I wanted to make a rich tasting dish using new potatoes. This is also good with chicken instead of pork belly.Since a lot of fat will come out of the pork belly, there's no need to add oil. In addition, be sure to remove any excess fat with kitchen paper towels.Use a piece of kitchen paper as a lid on top of the simmering ingredients just like a drop lid (otoshibuta). This makes it easier for the flavors to penetrate.The amount of seasonings are approximate, so please adjust to taste. Recipe by Mikikoshi

When I was eating "Shiitake Mushroom with Gochujang", I thought it might be good with sweet potatoes.The seasoning might be too strong, depending on your taste. You can increase the amount of sweet potatoes if you like.Katakuriko is used in the shiitake mushroom version, but it's not used in this recipe. That's why you only need a bit of sesame oil. Recipe by John Lee Cooker

This fiery pork dish is a simple delicious recipe. I get a craving for gochujang paste this is why I made this and wanted to share with you.

I had leftover gochujang paste.Mix the seasonings in advance so it's easy to cook. Adding starch powder thickens up the sauce. Recipe by Airinomama

I can't get enough of spicy food.-Use whatever cut of meat that you like. I think meat that has a bit of fat tastes delicious.-This burns easily, so cook it slowly over a medium heat.-Using a plastic bag in step 2 reduces the amount of dishes and makes things easier.-It will hold for 2~3 days in the state of Step 3. Recipe by Sonechiko

I had lots of leftover potatoes and atsuage, so I made this dish.While it's simmering, the liquid will reduce, but do not add more water. Stir-frying the potatoes first makes them less likely to break up when simmered. Recipe by Kajihara Ato

I wanted to use hot but rich gochujang in Japanese style dishes.The estimate cooking time of the kabocha is about 2.5 to 3 minutes in a 500-600W microwave.Adjust the seasoning amount if you like. For 2 to 4 servings. Recipe by caramel-cookie

I made an arrangement to Potato and Konnyaku Stewed in Gochujang (Korean hot pepper paste). ( Recipe ID : 877095 ) I wanted to eat hijiki seaweed a little bit differently because I always eat it with a sweet and salty taste, so I made it spicy.Make sure to keep an eye on the pot as it simmered in Step 4 so that it doesn't burn.You can use satsuma-age deep fried fishcake or chikuwa fishpaste sticks instead of the deep fried tofu. For 2 to 3 servings. Recipe by annnnn

I used leftover sweet potato.Simmer well, then it will be more delicious, but be careful not to melt the sweet potato. Recipe by Meinyan@56

I thought up this recipe after making some homemade gochujang.This is flavored very assertively, so please adjust the amount of gochujang and soy sauce to your taste. You can use bok choy or spinach or whatever else you like instead of the vegetables listed here. For 2 servings. Recipe by kenken mama