[Gamja: potato, Duejigogi: pork, Jjigae: stew]
I like this hearty nutritious spicy stew especially on a cold day. It is full of vegetables and the pork makes it even tastier. This classic stew is especially favored by men and is great with a little soju!
- 200g (about 1/2 pound) of a fatty part of pork such as pork belly or pork butt, cut into bite sizes
- 1 tablespoon of vegetable oil, preferably grape seed oil
- 2 potatoes, peeled and cubed
- 1 zucchini, cut into about the same size as the potatoes
- 1 onion, diced
- About 5 shitake mushrooms, fresh or dried
- 1 package of tofu, cut into cubes – optional
- 2 scallions, chopped or thinly cut diagonally
- 1 red chili pepper thinly cut – optional
Pork marinade ingredients:
- 2 tablespoons of diced scallion
- 1 tablespoon of minced garlic
- 2 teaspoons of minced ginger
- 1 1/2 tablespoons of sake
- 2 teaspoons of soy sauce
- A pinch of black pepper
- 4 tablespoons of gochujang (고추장, red pepper paste)
- 1 tablespoon of gochugaru (고추가루, red pepper powder)
- 2 tablespoons of garlic, minced
- 4 tablespoons of sake
- 1 1/2 tablespoon of soy sauce
- Salt, to taste
- Black pepper, to taste
- Mix the pork marinade ingredients and marinate the pork. Let it sit in the refrigerator.
- Mix the soup sauce.
- If you are using dried shitake mushrooms, place them in warm water for about 15-20 minutes.
- Cut all the vegetables into similar sizes. Place the cut potatoes into water to prevent discoloring.
- Heat a large pot and drizzle vegetable oil such as grape seed oil.
- Sauté the marinated pork for about 3-5 minutes.
- Pour in about 6 cups of water. Mix in about 3/4 of the soup sauce. Increase the heat and bring the stew to a boil.
- Add all the vegetables except for the scallions and red chili pepper. Lower the heat to a simmer. Cover the pot and let it cook until the potatoes are fully cooked.
- Add the tofu, scallions and red chili peppers. Taste and add the remaining soup sauce if needed. Cook for 5 more minutes. Add salt and black pepper to taste. Serve with rice.