Main ingredients 🥩
Pork bellyCabbageOnionGreen bell pepperGreen onionGarlicCheongyang chili pepperTraditional doenjangEggStarchSoy sauceOyster sauceRice
Lee Yeon-bok's Hoegwayuk Deopbap
Hoegwayuk Deopbap that uses doenjang (fermented soybean paste) commonly found at home instead of chunjang (black bean paste) to create the deep flavor and umami of Chinese-style jjajang.
🙋 Recommended for
- ⭐ Those who want to enjoy the rich flavor of Chinese-style jjajang without chunjang
- ⭐ Those who want to make a unique and addictive one-bowl meal using leftover pork belly
Ingredients needed 🛒2 servings
- Pork belly 200g
- Cabbage (as needed)
- Onion 1/4
- Green bell pepper 1
- Green onion (as needed)
- Minced garlic 1/2 tbsp
- Cheongyang chili pepper (a little)
- Traditional doenjang 2 heaping tbsp
- Egg 1/2
- Starch 2 heaping tbsp
- Soy sauce 1 tbsp
- Oyster sauce 1.5 tbsp
- Ground black pepper (a little)
- Water 3 tbsp
- Sugar 1/2 tbsp
- Cooking oil (generous amount)
- Rice 2 servings
Recipe 🍳
- Cut cabbage, onion, and green bell pepper into bite-sized square pieces. Slice green onion and cheongyang chili pepper into small rings.
- Slice pork belly into thin, bite-sized pieces.
- Heat enough oil in a pan and fry the traditional doenjang until it sizzles and the grains become crunchy. Remove the oil and set the doenjang aside.
- Add 2 heaping tbsp of starch and half an egg to the sliced pork belly. Mix well to coat thinly.
- Heat enough oil in a pan and fry the coated pork belly, stirring so pieces don't stick, until golden and tender. Remove and set aside.
- Add a little oil to the pan, then sauté the sliced green onion, 1/2 tbsp minced garlic, and cheongyang chili pepper until fragrant.
- Add the prepared cabbage, onion, and green bell pepper. Stir-fry, then season with 1 tbsp soy sauce, 1.5 tbsp oyster sauce, a little ground black pepper, 3 tbsp water, and 1/2 tbsp sugar.
- When the seasoning is mixed, add the 2 tbsp of previously fried doenjang, breaking it apart so it doesn't clump. Add the cooked pork belly and stir-fry quickly to coat evenly.
- Place warm rice in a bowl and generously top with the finished hoegwayuk to complete the deopbap.
- Cut vegetables and pork belly into bite-sized pieces.
- Fry doenjang in oil until crunchy, then set aside.
- Coat pork belly with starch and egg, then fry gently in oil until tender.
- Sauté green onion, garlic, and chili pepper, then add vegetables, soy sauce, oyster sauce, water, and sugar and stir-fry together.
- Add the fried doenjang and pork, toss quickly, and serve over rice.
Cooking tips 💡
- Frying the doenjang in oil until the soybean grains become crunchy creates a deep, savory flavor very similar to jjajang sauce.
- Using the Chinese technique of coating pork in starch and egg before frying prevents the juices from escaping, making the meat much more tender.
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