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Pork and Potato Gochujang Stew

Custo $12, economizar $8

Fonte: Recommended by CookGo

  • 30 Min
  • 4 Porções
  • $12

INGREDIENTES

  • Meat

    • 🐖 170g pork belly

  • Vegetables

    • 🥔 220g potato
    • 🧅 1/3 onion
    • 🧄 1/3 stalk green onion
    • 1 red chili
    • 1 green chili

  • Broth

    • 2.5 cups anchovy stock

  • Seasoning

    • 🧂 To taste salt
    • To taste black pepper
    • 🧄 1/2 tbsp minced garlic
    • 🍬 1/2 tbsp sugar
    • 2 tbsp chili powder
    • 1/2 tbsp soy sauce
    • 1/2 tbsp gochujang

PASSOS

1

Cut the potato, onion, green onion, red chili, and green chili into bite-sized pieces.

2

Mix pork belly and potato with all seasoning ingredients in a bowl and marinate for 20 minutes.

3

Prepare anchovy stock by boiling 4 cups of water with dried anchovies and dried kelp. Strain to yield 2.5 cups of stock.

4

Heat a pan with a small amount of oil and stir-fry the marinated pork and potato over medium heat for 5 minutes.

5

Add the prepared anchovy stock to the pan and bring to a boil.

6

Simmer until the potatoes are fully cooked and tender.

7

Add onion, green onion, red chili, and green chili to the stew. Season with salt and pepper to taste.

8

Serve the stew hot with rice.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 20g
    Proteína
  • 30g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh ingredients for the best flavor.Adjust the spice level by reducing or increasing chili powder and gochujang.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.