Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 cup Munbaeju (Korean rice wine)
- 2 cups chicken broth
- 1 tbsp. soy sauce
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. sesame oil
- 1 tbsp. sugar
- 1 cup daikon radish, cubed
- 1 cup Korean sweet potato noodles
- 2 green onions, 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, heat sesame oil over medium-high heat.
2. Add pork belly and cook until browned, about 5 minutes.
3. Add onion, garlic, and ginger. Cook until fragrant, about 2 minutes.
4. Add Munbaeju, chicken broth, soy sauce, gochujang, and sugar. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes.
6. Add daikon radish and sweet potato noodles. Cook for another 10 minutes or until the noodles are tender.
7. Season with salt and pepper to taste.
8. Garnish with green onions.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning pork belly, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Munbaeju can be substituted with sake or white wine.
- Daikon radish can be substituted with turnips or carrots.
- Korean sweet potato noodles can be substituted with glass noodles or udon noodles.
Variations:
- Add sliced mushrooms for extra flavor.
- Use seafood instead of pork belly for a lighter version.
- Add tofu for a vegetarian option.
Tips and tricks:
- To make the stew spicier, add more gochujang.
- For a thicker stew, add a slurry of cornstarch and water.
- Munbaeju can be found in Korean grocery stores or online.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of green onions on top.
Garnishes:
Green onions, sesame seeds, or chili flakes.
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
Banchan (Korean side dishes) such as pickled vegetables, marinated tofu, or stir-fried spinach.
Troubleshooting advice:
- If the stew is too salty, add more chicken broth or water.
- If the stew is too sweet, add more soy sauce or gochujang.
Food safety advice:
Make sure to cook the pork belly thoroughly to an internal temperature of 145°F.
Food history:
Munbaeju is a traditional Korean rice wine made from nuruk (a fermentation starter) and rice. It has a sweet and fruity flavor and is often used in cooking.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean