Pork Belly Gochujang Stew (Ryu Su-young's Recipe)
A Gwangju-style pork belly gochujang stew based on Ryu Su-young's recipe from the show Fun-Staurant! Pork belly is stir-fried with garlic, ginger, and red pepper flakes to deepen its savoriness, then simmered with a gochujang sauce, vegetables, and tofu for a hearty, fiery pot.
Ingredients
Main
- Pork belly300 g (3 strips)
- Potatoes2
- Onion1
- Korean zucchini1/2
- Cheongyang chili3
- Green onion1 stalk
- Tofu1 block
- Water1 L
- Cooking oila little
Sauce
- Gochujang4 tbsp
- Red pepper flakes (gochugaru)2 tbsp
- Soy sauce2 tbsp
- Sugar2 tbsp
- Salted shrimp (saeujeot)1 tbsp
- Anchovy fish sauce1 tbsp
- Minced garlic1 tbsp
- Gingera little
- Vinegar1 tbsp
Directions
- 1
Heat oil in a pot and stir-fry the pork belly with 1 tbsp minced garlic, a little minced ginger, and 2 tbsp red pepper flakes.
- 2
Add the measured seasonings — 4 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp salted shrimp, 1 tbsp anchovy fish sauce, and 1 tbsp vinegar — and stir-fry.
- 3
Add 1 L of water along with the potatoes, onion, zucchini, cheongyang chilies, green onion, and tofu, cover, and simmer until done.
Tips
Stir-frying the pork belly with the seasonings first renders fat and umami for a richer broth. The 1 tablespoon of vinegar cuts the richness and cleans up the flavor.