Modu Recipes

Solo Cooking God Jajangpowder Jeonyukbokkeum

Enhanced savory depth and rich, heavy flavor by adding one spoon of jajangpowder to the basic gochujang jeonyukbokkeum seasoning, creating a unique twist on a classic dish.

🙋 Recommended for

  • ⭐ Those seeking a deeper, richer version of the usual jeonyukbokkeum instead of the standard recipe
  • ⭐ Those wanting to repurpose leftover jajangpowder as a seasoning or secret ingredient in cooking
  • ⭐ Fans of hearty, sticky, salty-savory meat side dishes where the sauce clings perfectly to the meat

Ingredients needed 🛒2 servings

  • pork for bulgogi (or pork belly) 400g
  • gochujang 1 tablespoon
  • soy sauce 2 tablespoons
  • sugar 1 tablespoon
  • minced garlic 1 tablespoon
  • coarse red pepper powder 1 tablespoon
  • jajangpowder 1 tablespoon
  • water 0.5 cup
  • onion 0.5 piece
  • green onion 1 stalk
  • sesame oil 1 tablespoon
  • black pepper to taste
  • toasted sesame seeds to taste

Recipe 🍳

  1. In a bowl, add 400g of pork and mix in 1 tablespoon gochujang, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, 1 tablespoon coarse red pepper powder, and 1 tablespoon jajangpowder.
  2. Mix well until the seasoning is evenly distributed, then let it marinate for a while.
  3. Place the seasoned pork directly into a heated pan without adding oil and cook it.
  4. As you stir-fry, the meat will turn dark and slightly charred—this is normal due to the jajangpowder cooking through; do not worry, it's not burning. Continue cooking until the meat reaches your desired tenderness.
  5. Add 0.5 cup of water to loosen the clumped jajangpowder and seasonings, ensuring they are moist and fully incorporated into the meat.
  6. Add 0.5 medium-sized sliced onion and 1 green onion stalk, and stir-fry briefly until the vegetables just begin to wilt.
  7. Turn off the heat, drizzle 1 tablespoon sesame oil around the dish to enhance aroma, then sprinkle with black pepper and toasted sesame seeds to finish while keeping the dish moist.
  1. Marinate pork with gochujang, soy sauce, sugar, minced garlic, red pepper powder, and jajangpowder.
  2. Cook the pork in a pan, chopping as it fries, then add water to soften the jajangpowder and fully cook the meat.
  3. Add onion and green onion, stir-fry lightly, then finish with sesame oil, black pepper, and toasted sesame seeds.

Cooking tips 💡

  • Gochujang and jajangpowder create a complementary umami synergy—do not skip the jajangpowder measurement.
  • The small amount of water added midway prevents the starch from jajangpowder from sticking to the pan and keeps the meat moist.
  • The finished dish does not taste like jajang—it only retains the deep, rich, hearty essence of the jeonyukbokkeum seasoning, which is its charm.

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