Sung Si-kyung's Kimchi Cheonggukjang
A rich, hearty, and spicy cheonggukjang stew made by stir-frying thinly sliced pork belly with well-fermented kimchi to create a deep, savory flavor.
Ingredients needed 3 servings
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.
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