One of the easiest and richest Korean stews!

Learn how to cook this dorm-friendly recipe from an SVA grad.

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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

Cooking oil

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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.)

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2. Once it boils, add potatoes and gochujang.

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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.

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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! 

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