Main ingredients 🥩
pork bellygreen oniongochugarugochujanglight soy saucegarlicchicken stockonion
Solo Cooking God's Soft Tofu Pork Belly Steamed
A hearty, rich, and satisfying steamed dish featuring thick pork belly seared in green onion oil, simmered with gochujang and soft tofu to create a thick, savory broth that pairs perfectly with rice.
🙋 Recommended for
- ⭐ Those who want a hearty, rich soup to enjoy a satisfying meal with rice
- ⭐ People looking to add plenty of meat to a bold soft tofu stew for a more filling experience
- ⭐ Anyone seeking a fail-proof gochujang-based seasoning recipe
Ingredients needed 🛒2 servings
- pork belly 300g
- green onion 1 stalk
- gochugaru 1 tablespoon
- water 1 cup and half
- gochujang generously 2 tablespoons
- light soy sauce 1 tablespoon
- sugar 1 tablespoon
- minced garlic 1 tablespoon
- chicken stock 1/3 tablespoon
- onion 1/2
- soft tofu 1 pack
- enoki mushrooms 1 pack
- vegetable oil generously
- black pepper a pinch
Recipe 🍳
- Heat generous amount of vegetable oil in a pan, add 300g pork belly and 1 stalk of green onion cut into large pieces.
- Sear together until both pork belly and green onion turn a deep brown color, then slice the pork belly into bite-sized pieces.
- Once well-browned, sprinkle 1 tablespoon of gochugaru and quickly stir-fry for under 10 seconds to make chili oil.
- Immediately pour in 1 cup and half of water, then add 2 tablespoons of gochujang, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, and 1/3 tablespoon chicken stock to mix the seasoning.
- Add 1/2 sliced onion and 1 pack of halved soft tofu, then bring to a boil over high heat and simmer for 5 minutes.
- When the broth becomes rich and flavorful, add 1 pack of trimmed enoki mushrooms and generously sprinkle black pepper to finish.
- Heat oil in a pan, sear pork belly and green onion until golden, then add gochugaru to make chili oil.
- Add water, gochujang, light soy sauce, sugar, minced garlic, and chicken stock to prepare the broth.
- Add onion and soft tofu, simmer for 5 minutes, then finish with enoki mushrooms and black pepper.
Cooking tips 💡
- Do not overcook gochugaru; it burns easily. Stir-fry for no more than 10 seconds before adding water immediately.
- Soft tofu releases moisture during cooking, so you don’t need to worry about the broth becoming too thick—simmer until it reaches your desired consistency.
- Seared the pork belly and green onion until the surface turns dark and deeply caramelized to develop rich flavor in the broth.
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