A bold, comforting stew made with tender pork belly, potatoes, mushrooms, and spicy gochujang broth. Infused with garlic, green chili, and sesame oil, this dish delivers a rich, savory kick with every bite—perfect over rice for a hearty, satisfying meal.
Try this recipe from W Table.
Ingredients:
- 200 grams thinly sliced pork belly
- 250 grams potatoes
- 80 grams onion
- 65 grams oyster mushrooms
- 20 grams green onion
- 1 Cheongyang green chili
- 1 red chile
- 100 milliliters water
- 1 tablespoon gochugaru (Korean red chile powder)
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil
Instructions:
Slice the green onion into 1 centimeter pieces, and diagonally slice the green and red chiles.
Thinly slice the onion, and peel and slice the potato into 2 cm thick pieces, then halve them.
Clean the oyster mushrooms and trim the base.
Heat oil in a pot, add green onion, and fry until fragrant. Add the pork belly and cook for 2-3 minutes until browned.
Stir in the gochugaru and fry for about 30 seconds.
Add water and bring to a boil. Add potatoes and cook for 1 minute.
Stir in sugar, soy sauce, gochujang, garlic and sesame oil, cooking for another minute.
Add mushrooms, onion and both chiles, and cook for about 4 minutes, until the potatoes are tender.
[Source: W Table]
