Main ingredients
pork bellyradishonionlarge green onionoyster mushroomsminced garlicgochugarugochujangoyster sauceJin-ganjangfermented sand lance saucesaeujeotstarch syrupmirimmaesil syrupvinegarsesame oilbeef dasidapureed pear
Aha Bujang's Kkakdugi Jjageuli
An addictive jjageuli made by simmering tangy fermented kkakdugi and pork belly in a special sauce until the liquid reduces.
Ingredients needed 2 servings
Recipe
Cooking tips
- For a rich broth flavor, let the kkakdugi become sufficiently tangy at room temperature, then age it in the refrigerator for at least a week.
- Stir-frying the pork belly first to render its fat before building the stew broth deepens the savory richness.
Recommended for
- Those who want a hearty meal with a rich, spicy broth dish.
- Those who want to learn the seasoning know-how for restaurant-style jjageuli.
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