Sung Si-kyung's Kimchi Cheonggukjang

• 150g thinly sliced pork belly
• 1 cup sour kimchi
• 1 lump cheonggukjang (about 150g)
• 1/2 tbsp doenjang
• 1 tbsp minced garlic
• 1/2 block tofu
• 1/2 large green onion
• 1 cheongyang chili pepper
• 500ml water

Recipe 🍳

Cooking tips 💡

• Even without a separate stock or rice water, the savory fat rendered from the pork belly and the seasoning from the sour kimchi itself make the broth deeply flavorful.
• Adding a little doenjang when stir-frying the meat and kimchi before dissolving the cheonggukjang helps eliminate any meaty odors and enhances the overall depth of the stew.
• The cheonggukjang must be simmered gently until it softens and spreads fully to properly bring out its characteristic creamy, savory umami.

Recommended for 🙋

• ⭐Those who want a balanced stew that combines the inherent savory richness of cheonggukjang with the spicy, refreshing kick of kimchi jjigae.
• ⭐Those who want to use leftover pork belly and sour kimchi in the fridge to make a hearty main dish.