Gochujang stew, a vibrant and flavorful Korean staple, is the ultimate comfort food, perfect for a chilly evening or a quick weeknight meal. This versatile dish transforms leftover vegetables and proteins into a hearty and satisfying experience. The rich, savory depth of gochujang paste, combined with the umami of soy sauce and the subtle sweetness of other ingredients, creates a symphony of taste that will leave you wanting more. It's surprisingly adaptable – feel free to experiment with your favorite vegetables and proteins to personalize this already delicious recipe.
This recipe takes the guesswork out of making gochujang stew, providing a simple yet effective method for achieving restaurant-quality results at home. Ready to transform your refrigerator cleanout into a delicious and satisfying meal? Let's dive into the step-by-step process!
Tools Needed
- Pan
- Knife
- Cutting board
Ingredients
- Zucchini: 1
- Onion: 1 medium
- Radish: 100g
- Shiitake Mushrooms: 4
- Green Onion: 1
- Pork Shoulder Meat: 600g
- Cooking Oil
- Salt: 2 tablespoons + extra to taste
- Cooking Wine: 1 tablespoon
- Kelp Broth: 1L
- Kelp Sheets: 2
- Gochujang: 2 tablespoons
- Red Pepper Powder: 1 tablespoon
- Sea Salt: Optional
Step-by-Step Instructions
Step 1. Prep the Ingredients
- Slice zucchini into 5mm thick half-moon shapes. Dice onion. Slice radish into 5mm thick slices. Dice shiitake mushrooms into onion-sized cubes. Slice green onion into thumb-length pieces.
- Remove any blood and cut into thumb-length pieces.
Step 2. Sauté the Pork and Build the Broth
- Pour cooking oil into a pan, add 1 tablespoon of salt, and stir-fry until lightly golden brown to remove any fishy smell. Stir-fry the pork until slightly browned.
- Add 1 tablespoon of cooking wine, stir-fry to remove any gamey smell.
- Pour in 1L of kelp broth (prepare by boiling 2 kelp sheets in 1L water for 10 minutes) and bring to a boil, skimming off foam.
Step 3. Simmer the Stew
- Dissolve 2 tablespoons of gochujang and 1 tablespoon of red pepper powder into the broth. Add all prepared vegetables.
- Cook until the radish becomes transparent. Close the lid and boil.
Step 4. Season and Serve
- Once vegetables are cooked, add 1 tablespoon of salt. Taste and adjust seasoning with sea salt or other seasonings (e.g., beef manna powder).
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Add salt to the pork before stir-frying to remove any fishy smell.
- For a more savory flavor, use beef manna powder or additional salt instead of sea salt.
Nutrition
- N/A
FAQs
1. Can I use a different type of chili paste instead of gochujang?
While gochujang provides the unique flavor, you can experiment with other chili pastes like doenjang (fermented soybean paste) or even a blend of gochugaru (Korean chili flakes) and gochujang for a spicier kick. The flavor will be different, but still delicious!
2. What can I do if my stew is too spicy?
Add a splash of rice vinegar, a spoonful of sugar, or a dollop of yogurt or sour cream to help balance the heat. A little bit of sweetness or dairy can significantly mellow out the spiciness.
This Gochujang Stew recipe is a testament to the magic of resourceful cooking, proving that a delicious meal can be crafted from whatever's on hand. Enjoy the satisfying warmth and vibrant flavors of this versatile dish, perfect for any night of the week. Happy cooking!