Korean Potato and Pork Neck Stew (Gamja Dwaeji Mokgogi Jjigae)

Ingredients

• 600 g Pork neck (unsliced) (Ask butcher for a chunk, not pre-sliced. Slice thickly at home.)
• 2 large Potato (Peeled and cut into thick chunks)
• 1.5 large Onion (1 for stew base, 0.5 for finishing, sliced)
• 1 large Leek (Half for base, half for finishing, sliced)
• 2 tbsp Canola oil (For stir-frying)
• 3 tbsp Soy sauce (2 tbsp for sauce, 1 tbsp for stir-frying)
• 3.5 tbsp Gochujang (Korean chili paste) (3-4 tbsp for sauce)
• 2 tbsp Minced garlic
• 2 tbsp Korean chili flakes (gochugaru) (Regular)
• 2 tbsp Cheongyang chili flakes (For extra heat; can use all regular gochugaru if unavailable)
• 1 tbsp Sugar
• 2 tbsp Plum syrup (Korean maesil-cheong)
• 1.5 tsp Black pepper (1 tsp for sauce, 0.5 tsp for finishing)
• 1 tbsp Fish sauce
• 1 tbsp Cooking wine (Mirin or sake)
• 4 cups Seafood stock (anchovy, kombu, or veggie) (Store-bought or homemade)

Instructions

1. Prepare vegetables

   Wash and peel potatoes. Cut into thick chunks. Peel and slice onion (reserve half for finishing). Slice leek (half for base, half for finishing).

   Time: PT8M

2. Slice pork neck

   Slice pork neck into thick pieces (about 1/2 inch).

   Time: PT4M

3. Make seasoning sauce

   In a bowl, mix 2 tbsp soy sauce, 3.5 tbsp gochujang, 2 tbsp minced garlic, 2 tbsp regular gochugaru, 2 tbsp Cheongyang chili flakes, 1 tbsp sugar, 2 tbsp plum syrup, 1 tsp black pepper, and 1 tbsp fish sauce.

   Time: PT3M

4. Infuse oil with leek

   Heat wok or deep pot over medium-high heat. Add 2 tbsp canola oil and half the sliced leek. Stir-fry until fragrant (about 1 minute).

   Time: PT2M

5. Stir-fry pork neck

   Add sliced pork neck to the pot. Add 1 tbsp soy sauce and 1 tbsp cooking wine. Stir-fry until pork is no longer pink (about 3 minutes).

   Time: PT3M

6. Add potatoes and sauce

   Add potato chunks to the pot. Pour in the prepared sauce. Stir to coat ingredients evenly.

   Time: PT2M

7. Add stock and simmer

   Pour in 4 cups seafood stock (anchovy, kombu, or veggie). Add 1 large onion (reserve 0.5 for later). Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.

   Time: PT15M

8. Finish with fresh vegetables

   After 15 minutes, add remaining sliced leek and onion. Add remaining 0.5 tsp black pepper. Simmer uncovered for 5 more minutes.

   Time: PT5M

9. Serve

   Serve hot in bowls with steamed rice.

   Time: PT3M

10. Cleanup

    Wash knife, cutting board, mixing bowl, wok/pot, spoon/spatula, and serving bowls.

    Time: PT10M

Nutrition Facts

Calories

480

Protein

32g

Carbohydrates

36g

Fat

22g

Fiber

5g

Ingredient Substitutions

• Instead of Pork neck (unsliced): Pork shoulder, Pork belly (for richer version)
• Instead of Potato: Yukon Gold, Russet
• Instead of Onion: Yellow onion, White onion
• Instead of Leek: Green onion (scallion)
• Instead of Canola oil: Vegetable oil, Sunflower oil
• Instead of Soy sauce: Tamari, Coconut aminos
• Instead of Gochujang (Korean chili paste): Doenjang + chili flakes (for a different flavor)
• Instead of Minced garlic: Freshly grated garlic
• Instead of Korean chili flakes (gochugaru): Red pepper flakes (less authentic)
• Instead of Cheongyang chili flakes: Extra gochugaru, Cayenne pepper (use less)
• Instead of Sugar: Honey, Brown sugar
• Instead of Plum syrup: Honey, Maple syrup, Omit if unavailable
• Instead of Black pepper: White pepper
• Instead of Fish sauce: Soy sauce, Salt
• Instead of Cooking wine: Dry sherry, Omit
• Instead of Seafood stock (anchovy, kombu, or veggie): Chicken stock, Water with dashida

Equipment Needed

• Chef's knife
• Cutting board
• Large wok or deep pot
• Mixing bowl
• Wooden spoon or spatula
• Stove (gas or induction)
• Measuring spoons (optional)
• Serving bowls

Critical Steps — Do Not Skip

• Slice pork neck yourself for best texture.
• Stir-fry pork with leek, soy sauce, and cooking wine to remove odor and build flavor.
• Simmer stew for at least 15 minutes for potatoes to cook through and flavors to meld.

Chef Tips from the Video

• Cutting pork neck yourself gives better texture than pre-sliced meat.
• Infusing oil with leek builds a deep, aromatic base.
• Adding onion and leek at the end keeps them fresh and sweet.
• Taste and adjust seasoning before serving—Korean stews are forgiving!

Troubleshooting

Storage

Refrigerator: Store in airtight container for up to 3 days.

Freezer: Freeze in portions for up to 1 month. Thaw and reheat gently.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• Sauce can be prepared up to 2 days ahead and refrigerated.
• Vegetables can be prepped and stored in water in the fridge for a few hours.
• Stew tastes even better the next day after flavors meld.