Main ingredients 🥩
potatopork for stewdoenjanggochujangjingeojanggochugarugarlicchicken stockperilla leavesperilla seed powder
Solo Cooking God Pork and Potato Stew
A super easy potato stew made with pork for stews and plenty of potatoes, simmered richly and deeply without needing to clean bones.
🙋 Recommended for
- ⭐ Those who want to enjoy authentic potato stew at home but find the process of cleaning ribs and long cooking times daunting.
- ⭐ People who want a satisfying, meat-packed stew with boneless pork for easy eating.
- ⭐ Those looking for a delicious, savory and slightly spicy soup perfect to pair with a glass of soju.
Ingredients needed 🛒2 servings
- small potatoes 3 pieces
- stew-grade pork (front or back shoulder) 400~500g
- water 3 measuring cups
- doenjang 1 tablespoon
- gochujang 1/2 tablespoon
- jingeojang 2 tablespoons
- sugar 1/2 tablespoon
- gochugaru 2 tablespoons
- minced garlic 1 tablespoon
- chicken stock 1/2 tablespoon
- perilla leaves generously
- perilla seed powder to taste
- desired side (noodles, ramen, etc.) a little
Recipe 🍳
- Peel the potatoes and cut them into bite-sized chunks, roughly the size you prefer to eat.
- Place the sliced potatoes and 400~500g of finely chopped stew-grade pork into a pan or pot.
- Add 1 tablespoon doenjang, 1/2 tablespoon gochujang, 2 tablespoons jingeojang, 1/2 tablespoon sugar, 2 tablespoons gochugaru, 1 tablespoon minced garlic, and 1/2 tablespoon chicken stock in the specified amounts.
- Pour in 3 measuring cups of water, mix the seasonings well, and simmer until the potatoes are fully cooked.
- While boiling, avoid stirring frequently—this helps prevent the potatoes from breaking apart and keeps the broth clear.
- When the potatoes are soft and tender, add your preferred side such as noodles or ramen and cook together.
- Finish by tearing fresh perilla leaves roughly with your hands and scattering them on top for a fragrant touch.
- Sprinkle perilla seed powder generously according to taste, mix well, and simmer briefly to finish.
- Cut potatoes into mouth-sized pieces and place them in a pot with stew-grade pork.
- Add doenjang, gochujang, soy sauce, gochugaru, garlic, chicken stock, and water; simmer until potatoes are cooked through.
- Add your choice of side, then sprinkle generously with torn perilla leaves and perilla seed powder to finish.
Cooking tips 💡
- Avoid stirring the potatoes constantly while boiling, as this can cause them to break down and make the broth cloudy.
- Choose affordable cuts like front or back shoulder pork for stewing—boneless and easier to eat, plus more economical.
- Perilla leaves and perilla seed powder are key ingredients that define the flavor, so do not skip them and use them generously for a rich taste.
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