One of the easiest and richest Korean stews!
Learn how to cook this dorm-friendly recipe from an SVA grad.
Ingredients (serving 3)
3tbsp Gochujang (Red Pepper Paste)
2tbsp Soy Sauce
1tbsp Gochugaru (Hot Red Pepper Powder)
1tbsp Minced Garlic
3 Potatoes, peeled and cut in cubes
1cup Pork Shoulder, cut in cubes
1/2 Onion, chopped
1 Jalapeno, seeds removed and minced
1 Scallion, chopped
Salt & Pepper
1. Heat up a pot and grease with cooking oil. Add Pork Shoulder and salt & pepper. Stir and cook for couple minutes. Then pour 4cups of water and bring it to a boil. (only clean the first foam, leave the rest for richer taste.)
2. Once it boils, add potatoes and gochujang.
3. Cook for 30 minutes over medium heat. (longer the better!) When potato is 80% cooked, add onion, soy sauce, minced garlic, and jalapeno. Boil for another 20 minutes.
4. Add salt if it’s a bit blend, or boil more for richer taste. Garnish with chopped scallion and serve with a bowl of warm cooked rice!