Main ingredients
pork bellypotatozucchinilarge green onioncheongyang chili pepperminced garlicsaeujeotgochujanggochugaruolive oilcrumbled roasted seaweedseasoning
Jung Ho-gyun's Pork Belly Gochujang Jjigae
A rich, deep-savory gochujang jjigae made with grilled pork belly, grated potato, and saeujeot, perfect for mixing with rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- Grating the potato naturally thickens the broth, creating a jjageuli-like consistency perfect for mixing with rice.
- Using saeujeot instead of salt for seasoning prevents a heavy taste and brings a clean, deep umami.
- Pre-grilling the pork belly before adding it to the jjigae imparts a savory charred aroma and makes the broth even richer and smoother.
Recommended for
- Those who want to mix rice into a rich, thick gochujang jjigae.
- Those who want to make a jjigae with maximized umami using grilled pork belly.
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