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Modu Recipe

This Man's Cook's Makgeolli Pork Braised in Makgeolli

A succulent pork belly stew with perfect off-flavors eliminated using makgeolli and doenjang, enhanced by gentle simmering and steaming for maximum tenderness

Ingredients needed 3 servings

Recipe

Cooking tips

  • Never cook only with makgeolli—its thickness increases the risk of burning. Always mix in the specified amount of water.
  • Flip the pork during cooking to ensure even distribution of seasoning and heat, resulting in consistent flavor throughout.
  • Slicing immediately after cooking causes the meat to crumble. Always let it rest, covered, for about 10 minutes to maintain clean, neat slices.

Recommended for

  • Those who struggle with pork odor when making braised pork at home.
  • People who want to enjoy restaurant-quality tender pork using store-bought makgeolli without herbal ingredients.
  • Those preparing special meat main courses for guests or weekend dinners.

Shop ingredients on Coupang(Ad)

pork belly (for braising)peeled garliconiongreen onionwhole peppercornsdoenjangmakgeolli

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