Ttukdak Hyung's Gochujang Jjageuli

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.

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.