Chef Im Sung-geun's Signature Pork Jjageuli Recipe

Ingredients−3servings+

• Pork belly or pork shoulder600g
• Medium gochugaru90g
• Fine sea salt16g
• Black pepper6g
• Beef dashida42g
• Cider50g
• Soju7g
• Gochujang140g
• Aged kimchi225g
• Onion400g
• Green onion100g
• Water900cc (or 800cc)

Directions▶ Start cooking

1. In a bowl, combine 90g medium gochugaru, 16g fine sea salt, 6g black pepper, 42g beef dashida, 50g cider, 7g soju, and 140g gochujang, then mix well to make the seasoning paste.
2. Line the bottom of a shallow pot with 225g aged kimchi.
3. Cut 600g pork belly (or pork shoulder) into bite-sized pieces and place them on top of the aged kimchi.
4. Spoon 145g of the prepared seasoning paste over the meat.
5. Roughly chop 400g onion and place it on top.
6. Slice 100g green onion and place it on top.
7. Pour in 900cc water.
8. Bring to a boil over highest heat and cook for about 8 minutes, or until the broth has reduced slightly.⏱ 8m

Tips

• The generous amount of black pepper creates a spicy yet deeply umami flavor.
• Boiling for about 8 minutes over highest heat allows the flavors of the ingredients to infuse well into the broth.
• Optionally, add ramen noodles and cook them together over high heat for a delicious meal.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• The recipe calls for only 145 g of the seasoning paste you make, so be careful not to dump the whole batch in.
• During the 8 minutes over the highest heat, keep an eye on the clock and the flame so the broth doesn't reduce too far — or not far enough.
• Regular kimchi in place of mukeunji (aged kimchi) leaves the stew without that deep, tangy backbone, so it's worth seeking out properly aged kimchi.

🔄 Substitutions

• If you don't have 42 g of beef Dasida (Korean stock powder), use 42 g of anchovy Dasida, or add 1 tbsp soup soy sauce (guk-ganjang) and 1/2 tbsp sugar for savoriness and adjust the salt accordingly.
• In place of 50 g lemon-lime soda, mix 25 g sugar with 25 g water, or use 30 g starch syrup to set the sweetness.
• No soju? 7 g of mirin or 7 g of cheongju (rice wine) will do the same job of taming the meaty smell.

🎚️ Adjusting the taste

• For less heat, take 20-30 g off the 90 g of chili flakes and halve the 6 g of black pepper.
• For less salt, use only about half of the 16 g of fine salt, and cut back on the Dasida or switch to a low-sodium version.
• For less sweetness, replace the 50 g of soda with water and lean on chili flakes and soy sauce instead of gochujang.

✔️ Verification notes

• Only 145 g of the seasoning goes in, so weigh it out and double-check you've added exactly that much.
• After the 8 minutes, see whether the broth has reduced to the thick, barely-there level jjaguri is known for, and simmer a bit longer or add water as needed.

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