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Korean Gochujang Pork Stew
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Course Soup
Cuisine Korean
Servings 4 people

Equipment

  • Instant Pot
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 3 tablespoons gochujang
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 medium carrots, sliced into rounds
  • 2 medium potatoes, cut into 1-inch cubes
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions
 

  • Set the Instant Pot to saute mode and add the sesame oil. Once hot, add the pork cubes and brown them on all sides for about 5 minutes.
  • Add the diced onion, minced garlic, and grated ginger to the pot. Stir and cook for 2 minutes until the onion softens.
  • Stir in the gochujang and soy sauce until the pork and vegetables are evenly coated.
  • Pour in the chicken broth, then add the sliced carrots and cubed potatoes. Cancel saute mode, secure the lid, and set to pressure cook on high for 25 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir the stew.
  • Ladle into bowls and top with sliced green onions and sesame seeds before serving.

Notes

Taste the broth after cooking and stir in an extra teaspoon of gochujang if you want more heat. Leftovers thicken as they sit, so add a splash of broth when reheating. Serve over steamed rice to soak up the sauce.
Course: Soup
Cuisine: Korean
Equipment: Instant Pot, Knife, Cutting board