Korean Pork Neck Stew Recipes

KOREAN PORK STEW - KIMCHI JJIGAE

Steps:

• Heat the sesame oil in a large pot. A dutch oven works here.
• Add the onion and sweat until slightly softened (2-3 minutes).
• Add the pork, kimchi, gochugaru and gochujang. Stir well and cook for a minute or two more.
• Add the stock and bring to a gentle simmer.
• Taste and adjust the salt. It will take a tsp or so.
• Simmer, covered for 30 minutes then check again for salt. If you want it a bit more sour add a little bit of vinegar at this point.
• Gently add the tofu to the pot (rest it on the pork) and simmer, covered for an additional 5-10 minutes.
• Garnish with green onion.
• Serve with rice or rice noodles or just eat it out of the pot when nobody is looking.

GAMJATANG (SPICY PORK BONE STEW)

Steps:

• Soak the bones for an hour or longer in cold water. Change the water half way through if you can. Drain.
• Bring a medium pot of water to a boil. Drop the bones in. Let it come back to a boil. This will take about 7 to 8 minutes.
• Drain the bones. Wash the bones under running water. Clean the pot. Return the bones back to the pot. Add 8 cups of water, the onion, garlic, ginger and scallion. Bring it to a boil. Continue to boil, uncovered, for 10 minutes over medium high heat. Reduce the heat to medium low. Continue to boil, covered, for 50 minutes to an hour until the meat is tender and the broth is milky.
• Mix the seasoning ingredients well together.
• Bring a medium pot of water to a rapid boil. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot (keep the hot water to boil the potatoes) and shock in cold water to stop the cooking. Drain and squeeze out water. Cut into 2 to 3-inch lengths.
• Mix the cabbage well with 1 tablespoon of the seasoning.
• Cut the potatoes in half with the skin on. In the pot of water used to blanch the cabbage, boil the potatoes until almost cooked. Peel the potatoes.
• Remove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the cabbage, potatoes, and the remaining seasoning. Boil for about 10 minutes.
• Throw in the perilla leaves and scallion. Add salt and pepper to taste. Boil for an additional couple of minutes, and then add the crushed perilla seeds.

SPICY KOREAN PORK STEW

Steps:

• Add 1 tbsp sunflower oil to a large pan over a high heat. Add 500g pork leg to the pan and brown for 3-4 minutes
• Reduce the heat to medium and add 1 finely diced onion and 2 finely diced celery stalks to the pork and cook for 2 minutes
• Cut 3 carrots into thick chunks and add them to the pan along with 2 tbsp gochujang, 1 tbsp doenjang, 1 tbsp gochugaru, 2 tbsp honey3 cloves minced garlic, ¼ tsp pepper and stir through
• Add 500ml chicken stock and 2 tbsp light soy sauce and stir thorough
• Turn down to a low heat and cook with the lid on for 30-40 minutes until the carrots are tender
• Cut 1 red pepper into a large dice and add to the pan, cook uncovered for 10 minutes on a medium/low heat until the sauce has thickened
• Serve with sticky rice

KOREAN PORK NECK SOUP RECIPE BY TASTY

Steps:

• Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
• Bring a large pot of water to a boil.
• Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
• Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
• While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
• Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
• Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
• Serve the soup hot with steamed rice, if desired.
• Enjoy!