Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 cups water
- 1 package (16 oz) kongjaban (Korean black bean noodles)
- 2 scallions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the pork belly over medium-high heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic and cook until softened.
3. Add the gochugaru, soy sauce, sugar, and sesame oil to the pot and stir to combine.
4. Add the water to the pot and bring to a boil.
5. Add the kongjaban noodles to the pot and stir to combine.
6. Reduce the heat to medium and simmer for 10-15 minutes, or until the noodles are cooked through.
7. Add the pork belly back to the pot and stir to combine.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with sliced scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the pork belly
- Medium heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 500
- Fat: 30g
- Carbohydrates: 40g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken
- Kongjaban noodles can be substituted with udon noodles or spaghetti
Variations:
- Add vegetables such as zucchini, mushrooms, or carrots to the stew
- Use seafood such as shrimp or squid instead of pork belly
Tips and tricks:
- Make sure to cook the pork belly until crispy for added texture and flavor
- Adjust the amount of gochugaru to your desired level of spiciness
- Rinse the kongjaban noodles in cold water before adding them to the pot to prevent them from sticking together
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of sliced scallions on top
Garnishes:
- Sliced scallions
Pairings:
- Serve with a side of kimchi or pickled vegetables
Suggested side dishes:
- Steamed rice
- Korean-style pancakes (jeon)
Troubleshooting advice:
- If the stew is too thick, add more water to thin it out
- If the stew is too thin, simmer for a few more minutes to reduce the liquid
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Kongjaban stew is a popular Korean dish made with black bean noodles and pork belly. It originated in the northeastern region of Korea and is now enjoyed throughout the country.
Flavor profiles:
- Savory, slightly sweet, and spicy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: Korean