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Korean Gochujang Pork Stew with Potatoes and Carrots
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Course Soup
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch chunks
  • 3 medium potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup gochujang
  • 4 cups beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds

Instructions
 

  • Place the pork shoulder chunks, potatoes, carrots, onion, and garlic into the slow cooker.
  • Stir together the gochujang, beef broth, soy sauce, and sesame oil in a bowl until smooth.
  • Pour the sauce mixture over the ingredients in the slow cooker and stir to coat everything evenly.
  • Cover and cook on low for 8 hours until the pork is tender and the vegetables are soft.
  • Stir the stew gently before serving, then top each bowl with sliced green onions and sesame seeds.

Notes

Taste the broth at the end and add a splash more soy sauce if you want extra saltiness. Leftovers thicken overnight in the fridge, so add a little water when reheating on the stove. This recipe works best with pork shoulder because it stays moist during the long cook.
Course: Soup
Cuisine: Korean
Equipment: Slow Cooker