Gochujang-jjigae (Chili Paste Stew)

How to make it

1. 1

   Prep

   • Cut the pork into bite-sized pieces. / • Slice the potato 1 cm thick. / • Cut the onion and Korean zucchini into large pieces.

2. 2

   Put the pork in the pot and sauté until browned on the outside.

3. 3

   Add the gochujang, gochugaru, and garlic and stir over low heat.

4. 4

   Pour in the water, add the potato, and simmer for 12 minutes.

5. 5

   Add the onion and Korean zucchini and simmer 8 minutes more.

6. 6

   Season with guk-ganjang and add the green onions.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Frying gochujang over high heat makes it stick and scorch on the bottom.
• If the potato slices aren't an even thickness, they cook unevenly.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.

Storage

Keeps 3 days refrigerated.