Jung Ho-gyun's Pork Belly Gochujang Jjigae

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.