Modu Recipes

Solo Cooking God's Doenjang Sulbap

A thick, hearty doenjang sulbap made by stir-frying soybean paste and garlic in thinly sliced pork belly fat for deep flavor, then simmering rice and vegetables until luscious.

🙋 Recommended for

  • ⭐ Those seeking a warm, comforting hangover remedy the morning after drinking
  • ⭐ Fans of the rich, savory doenjang-jjigae rice served as a finale at Korean BBQ restaurants
  • ⭐ Anyone wanting to whip up a satisfying meal and drinking snack simultaneously with simple stew ingredients

Ingredients needed 🛒2 servings

  • 150–200g thinly sliced pork belly
  • 1 tbsp soybean paste (doenjang)
  • 1 tbsp minced garlic
  • 2 cups water
  • 0.5 tbsp beef dashida (or chicken stock powder)
  • 1 bowl cooked rice
  • 0.5 onion
  • 0.5 zucchini
  • 0.5 block tofu
  • pinch of salt

Recipe 🍳

  1. Cut the thinly sliced pork belly into bite-sized pieces. Dice the onion, zucchini, and tofu into small, similar-sized squares.
  2. In a thick earthenware pot, add the cut pork belly, 1 tbsp soybean paste, and 1 tbsp minced garlic.
  3. Over high heat, stir-fry the ingredients so the soybean paste and garlic meld into the rendered pork fat, developing a nutty aroma.
  4. Once the meat is fully cooked and appetizingly browned, pour in 2 cups of water.
  5. Add 0.5 tbsp beef dashida to boost umami, and stir to dissolve the meat seasonings into the broth.
  6. When the broth comes to a boil, add 1 bowl of cooked rice along with the prepared onion, zucchini, and tofu. Gently stir to submerge the ingredients in the broth.
  7. Avoid over-stirring to prevent the rice grains from breaking down. Simmer over gentle heat until the rice absorbs the broth and the mixture thickens.
  8. Finally, taste for seasoning. If bland, add a pinch of salt; if too salty, adjust with a little water.
  1. In an earthenware pot, combine thinly sliced pork belly, soybean paste, and minced garlic. Stir-fry until the pork fat renders.
  2. Add water and dashida, stir to dissolve the seasonings, and bring to a rolling boil.
  3. Add cooked rice, chopped vegetables, and tofu. Simmer until the liquid reduces and turns thick and stew-like. Serve.

Cooking tips 💡

  • Using a thin pot may cause the soybean paste mixture to burn and turn black during stir-frying; always use a thick earthenware pot.
  • Avoid stirring the rice too much while simmering, as it releases excess starch and makes the dish pasty. Just gently dissolve the seasoning and let it cook.
  • Since the saltiness of soybean paste varies by brand, always taste the broth at the end and adjust with salt or water according to your preference.

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