Kim Dae-seok's Pork and Menraku Jjagglie
A savory, slightly thick stew made by marinating pork shoulder with soybean paste and garlic, then simmering it with salty menraku paste to create a delicious broth perfect for mixing with rice.
Ingredients needed 2 servings
Recipe
Cooking tips
- Marinating the pork with soybean paste and garlic before cooking helps eliminate any gamey odor and enhances the overall richness of the broth.
- To avoid the menraku paste breaking apart and bleeding, freeze it briefly before slicing—it will be easier to cut cleanly.
- Since jjagglie is meant to be eaten with rice, avoid adding too much water at the beginning to maintain the ideal thick consistency.
Recommended for
- Those who love dipping rice into rich, salty broths.
- People looking for a flavorful twist on regular pork kimchi stew.
- Anyone seeking a bold, spicy dish that works perfectly as a dinner side or even as a great soju pairing.
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