Solo Cooking God's Makgeolli Janghwa Tang Sujebi
A super simple whole pork belly sujebi with deep color and glossy sheen, made without a single drop of water—just makgeolli and janghwa tang to eliminate gamey odors.
Ingredients needed 3 servings
Recipe
Cooking tips
- Makgeolli releases strong alcohol fumes when boiling—always turn on your kitchen exhaust fan during cooking.
- No additional herbs or medicinal ingredients needed; just one bottle of janghwa tang delivers a subtle herbal aroma and gentle sweetness.
- You can use thick front shoulder meat instead of whole pork belly—it’s more affordable and still delivers excellent results.
Recommended for
- Those who want to enjoy a special sujebi with a chewy, glossy texture like trotters at home.
- People looking to make a clean-tasting, no-gamey sujebi with minimal steps and no complex spices or herbal ingredients.
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