Korean Potato Stew (Gamja Jjageuli)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Yukon Gold potatoes
- 1/2 yellow onion
- 3 green onions
- 1 green chili (optional)
- 1/2 zucchini (170g)
- 1 package firm tofu (300g)
- 14.1 oz (400g) pork belly (or pork leg, shoulder, beef, chicken)
- 1 tbsp neutral-tasting oil
- 5 cups (1,200ml) water (or rice water)
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean soybean paste (doenjang)
- 2 tbsp soy sauce
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1/2 tsp sugar
- 1 tbsp Korean beef stock powder (dasida)
- Black pepper, to taste
Instructions
- 1
Cut the potatoes and onion into bite-sized pieces. Thinly slice the green onions and chili (if using). Cut the zucchini and tofu into cubes.
- 2
Cut the pork into bite-sized pieces.
- 3
In a small container, mix together Korean chili paste, Korean soybean paste, soy sauce, Korean chili pepper flakes, minced garlic, sugar, Korean beef stock powder, and black pepper to taste.
- 4
In a wok (or pot), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the green onions. Saute for 1 minute or until fragrant.
- 5
Add the pork and cook until light golden brown, about 3 to 4 minutes.
- 6
Add the potatoes and the seasoning paste. Stir-fry it over medium heat for 3 minutes. Add the water and onion. Cover and bring it to a boil over medium-high heat.
- 7
After 10 minutes, take the lid off and let it continue to boil for 3 minutes or until the potatoes are cooked through.
- 8
Add the rest of the ingredients: zucchini, tofu, and chili (if using). Simmer for another 7 minutes. Serve with hot rice. Enjoy~!