Kim Dae-seok Chef's Pork Belly Yutgajang

• pork belly 400g
• green onion 2 stalks
• radish 300g
• green chili pepper 2 pieces
• vegetable oil 3 tablespoons
• mirin 3 tablespoons
• minced garlic 2 tablespoons
• gochugaru 5 tablespoons
• beef bone broth 400ml
• doenjang 0.5 tablespoon
• water 1L
• soy sauce 3 tablespoons
• kanaari jeotgal 2 tablespoons
• enoki mushroom 150g
• mung bean sprouts 300g
• salt 0.5 tablespoon
• egg 2 pieces
• black pepper to taste
• sesame oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• When adding gochugaru, keep the heat low to prevent burning while making chili oil.
• Using mung bean sprouts instead of bean sprouts helps maintain crispness throughout cooking.
• Adding half a spoon of doenjang effectively removes meaty odors and enhances the broth’s depth of flavor.
• Do not stir immediately after adding eggs—let them cook undisturbed for 15 seconds to avoid clouding the broth or clumping with the sprouts.

Recommended for 🙋

• ⭐Those who want a rich yutgajang quickly without complicated steps.
• ⭐Home cooks looking to achieve deep, hearty flavors using beef bone broth and pork belly.
• ⭐People seeking a warming, spicy soup for hangover relief or nourishing comfort food.