Hot and Spicy Korean Potato and Pork Stew
Chef’s Tip!
This delicious Korean stew can be made with other bone in cuts of meat.
1 hour
2 servings
none
Ingredients
Pork shoulders, soaked in cold water for 50 minutes, 6 pieces
Garlic, minced 20 Gr
Ofood fine gochugaru 15 Gr
Ofood gochujang paste 40 Gr
Ofood doenjang 40 Gr
Cooking wine, bay leaf 30 Ml
Water 5 L
Baby potatoes, peeled 10 each
Bok choy 4 pieces
Scallions, sliced to garnish
Fresh chili’s, sliced to garnish
Sesame leaves, sliced 10 Gr
Toasted perilla seed powder to taste
Directions
- Blanch the pork shoulders in hot water for about 10 minutes and rinse in cold water to remove any impurities and excess fat.
- Place the pork shoulders back into the clean pot and add garlic, gochugaru, gochujang, doenjang and wine.
- Fill up with 5L of water and boil over medium-high heat for 25 minutes.
- Reduce the heat to medium and add potatoes and bok choy, cook for an additional 15 minutes.
- Finish with green onion, chili, sesame leaves and perilla powder.
- Serve warm with steamed rice.
