Solo Cooking God's Pork Jjageuli Kalguksu

Recipe 🍳

Cooking tips 💡

• Gochugaru burns easily in oil and can develop a bitter taste, so after adding it, stir-fry for no more than 10 seconds and immediately pour in the water.
• The starch from the kalguksu noodles will naturally thicken the broth quickly, so adjust the saltiness and add more water to your taste if the soup becomes too thick or salty.
• Using cost-effective pork hind leg slices allows just enough fat to render, resulting in a lean yet moist finish.