This Korean pork & potato stew is full of warm, spicy flavour. Slow cooking it makes the meat fall apart. It’s the perfect winter warmer.
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Will and I fell in love with Korean food when we went to LA last year.
It was the first time either of us had really tried it and we went out for this incredible Korean meal one night which included these RIDICULOUS ribs and a pork and potato stew which was the jumping off point for this recipe.
This stew uses some awesome Korean ingredients.
Gochujang is a Korean chilli paste. It’s not overly spicy but adds a great depth of flavour with a sweet, almost funky taste which makes Korean food so distinct.
Added to that is gochugaru which are Korean chilli flakes. A bit spicy, a bit smoky and all kinds of delicious!
Honestly you need these two ingredients to make this stew taste authentically Korean so I’d really recommend you getting hold of them. I’ve linked to them on Amazon or you could get them in an Asian supermarket, trust me, you won’t regret it!
The slow cooker is a real life saver at this time of year isn’t it?
We use this one which is awesome because you can brown the meat directly in the pot then transfer it to the slow cooker, only dirtying one pot which is really what dreams are made of.
Speaking of having pots to wash, we’re moving flats this weekend and from next week we’re going to have a dishwasher!!!
I’m so unbelievably excited about this.
As you can probably imagine, running a food blog produces A LOT of washing up and it’s one of my least favourite tasks. I genuinely believe that getting a dishwasher is going to dramatically improve my life, I can’t tell you how excited I am. I’m so cool huh?
Want more? Get all my meaty recipes before you go!
Keep scrolling to get the recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS SLOW COOKER KOREAN PORK & POTATO STEW?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Slow Cooker Korean Pork & Potato Stew
- 1 tbsp Oil
- 1 kg Boneless Pork Shoulder
- 2 Small Onions cut into wedges
- 6 cloves Garlic finely chopped
- 1 thumb size piece Ginger finely chopped
- 3 tbsp Gochujang
- 3 tbsp Gochugaru
- 130 ml Soy Sauce
- 60 ml Cider Vinegar
- 1 tbsp Honey
- 500 ml Water
- 1 tsp Salt
- 1 tsp Pepper
- 1 Carrot cut into chunks
- 4 Medium Potatoes peeled and cut into chunks
- 1 Red Chilli deseeded and roughly chopped
- 1 Green Chilli deseeded and roughly chopped
- 1 tbsp Sesame Oil
- Sesame Seeds
- 4 Spring Onions chopped
- 2 Red Chillies finely chopped and deseeded
- Put the cooking oil in a pan over medium high heat and brown the pork all over.
- Scatter the onion, garlic and ginger around the bottom of the slow cooker. Add the gochujang, gochugaru, soy sauce, vinegar and honey and stir to combine. Add the water and stir again.
- Place the pork in the slow cooker, fat side up, and season with salt and pepper. Put the slow cooker on low and allow the pork to cook for 3 hours.
- After 3 hours, add the potato, carrot and chillies, turn the slow cooker to high and cook for another 3 hours. (While adding the potatoes and carrots, you may find it easier to remove the pork, add the veg, stir, and then add the pork back in afterwards depending on the size of your slow cooker)
- Remove the pork from the slow cooker and transfer to a chopping board. When it’s cool enough to handle, cut it into chunks (it should fall apart easily).
- Pour the liquid from the slow cooker through a sieve or colander into a large saucepan. Bring the liquid to a boil, then reduce to a simmer. Add the sesame oil, stir and allow the sauce to cook for another 15 minutes to reduce.
- Combine the sauce, pork chunks, and vegetables back together. Serve over rice with sesame seeds, fresh coriander and red chilli sprinkled on top.