Ingredients with Measurements:
- 1 cup of Makkŏlli (Korean rice wine)
- 1 cup of water
- 1/2 pound of pork belly, sliced
- 1/2 onion, sliced
- 1/2 zucchini, sliced
- 1/2 cup of enoki mushrooms
- 2 green onions, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Ladle
Step-by-step instructions:
1. In a large pot or dutch oven, combine the Makkŏlli and water and bring to a boil over medium-high heat.
2. Add the sliced pork belly and cook for 5-7 minutes until it is no longer pink.
3. Add the sliced onion, zucchini, enoki mushrooms, green onions, and minced garlic to the pot and stir to combine.
4. Add the gochujang, soy sauce, sesame oil, salt, and pepper to the pot and stir to combine.
5. Reduce the heat to medium-low and simmer for 15-20 minutes until the vegetables are tender and the flavors have melded together.
6. Serve hot with rice and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for boiling the Makkŏlli and water
- Medium-low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 23g
- Carbohydrates: 8g
- Protein: 19g
Substitutions for ingredients:
- Pork belly can be substituted with beef, chicken, or tofu
- Enoki mushrooms can be substituted with shiitake mushrooms or oyster mushrooms
- Zucchini can be substituted with any other type of squash or vegetable
Variations:
- Add other vegetables such as carrots, potatoes, or spinach
- Use different types of meat or protein such as seafood or beans
- Adjust the spiciness level by adding more or less gochujang
Tips and tricks:
- Use a ladle to skim off any foam or impurities that rise to the surface while boiling the Makkŏlli and water
- For a thicker stew, add a tablespoon of cornstarch mixed with water to the pot before simmering
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the stew in a pot over medium heat until it is heated through
Presentation ideas:
- Serve the stew in individual bowls with a side of rice and garnish with chopped green onions or sesame seeds
Garnishes:
- Chopped green onions or sesame seeds
Pairings:
- Serve with rice and a side of kimchi or pickled vegetables
Suggested side dishes:
- Kimchi or pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the stew is too thin, add a tablespoon of cornstarch mixed with water to the pot and simmer for a few more minutes until it thickens
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding the vegetables to the pot
Food history:
- Makkŏlli Jjigae is a traditional Korean stew made with Makkŏlli, a type of rice wine that has been fermented for a few days
Flavor profiles:
- The stew has a slightly sweet and tangy flavor from the Makkŏlli and a spicy kick from the gochujang
Serving suggestions:
- Serve hot with rice and a side of kimchi or pickled vegetables
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Region: Korean