A bold, comforting stew made with tender pork belly, potatoes, mushrooms, and spicy gochujang broth. Infused with garlic, green chili, and sesame oil, this dish delivers a rich, savory kick with every bite—perfect over rice for a hearty, satisfying meal.

Try this recipe from W Table.

Ingredients:

  • 200 grams thinly sliced pork belly
  • 250 grams potatoes
  • 80 grams onion
  • 65 grams oyster mushrooms
  • 20 grams green onion
  • 1 Cheongyang green chili
  • 1 red chile
  • 100 milliliters water
  • 1 tablespoon gochugaru (Korean red chile powder)
  • 1 tablespoon sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • 2 tablespoons cooking oil

Instructions:

Slice the green onion into 1 centimeter pieces, and diagonally slice the green and red chiles.

Thinly slice the onion, and peel and slice the potato into 2 cm thick pieces, then halve them.

Clean the oyster mushrooms and trim the base.

Heat oil in a pot, add green onion, and fry until fragrant. Add the pork belly and cook for 2-3 minutes until browned.

Stir in the gochugaru and fry for about 30 seconds.

Add water and bring to a boil. Add potatoes and cook for 1 minute.

Stir in sugar, soy sauce, gochujang, garlic and sesame oil, cooking for another minute.

Add mushrooms, onion and both chiles, and cook for about 4 minutes, until the potatoes are tender.

[Source: W Table]