Modu Recipes

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.

🙋 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

Ingredients needed 🛒3 servings

  • whole pork belly or thick front shoulder meat 600g
  • green onion 1 large
  • whole garlic handful
  • green chili peppers 2–3
  • makgeolli 1 bottle
  • light soy sauce half cup
  • store-bought janghwa tang 1 bottle

Recipe 🍳

  1. Place the whole pork belly in a pan and sear until all sides turn a deep brown color.
  2. Cover the pan with a lid while cooking to prevent splattering and ensure even heat penetration into the meat.
  3. Once all sides are well-seared, tear the green onion roughly by hand and add it to the pan, along with the handful of whole garlic and broken green chili peppers.
  4. Pour the entire bottle of makgeolli into the pan, stirring to mix any sediment at the bottom.
  5. Add half a cup of light soy sauce and one full bottle of store-bought janghwa tang, mixing thoroughly to form the braising broth.
  6. Bring to a boil over high heat, then reduce to medium heat and simmer for 15 minutes. Lower the heat to low and continue simmering for another 10 minutes.
  7. While cooking, flip the meat occasionally so that the makgeolli broth evenly penetrates and keeps the surface moist and glossy.
  8. Remove the meat when it develops a rich brown sheen, slice into serving-sized pieces, and arrange on a plate.
  1. Sear all outer surfaces of the whole pork belly in a pan with the lid on until deeply browned.
  2. Add green onion, garlic, chili pepper, makgeolli, light soy sauce, and janghwa tang, then bring to a boil.
  3. Simmer while flipping the meat for a total of 25 minutes, then slice and serve.

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.

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