[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.
Thank you, Steve!
One of the best soups I’ve ever tasted. Thank you!
Thank you so much!!! So happy to hear.