is a dish that really helps bring back your appetite during scorching heat, so try whipping it up with in-season potatoes and your favorite ingredients.
Ppunwife's tips
- Salt is used at the end to adjust the seasoning only if it tastes too bland.
- Once it begins to boil vigorously, lower the heat to medium-low and simmer until all the ingredients are thoroughly cooked.
FAQ
Can I use other cuts or ingredients instead of thinly sliced pork belly?
Pork front shoulder or rear leg works well, and replacing it with Spam or canned tuna also tastes great.
What should I do if I do not have anchovy broth?
You can easily substitute it by dissolving 1 store-bought broth tablet in 2 cups of water.
Is there a trick to getting the broth nice and thick?
Once it comes to a boil over high heat, reduce to medium-low and simmer until the potatoes are thoroughly tender. The released potato starch will naturally thicken the broth.
