Spicy gochujang pork stew

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Spicy gochujang pork stew
Spicy gochujang pork stew
Servings:Serves 2
Calories per serving:381
Ready in:1 day, 12 hours
Prep. time:1 day
Cook time:12 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd June 2020

Caution.jpg    This recipe needs further development

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The author of this recipe feels that it needs improving before it can be considered complete.

Do feel free to use it for inspiration but be aware that it may not yet be perfect.


After watching a Food Network Korean food special featuring John Torode on I was inspired to get some more Gochujang and try a few experiments. This is the first result.

I would normally use pork shoulder or a similar cut for this type of recipe, but as I had some fatty gammon available I used that.

I have documented this so I have a good record which I can use to modify and improve this recipe. I fear this first experiment may be too spicy!

It transpires that my fears were well grounded. On tasting the stew it was way too hot to eat so I made an attempt to rescue the meal by draining and discarding the existing sauce and adding a can of chopped tomatoes for the final 30 minutes. The result was rather good and much less hot.

The ingredients below are the modified version!

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

marinade

Mise en place

Method

  1. Fry the chopped leeks in the olive oil for 5 minutes
  2. To your slow cooker, add the cooked leeks, the marinaded pork together with the marinade, the chicken stock, chopped cabbage.
  3. Slow cook on medium heat for about 12 hours, adding extra water to keep it 'soupy'

Serving suggestions

Serve with noodles and microwaved popadums

Recipe source

  • Based on a Food Network Korean food special featuring John Torode

Chef's notes

The original ingredients used, pictured, made the recipe far too hot. The current ingredients are my 'suggested' changes and I will update this page as I improve this recipe.

Recipe review

Way too hot!

3/5 Far too hot and much too acidic for my taste. Don't add any extra chilli and reduce the lime powder. Jerry, aka Chef

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