IllustrationSpicy Pork Stew
A spicy pork stew where the gochujang and gochugaru are sautéed over low heat first, then rice-rinse water goes in.
Meat & stews · serves 4
How many servings?
How to make it
- 1
Sauté the seasoning
Add 1½ Tbsp of cooking oil, 1 Tbsp of gochugaru, and 3 Tbsp of gochujang and sauté them with the heat turned low.
- 2
Sauté the pork and onion
Add the pork and sear it, tossing the onion in alongside; once the pork is partly cooked, pour in 3⅓ cups of rice-rinse water.
- 3
Add the vegetables
Wait for it to come to a hard boil, then add the potato and Korean zucchini and simmer over medium heat.
- 4
Finish
Finish with 1 Tbsp of tuna extract sauce, 1 Tbsp of guk-ganjang, 2 Tbsp of minced garlic, the green onions, and the cheongyang chili peppers.
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.
thebobkim.com/en/recipe/k047 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.