Main ingredients 🥩
PorkOnionGreen onionSoy sauceAnchovy sauceOyster sauceMinced garlicGochugaru (Korean chili flakes)Cheongyang chili pepperBean sproutsChives
Solo Cooking God's Moksal Jeongol
A spicy moksal jeongol simmered with crunchy bean sprouts and chives, creating a deep flavor using anchovy sauce and oyster sauce without making a separate broth.
🙋 Recommended for
- ⭐ Those looking for a spicy and hearty soup to enjoy with soju
- ⭐ Those who want to make a impressive hot pot with leftover pork and vegetables
Ingredients needed 🛒2 servings
- Pork neck 300g
- Onion 1/2
- Green onion 1 stalk
- Water 2 paper cups
- Soy sauce 1 tbsp
- Anchovy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Minced garlic 1 tbsp
- Gochugaru (Korean chili flakes) 2 tbsp
- Cheongyang chili pepper 1
- Bean sprouts 2 handfuls
- Chives 1 handful
- Black pepper a little
Recipe 🍳
- Cut the pork neck into bite-sized pieces, slice the onion, and chop the green onion into large chunks.
- Place the prepared pork neck, onion, and green onion in a pot or deep pan.
- Add 2 cups of water, 1 tbsp soy sauce, 1 tbsp anchovy sauce, 1 tbsp oyster sauce, 1 tbsp minced garlic, 2 tbsp gochugaru, and sprinkle with black pepper.
- Cover and simmer over medium-low heat for at least 15 minutes, opening once to stir so the seasonings mix evenly.
- Once the meat is fully cooked, set aside a few pieces for garnish, and slice and add the cheongyang chili pepper for extra spiciness.
- Top abundantly with 2 handfuls of bean sprouts and chives cut into edible lengths to retain their crisp texture.
- Add the reserved pork as garnish, and finally sprinkle another generous amount of black pepper. Cook until the bean sprouts are just wilted, then serve.
- Put sliced pork neck, onion, green onion, water, and all seasoning ingredients into a pot.
- Cover and simmer over medium-low heat for at least 15 minutes until the meat is cooked.
- Top with cheongyang chili pepper, bean sprouts, chives, and black pepper, then boil briefly.
Cooking tips 💡
- Instead of pork neck, you can freely use other pork cuts like pork shoulder, pork leg, or pork belly if that's what you have at home.
- Bean sprouts and chives become tough if cooked too long, so add them at the final stage to keep their crisp texture.
- Using anchovy sauce and oyster sauce instead of making a separate broth gives the soup a deep, rich flavor.
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