Hot & Spicy Korean-Inspired Potato & Pork Stew (Gamja Tang)
INGREDIENTS
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1.5 pounds boneless pork shoulder, cut into 1-inch cubes
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- 4 cups water and/or unsalted stock (I used half water, half unsalted chicken stock.)
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- 1/2 medium onion, sliced into 1/4-inch slices
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- 5 cloves garlic, peeled and smashed
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- 2 Tablespoons gochujang (Korean red chili paste)
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- 2 Tablespoons gochugaru (Korean red chili flakes)
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- 1 Tablespoon soy sauce or fish sauce
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- 1/2 teaspoon sugar
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- 1.5 pounds Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones)
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- 2 medium carrots, cut into 1/3-inch thick slices on the bias
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- salt to adjust seasoning if needed
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- optional: julienned fresh perilla leaves for garnish
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- optional: chopped green onion for garnish
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