Baek Jong Won’s Spicy Red Pepper Potato Stew – 백종원 감자고추장찌개개
Korean Celebrity Chef Baek Jong Won’s Red Pepper Potato Stew (gochujang jjigae) is perfect when a hot bowl of spicy stew is needed and you have no tofu on hand. Sweet, salty and spicy – the perfect combination for Korea’s intense flavors.
Servings
2 people
Servings
2 people
Ingredients
Anchovy Soup Base
Main Ingredients
Stew Base Ingredients
Instructions
  1. Gut the anchovies by splitting them in half and taking out the strip inside. If this is not done the soup will be bitter.
  2. Place gutted anchovies and dashima in a small pot with 2-3 cups of water. Some of the water will evaporate over time and this soup base will be used later.
  3. Bring to a boil and then simmer on medium heat for about 20 minutes.
  4. Chop the potatoes into large bite size pieces. Optional Step: Soak the potatoes in cold water for about 10 minutes to bring out some of the starch if you don’t want a stew base that is too thick. If you like really thick stews, you can skip this step.
  5. Dice the onions, scallions and peppers.
  6. Optional Step: In a separate bowl, add in the pork with a tablespoon of Mirim (cooking wine) and a tablespoon of red pepper flakes. This is not a mandatory step but it softens the meaty flavor.
  7. In a pot, add in the sesame oil, olive oil, red pepper paste at low heat and saute for a few short minutes. Add in 1 Tbsp of red pepper flakes and continue to saute. This process will deepen the red pepper flavor. Note – be careful of the flakes burning as they can turn bitter when burnt.
  8. Add in the pork and saute at low-medium heat until the pork is mostly cooked through. (This will deeper the flavor than cooking the meat in the water/broth).
  9. Once the pork is ready, add in 1 and 1/2 – 2 cups of anchovy soup base from above and the potatoes. Cook over high heat. (start with 1 1/2 cups of water and add more if the stew flavor is too strong or if you want a thinner soup)
  10. Add the soy sauce, fish sauce, 1/2 Tbsp red pepper flakes and garlic. Bring to a boil and then simmer at low-medium heat.
  11. Once the potatoes seem mostly cooked through, add in any other additional vegetables – onions, bean sprouts or mushrooms.
  12. Last step – before serving add in the scallions, peppers and lightly dust some black pepper. Simmer for another minute and it’s ready to serve. Enjoy!