Main ingredients 🥩
Pork front leg meatCooking oilJin soy sauceGochujangGochugaruMirinMinced garlicDoenjangMinced gingerBeef bone brothPotatoZucchiniOnionTofuGreen onionCheongyang chili pepper
Ttukdak Hyung's Pork and Potato Jjageuli
A jjageuli stew made by stir-frying front leg meat for soup and vegetables in a spicy seasoning, then adding grated potato to thicken and deepen the broth.
🙋 Recommended for
- ⭐ Those who enjoy mixing rice into a savory and thick gochujang broth stew.
- ⭐ Those who want to make a hearty and deeply flavored dinner stew using leftover vegetables and budget-friendly meat.
Ingredients needed 🛒3 servings
- Pork front leg meat (for soup) appropriate amount
- Cooking oil a little
- Jin soy sauce a little
- Gochujang a little
- Gochugaru a little
- Mirin a little
- Minced garlic a little
- Doenjang a little
- Minced ginger a little
- Beef bone broth appropriate amount
- Water appropriate amount
- Potato 2~3 (some sliced, 1 grated)
- Zucchini a little
- Onion a little
- Tofu a little
- Green onion a little
- Cheongyang chili pepper a little
Recipe 🍳
- Cut the front leg meat for soup into bite-sized pieces suitable for stew.
- In a pot, add a little cooking oil, then add the cut meat, jin soy sauce, gochujang, gochugaru, mirin, minced garlic, doenjang, and minced ginger. Stir-fry until the surface of the meat is cooked.
- Once the seasoning is absorbed and the meat is stir-fried, add an appropriate amount of store-bought beef bone broth and water.
- Add the diced potatoes, bite-sized zucchini, onion, tofu, and diagonally sliced green onion and cheongyang chili pepper into the pot.
- While the stew is bubbling, grate the remaining 1 potato finely using a grater or blender.
- When the potatoes and vegetables are tender, add the grated potato to the broth and mix well.
- Simmer until the broth thickens and becomes smooth, then finish the stew.
- Stir-fry the bite-sized front leg meat in a pot with seasonings like gochujang and doenjang.
- Add beef bone broth and water, then add sliced potatoes, vegetables, and tofu. Boil until tender.
- Finally, add the grated potato to the broth to thicken and enrich the stew, then finish.
Cooking tips 💡
- Grating raw potato at the end instead of using flour gives a cleaner and stickier broth texture.
- Stir-frying the meat with the seasoning paste directly in oil, instead of dissolving it first, helps remove meaty odors and maximizes the flavor of the seasoning.
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