Hearty and Delicious Pork Jjageuli Recipe
The Epitome of Home Cooking! Spicy Pork Jjageuli
Tired of the same old delivery food? Make a generous and delicious pork jjageuli with simple ingredients. It’s perfect as a side dish with rice or as a snack with drinks! The universally loved spicy flavor is exceptional.
Main Ingredients
- Pork (pork belly or shoulder butt) 700g
- 1 Onion
- 10 whole Garlic cloves
- 1 Cheongyang chili pepper (Korean green chili)
- 1 stalk of Green onion
- 2 Tbsp Cooking oil
- 1000ml Water (5 cups)
- 0.5 Tbsp Black pepper
- 1 Tbsp Cooking wine (mirin or sake)
Seasoning Paste
- 2 Tbsp Sugar
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Minced garlic
- 3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Anchovy extract sauce (or fish sauce)
- 2 Tbsp Sugar
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Minced garlic
- 3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Anchovy extract sauce (or fish sauce)
Cooking Instructions
Step 1
Soak the pork in cold water for about 30 minutes to remove excess blood. Properly draining the blood is key to a clean taste without any gamey odors.
Step 2
While the pork is draining, prepare the remaining ingredients. Chop the onion into large pieces, and leave the garlic cloves whole. Slice the Cheongyang chili pepper diagonally, and cut the green onion into large sections. If you prefer less spicy, you can remove the seeds from the chili pepper or use a regular green pepper instead of Cheongyang.
Step 3
In a bowl, combine all the seasoning paste ingredients (2 Tbsp Sugar, 3 Tbsp Gochugaru, 3 Tbsp Minced garlic, 3 Tbsp Guk-ganjang, 2 Tbsp Gochujang, 2 Tbsp Doenjang, 2 Tbsp Anchovy extract sauce) and mix well to create a delicious seasoning paste. Making the paste in advance can shorten your cooking time.
Step 4
Cut the drained pork into bite-sized pieces. If you cut them too small, they might break apart while cooking, so maintaining a moderate size is recommended.
Step 5
Heat 2 Tbsp of cooking oil in a pot over medium-low heat. Add the 10 whole garlic cloves and sauté for 1 minute until fragrant. Once the garlic aroma is released, move on to the next step.
Step 6
Add the sliced pork to the pot. Sprinkle with 1 Tbsp of cooking wine and 0.5 Tbsp of black pepper. Stir-fry over medium heat for about 1 minute, until the surface of the pork turns golden brown. Searing the surface like this helps lock in the juices, making the pork more tender and moist.
Step 7
Once the pork is partially cooked, add all the prepared seasoning paste. Stir-fry together with the pork for about 2 minutes. The key is to stir-fry until the seasoning is well coated on the meat.
Step 8
Pour in 1000ml (5 cups) of water into the pot with the stir-fried pork and seasoning. Bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer for about 20 minutes. Simmering until the pork is tender and the sauce thickens is the key.
Step 9
When the sauce has reduced to your desired consistency, add the large-chopped onion and cook together. Adding onion brings sweetness and depth of flavor, making it even more delicious. Continue to cook for about 5 more minutes until the onion is tender.
Step 10
Finally, turn off the heat. Add the diagonally sliced Cheongyang chili pepper and the large-cut green onion. Let it sit for a moment on the residual heat to cook slightly. The fresh aroma of the chili and green onion will add a delightful touch to the jjageuli. Enjoy your meal!
