Gamja Jjageuli is one of the most delicious Korean stews. Even if you’ve never tried this Korean potato stew, trust me, it will become your ultimate comfort food.

Korean Potato Stew (4-5 servings)

Ingredients:

2 Yukon Gold potatoes
1/2 yellow onion
3 green onions
1 green chili (optional)
1/2 zucchini (170g)
1 package firm tofu (300g)
14.1 oz (400g) pork belly (or pork leg, shoulder, beef, chicken, etc.)
1 tbsp neutral-tasting oil
5 cups (1,200ml) water (or rice water)

Seasoning Paste:

2 tbsp Korean chili paste (gochujang)
1 tbsp Korean soybean paste (doenjang)
2 tbsp soy sauce
2 tbsp Korean chili pepper flakes (gochugaru)
1 tbsp minced garlic
1/2 tsp sugar
1 tbsp Korean beef stock powder (dasida)
Black pepper, to taste

Instructions:

PREP INGREDIENTS

1. Cut the potatoes and onion into bite-sized pieces. Thinly slice the green onions and chili (if using). Cut the zucchini and tofu into cubes.

2. Cut the pork into bite-sized pieces.

MAKE SEASONING PASTE

In a small container, mix together Korean chili paste, Korean soybean paste, soy sauce, Korean chili pepper flakes, minced garlic, sugar, Korean beef stock powder, and black pepper to taste.

MAKE POTATO STEW

1. In a wok (or pot), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the the green onions. Saute for 1 minute or until fragrant.

2. Add the pork and cook until light golden brown, about 3 to 4 minutes.

3. Add the potatoes and the seasoning paste. Stir-fry it over medium heat for 3 minutes. Add the water and onion. Cover and bring it to a boil over medium-high heat.

4. After 10 minutes, take the lid off and let it continue to boil for 3 minutes or until the potatoes are cooked through.

5. Add the rest of the ingredients: zucchini, tofu, and chili (if using). Simmer for another 7 minutes. Serve with hot rice. Enjoy~!

WATCH FULL VIDEO