Kim Dae-seok's Pork Belly Soybean Paste Stew
A soybean paste stew made without separate dried anchovy stock, where pork belly is stir-fried with soybean paste and ssamjang to create a rich, savory broth reminiscent of a barbecue restaurant.
Ingredients needed 2 servings
Recipe
Cooking tips
- When stir-frying soybean paste and seasonings, avoid high heat as it can cause burning—always maintain low or medium-low heat.
- To achieve the signature rich, savory flavor of a barbecue restaurant’s soybean paste stew, the soybean paste must be cooked in the fat rendered from the pork belly.
- Clay pots retain heat well, so reducing the heat and simmering gently prevents the broth from reducing too much.
Recommended for
- Those who want to make a deep-flavored, barbecue-style soybean paste stew without preparing a separate stock.
- People looking for a satisfying side stew to serve alongside grilled meat.
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