Jung Ho-gyun's Jokbal Gochujang Jjigae

Cooking tips 💡

• Crushing the potato in a mortar instead of slicing it with a knife allows the seasoning to penetrate much better.
• Jjolmyeon absorbs liquid, so it's good to add a little extra water when adding the noodles.
• The gelatin from the jokbal skin and bones infuses the broth, so be sure to include the bones for a rich soup flavor.

Recommended for 🙋

• ⭐Those who want to use leftover delivery jokbal in a new and satisfying way.
• ⭐Those who enjoy a rich, sticky gochujang jjigae broth.
• ⭐Those looking for a hearty meal or snack with the combination of jjolmyeon and potatoes.