SPICY KOREAN PORK STEW
This Spicy Korean Pork Stew is inspired by my favourite Korean ingredients and their bold flavours which pack a real punch. You won't regret trying this fresh twist on a tasty pork stew!
Provided by Curly
Categories Main Course
Time 1h
Number Of Ingredients 14
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
Nutrition Facts : Calories 350 kcal, Carbohydrate 27 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 1057 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
GAMJA-TANG (KOREAN PORK AND POTATO STEW)
Steps:
- For the Gamja-tang: Season ribs on all sides with salt. In a large Dutch oven, heat oil over medium-high heat until just smoking. Add half of the ribs, meat side down, and cook, turning occasionally, until browned on both sides, 6 to 8 minutes. Transfer browned ribs to a plate and set aside. Repeat browning process with remaining ribs, then let browned ribs rest for 5 minutes. Using a sharp knife, cut between ribs to separate into single-rib pieces. Return ribs to plate and set aside.
- Lower heat to medium-low and add onion to pot. Cook, stirring occasionally, until onion is slightly softened, about 5 minutes. Add garlic, ginger, gochugaru, and doenjang and continue to cook until aromatic, about 1 minute. Add chicken stock, fish sauce, and potatoes, and return ribs to pot along with any accumulated juices. Bring to a boil, then lower heat to a simmer, cover, and cook until potatoes are slightly tender on the exterior but still firm at the center, so that they offer resistance when poked with a paring knife, about 30 minutes.
- Remove lid, stir in daikon radish, and arrange cabbage leaves in an even layer over the surface of the stew to form a lid. Continue to cook, adjusting heat as needed to maintain a simmer, until potatoes are fully cooked through, offering little resistance when poked with a paring knife, and daikon is just tender, about 30 minutes.
- Meanwhile, in a mortar and pestle or spice grinder, grind perilla seeds into a coarse powder. Set aside 2 teaspoons of the crushed perilla seeds and, once potatoes are cooked through, add the rest to the stew. Gently stir to incorporate perilla seeds and cabbage leaves into the stew.
- Continue to cook until meat on ribs is fully tender, offering minimal resistance when poked with a paring knife, and potatoes have begun to break down slightly, thickening the stew, about 20 minutes longer. Season with salt to taste.
- For Serving: Divide stew between individual serving bowls, topping each portion with scallions, perilla leaves, chile (if using), and sliced cabbage core. Serve immediately.
KOREAN PORK STEW - KIMCHI JJIGAE
Korean pork stew. My take on kimchi jjigae. If you can't get all the ingredients don't let that stop you. Kimchee drives most of the flavour. You can tinker with the other ingredients and it will still be good.
Provided by romain | glebekitchen
Categories Main
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 4 servings, Calories 1016 kcal, Carbohydrate 7 g, Protein 27 g, Fat 97 g, SaturatedFat 34 g, Cholesterol 122 mg, Sodium 120 mg, Fiber 1 g, Sugar 1 g
APPLE JACK PULLED PORK BUNS
We're using apple juice and whiskey to produce one of my favorite versions of pulled pork. Which, by the way, we're not pulling it, it's more like smashing. Speaking of smash, the name comes from the fact that this was originally made with Jack Daniels®, but you can use any whiskey you want, like I did, or not at all. This is served with a very mustardy and acidic slaw specifically made to pair with the sweet pork.
Provided by Chef John
Categories Pulled Pork
Time 10h45m
Yield 8
Number Of Ingredients 21
Steps:
- Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
- Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
- Use a spider strainer to transfer meat mixture to a bowl and set aside.
- Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
- Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
- For best results, refrigerate for 8 hours, or overnight.
- Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
- Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
- Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 42.2 g, Cholesterol 89.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 7.2 g, Sodium 1172 mg
SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)
Delicious Korean BBQ doesn't require a grill or tons of fuss! Hooni Kim will teach you how to get the right mix of spicy and sweet for this authentic pork stir-fry before caramelizing the meat to perfection, right on the stovetop.
Provided by Hooni Kim
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
- Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
- Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
- Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.
KOREAN BEEF STEW
Korean beef stew so tender, sweet and spicy. Definitely a dish everyone will crave for. Garnish with chopped green onion and additional toasted sesame seeds.
Provided by camille
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h50m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.
- Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with the beef. Simmer until beef is tender, about 60 minutes more.
- Add carrot and sesame seeds to the skillet with the stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.
Nutrition Facts : Calories 517.8 calories, Carbohydrate 36 g, Cholesterol 85.7 mg, Fat 28.7 g, Fiber 2.1 g, Protein 23.9 g, SaturatedFat 11.3 g, Sodium 1047.8 mg, Sugar 28.2 g
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