27 Exotic Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) fit for newbie.

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Use boneless pork shoulder, cut into 1-inch cubes.
Use water and/or unsalted stock (I used half water, half unsalted chicken stock.).
Use medium onion, sliced into 1/4-inch slices.
Prepare garlic, peeled and smashed.
Provide gochujang (Korean red chili paste) You can substitute with 2 to 3 teaspoons cayenne + 1 Tablespoon paprika (unsmoked) + plus 1 Tablespoon soy sauce.
You need to prepare gochugaru (Korean red chili flakes) You can substitute with 1/2 to 1 Tablespoon red chili flakes (like the kind you use for your pizza/pasta).
Prepare soy sauce or fish sauce.
You need to prepare sugar.
You need to prepare Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones).
Use medium carrots, cut into 1/3-inch thick slices on the bias.
Provide optional: julienned fresh perilla leaves for garnish.
Provide salt to adjust seasoning if needed.
Use optional: chopped green onion for garnish.

Short Tips:

Place all ingredients except potatoes and carrots into a large pot, cover, and bring to a gentle boil for about two minutes over medium high heat. When the stew comes to a boil, give everything a good stir to evenly distribute and incorporate all the ingredients..
Turn the heat down to medium low, cover again, and simmer for 20 minutes..
Add the potatoes and carrots, cover again, and simmer for another 20 minutes..
Give the stew another stir or two, put the lid back on askew, and continue to simmer for another 10 to 15 minutes over medium low heat. Give it a taste and adjust the salt level with salt if necessary, and that's it!.
Serve in individual bowls or family style (as is typical for most casual Korean family meals), sprinkle with perilla and/or green onion, and enjoy with a bowl of steamed rice. If you want to save yourself some dishes, you can combine the stew and rice in one bowl, which is a totally Korean thing to do..
Enjoy!.

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