Baek Jong-won's Bibim-style Doenjang Jjigae (Rice-Stealing Life Doenjang Stew)

• Pork belly, thinly sliced 150g (about 2 paper cups)
• Radish 1/3 medium
• Green onion 1 stalk
• Cheongyang chili pepper 2
• Red chili pepper 1
• Doenjang 2-3 tbsp
• Gochujang 1 tbsp
• Minced garlic 1 tbsp
• Water, as needed (enough to cover ingredients)
• Sugar, a little (optional)
• MSG, a little (optional)

Recipe 🍳

Cooking tips 💡

• Stir-frying the doenjang and gochujang in oil first removes any raw taste and maximizes the savory flavor compared to boiling them directly.
• If using a leaner cut of meat, add about half a tablespoon of cooking oil and stir-fry to compensate for the lack of fat.
• If you have time, boil the stew once, let it cool completely, then reheat it; the radish will absorb the flavors more deeply, making it much tastier.
• This is a thick stew meant to be eaten by spooning over rice and mixing, not by sipping the broth, so reducing the liquid to a thick consistency is key.