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Korean Gochujang Pork Stew
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Course Soup
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 1/4 cup gochujang
  • 3 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, cut into 1-inch cubes
  • 2 cups chicken broth
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds

Instructions
 

  • Place the pork cubes, gochujang, soy sauce, garlic, ginger, onion, carrots, potatoes, and chicken broth into the slow cooker.
  • Stir everything together until the gochujang is evenly distributed through the liquid.
  • Cover and cook on low for 7 hours, until the pork is fork-tender and the potatoes are soft.
  • Ladle the stew into bowls and top each serving with sliced green onions and sesame seeds.

Notes

Taste the broth before serving and stir in an extra spoonful of gochujang if you want more heat. Cool the stew completely before dividing it into freezer containers so the vegetables stay firm after thawing. Reheat portions gently on the stove with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Korean
Equipment: Slow Cooker, Cutting Board, Knife