Korean Pork Stew


Serves 4
For the seasoning paste:
For the stew:
  • 1 pound pork belly (or pork shoulder, or some tender cuts of beef or chicken), cut into ¼ inch thick bite size pieces
  • 8 ounces peeled onion, cut into chunks
  • 1 medium size peeled potato (4 ounces), cut into chunks
  • 3 green onions, sliced
  • green chili pepper, sliced
  • ½ package of tofu (about 8 ounces), cut into 1/2 inch cubes
  • 3½ cup water
  • 1 tablespoon fish sauce
  • 1 teaspoon salt


  1. Combine the garlic, ginger, hot pepper paste, hot pepper flakes, sesame oil, and ground black pepper in a bowl. Mix well and set aside.
  2. Add onion, potato, and pork to a medium-sized pot. Mix in the seasoning paste by hand (you can wear disposable kitchen gloves if you want). Let it sit for 10 to 30 minutes.
  3. Add the water, fish sauce, and salt. Stir well with a spoon and cover. Cook for 25 minutes over medium hight heat, until the pork is fully cooked and the broth is tasty.
  4. Stir the stew with a spoon a few times and add tofu, green onion, and green chili pepper. Cover and cook for another 5 to 10 minutes. Remove from the heat.
  5. Serve:
    Ladle some to individual bowls and serve with rice.


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