Korean · Dinner
Pork and Bean Sprout Stew
Pork shoulder simmers with fermented soybean paste, gochugaru and garlic until tender, then bean sprouts, napa cabbage and scallions finish in the broth for a crisp, peppery bite. Served bubbling in its own pot alongside steamed rice, it carries a deep, savory heat typical of Korean home-style stews.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
481Calories
39.2gProtein
29.6gFat
15.8gCarbs
5.1gSugar
4.6gFiber
1789mgSodium
146mgChol
9.4gSat Fat
1180mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
spice-route
hidden-gems
Instructions
1
Prep
Slice the pork shoulder thin against the grain. Mince the garlic and rinse the bean sprouts under cold water.
2
Sear
Heat the sesame oil in a small pot over medium-high heat and sear the pork slices for 3 minutes, turning once, until edges are golden and no pink remains.
3
Bloom
Stir the minced garlic, doenjang and gochugaru into the pot; cook over medium heat for 1 minute until the paste darkens and coats the meat evenly.
4
Simmer
Pour in the chicken stock and soy sauce, bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20 minutes until pork is fork-tender.
5
Add
Stir in the roughly chopped napa cabbage, rinsed bean sprouts, sliced scallion and salt, then boil over medium-high heat for 4 minutes until sprouts are translucent but still crisp.
6
Serve
Ladle the stew into a bowl or stone pot, keeping pork and vegetables submerged in broth, and serve immediately with steamed rice on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 4 cups300g bean sprouts
- 2 cup160g napa cabbage
- 2 tbsp2 tbsp doenjang
- 2 tbsp2 tbsp gochugaru
- 4 cloves4 cloves garlic
- 22 scallion
- 1 cup240ml chicken stock
- 1 tsp1 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
