Modu Recipes

Ttukdak Hyung's Gochujang Jjageuli

A jjageuli dish made by stir-frying pre-seasoned pork in scallion oil with soy sauce, doenjang, and gochujang, then simmering it with potatoes cut to different sizes until thick and rich.

🙋 Recommended for

  • ⭐ Those who want a 'rice thief' dish, with a thick and rich gochujang sauce to generously ladle over hot white rice and mix.
  • ⭐ Those looking for a hearty pork jjageuli that can be easily cooked and enjoyed at a campsite or for dinner.
  • ⭐ Those who prefer the natural thickness from softened potatoes and the deep, rich flavor of fermented bean paste and gochujang.

Ingredients needed 🛒3 servings

  • Pork (pork belly, neck, or front leg) 500g
  • Salt a pinch
  • Pepper a pinch
  • Minced Garlic
  • Cooking Wine
  • Minced Ginger a pinch
  • Anchovy-Kelp Broth (or coin broth) 1L
  • Green Onion 1 stalk
  • Potatoes 2
  • Onion 1
  • Zucchini 1/2
  • Tofu 1/2 block
  • Cheongyang Peppers 2
  • Cooking Oil a little
  • Soy Sauce
  • Doenjang
  • Gochujang
  • Gochugaru
  • Anchovy Sauce or Soup Soy Sauce

Recipe 🍳

  1. Cut the pork into bite-sized pieces, mix with salt, pepper, minced garlic, cooking wine, and minced ginger, and marinate in the refrigerator for 30 minutes.
  2. Separate the white and green parts of the green onion, slicing the white part for a refreshing flavor and the green part for color. Cut one potato into large pieces and the other into small pieces to easily dissolve into the broth.
  3. Cut the onion, zucchini, and tofu into bite-sized pieces, similar in size to the pork, for easy eating with a spoon.
  4. Heat cooking oil in a pot and stir-fry the white parts of the green onion until fragrant and golden to create a subtle, aromatic scallion oil.
  5. Once the scallion aroma is released and the green onions are golden brown, add the pre-seasoned pork and stir-fry until the surface is fully cooked and browned.
  6. When the pork is cooked, add soy sauce, doenjang, and gochujang in their respective amounts. Reduce heat to low and slowly stir-fry the seasonings in the hot oil to develop their savory flavors, then add gochugaru and stir-fry briefly.
  7. Pour in 1L of the prepared anchovy-kelp broth and add the prepared potatoes (both large and small pieces) before it boils, as they take longer to cook.
  8. Once the broth comes to a rolling boil, add the prepared onion, zucchini, and tofu. Simmer until the potatoes are completely soft and dissolved, thickening the broth.
  9. When the small potatoes have dissolved and the broth has thickened, season with anchovy sauce to taste. Add 1 tablespoon of minced garlic, the green parts of the green onion, and cheongyang peppers, and simmer for another moment to finish.
  1. Marinate pork with salt, pepper, garlic, and cooking wine for 30 minutes. Chop vegetables and tofu into bite-sized pieces similar to the pork.
  2. Stir-fry pork in scallion oil until browned. Add soy sauce, doenjang, gochujang, and gochugaru, and stir-fry over low heat, being careful not to burn.
  3. First, boil the broth with potatoes. Then, add the remaining vegetables and tofu, simmer until thickened, and finish by adding anchovy sauce and garlic.

Cooking tips 💡

  • The seasonings can easily stick to the bottom of the pot when stir-frying, so be sure to reduce the heat to low and stir continuously to prevent burning.
  • Stir-frying the soy sauce, doenjang, and gochujang in oil before adding the broth maximizes the overall savory flavor of the jjageuli.
  • Adding one potato cut very finely at the beginning of cooking will allow its starch to fully dissolve into the broth, creating the characteristic thickness of jjageuli.
  • Garlic loses its aroma if added too early. Add it in the final step, just before turning off the heat, to maintain its pungent and rich flavor until the end.

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