Spicy Korean-inspired Pork and Potato Stew
This spicy dish is inspired by the Korean dish, Gamjatang, a traditional and aromatic pork and potato stew. Perfect for wintery evenings in.
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 1:30 hours
oil for frying
salt and pepper
1 large onion, diced
3 garlic cloves, finely chopped
1 thumb-size knob of ginger, finely chopped/microplaned
¼ C (60 ml) gochujang paste
2 Tbsp (30 ml) rice vinegar
1 ½ C (375 ml) chicken stock
¼ C (60 ml) soy sauce
¼ C (60 ml) honey
4 large potatoes, peeled and cubed into bite-size chunks
1 large red pepper, thinly sliced
4 baby pak choi, rinsed and sliced into halves
a small bunch of shimeji mushrooms
¼ C (60 ml) fish sauce
2 Tbsp (20 ml) brown sugar
toasted sesame seeds
2-3 red chilli, thinly sliced
small handful of sprouts
1 lime, quartered
Season the meat well with salt and pepper and drizzle with oil. Place a large, heavy-based saucepan over high heat and brown the meat in batches until caramelised. Remove and set the meat aside.
Preheat the oven to 160 ºC.
Reduce the heat to medium and add 2 tablespoons of oil to the same heavy-based saucepan and then add the onions. Fry for a few minutes until they begin to turn translucent. Use a spatula or a wooden spoon to scrape up any brown bits on the bottom of pot.
Add the garlic and ginger and fry for another minute until fragrant. Add the gochujang paste and fry for another few minutes until fragrant. Add the meat back to the pot and stir it into the paste to coat the meat. Add the vinegar to deglaze the pan and scrape up any stuck bits. Add the stock, soy, and honey and stir well to combine.
Bring the pot to a boil then put the lid on the pop it in the oven. At the 1 hour mark, check the meat for doneness. It must be soft but not falling apart. If it needs more time then give it another 15 minutes and then check again.
Add the potatoes, peppers, pak choi and mushrooms and simmer for another 20 minutes. When the potatoes are soft add the fish sauce and sugar and gently stir to combine.
Serve with rice and garnish with toasted sesame seeds, spring onion and chilli.