Main ingredients 🥩
Thinly sliced pork bellyOnionGochujangOyster sauceGochugaruMinced garlicEggGimgaruSesame oil
Solo Cooking God's Spicy Gyeranjuk
A super-fast hangover juk made by stir-frying thinly sliced pork belly with a spicy gochujang sauce and boiling it in a ttukbaegi for just 10 minutes.
🙋 Recommended for
- ⭐ Those who need a quick and spicy hangover juk on the morning after drinking, when standing over the stove feels too long.
- ⭐ Those who want to use up leftover solo cooking ingredients and enjoy an easy, addictive ttukbaegi one-bowl meal.
Ingredients needed 🛒1 servings
- 100g thinly sliced pork belly
- 1/4 onion
- 1/2 tbsp gochujang
- 1 tbsp oyster sauce
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1/2 tbsp minced garlic
- 2 eggs
- 1 bowl cooked rice
- a little gimgaru
- a little sesame oil
- a little whole sesame seeds
Recipe 🍳
- Finely chop the onion into small pieces so it blends well into the broth.
- In a ttukbaegi (earthenware pot), add 100g thinly sliced pork belly and a handful of chopped onion. Sauté until the pork releases fat and the onion turns translucent.
- Add 1/2 tbsp gochujang, 1 tbsp oyster sauce, 1 tbsp gochugaru, 1 tbsp sugar, and 1/2 tbsp minced garlic. Stir-fry again so the seasonings absorb into the meat fat.
- Pour 1 paper cup worth of water into the ttukbaegi. Once the broth comes to a rolling boil, crack in 2 eggs and stir gently until softly set.
- Add 1 bowl of cooked rice and a generous amount of gimgaru. Over low heat, gently mix until the sauce evenly coats the rice grains.
- Turn off the heat completely and finish with a drizzle of sesame oil and a sprinkle of whole sesame seeds to taste.
- In a ttukbaegi, sauté thinly sliced pork belly and finely chopped onion until golden.
- Add gochujang, oyster sauce, gochugaru, sugar, and garlic. Stir-fry, then add 1 cup of water and 2 eggs, and bring to a boil while stirring.
- Mix in cooked rice and gimgaru, then turn off the heat and finish with sesame oil and whole sesame seeds.
Cooking tips 💡
- Before adding water, be sure to stir-fry the meat and seasonings thoroughly in the rendered fat to bring out a deep, rich savory flavor like jjageuli (spicy pork stew) throughout the juk.
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