Gochujang pork stew with kimchi
Gochujang paste has become a staple in my kitchen alongside harissa. It’s perfect for elevating a very simple stew like this pork shoulder one pot. The addition of kimchi brings such flavour. Affordable pork and potatoes are your best friends to feed a family well.
Ingredients
Serves 3-4
Prep 10mins +marinating
Cooking time 50-60mins
600g diced pork shoulder
2 tbsp Gochujang paste (can be less or more)
1 onion finely diced or sliced
3 garlic cloves, grated or sliced
400g new potatoes, halved or quartered
2 tsp fish sauce
1 tbsp tamari sauce
200g Kimchi (use less if you are not used to fermented foods)
Extra virgin olive oil
Sea salt and black pepper
TO SERVE: chopped spring onions
Method
In a large bowl, add the pork and the paste and mix well to cover.
Set aside, cover and slide in the fridge to marinate at least 30mins.
In a large casserole dish, heat the olive oil.
Add the pork and brown for 5 mins.
Add the onions and fry for 5mins stirring regularly.
Add the potatoes and 500ml of water. Cover with a lid and simmer for 15mins.
Add the garlic, fish sauce and kimchi. Stir and simmer without a lid for about 20mins.
Check everything is cooked through and add the soy sauce and stir.
Season to taste and sprinkle sliced spring onions.
Serve with your choice of greens.
The Health Boost Tip
This feeds 3-4 in my house.
Go easy on the paste and kimchi if you are not used to either.
It is great reheated.
