𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗦𝘁𝘆𝗹𝗲 𝗗𝘄𝗲𝗻𝗷𝗮𝗻𝗴 𝗝𝗷𝗶𝗴𝗮𝗲 ⁣| 고깃집 된장찌개

🍲This is like the best dwenjang jjigae I’ve ever made- I’m used to making it without meat, so I never really had it this hearty but guys, pork fat, it’s a game changer 🐷🐷 ⁣ 👩🏻‍🍳This is considered a restaurant style dwenjangjjigae because it has saamjang- which is the sauce you use to put in ur wraps in korean bbq 🍖 It gives it an extra kick & tang so I’ll be putting some in all my dwenjangjjigaes in the future 🤗

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Cook pork belly until fat is rendered, you don’t have to make it as crispy as mine but i like to bring out a lot of oil. ⁣

Step 2

2. Remov the pork, stir fry dwenjang and saamjang in the pork belly for 1 minute, and add chopped carrots, potato, onion, and zucchini. ⁣

Step 3

3. Pour in the water or stock. Add 1 gochugaru, garlic, pork belly, anchovy sauce, and sugar. Simmer for 5 minutes, then add the mushrooms and cabbage. Simmer for another 15 minutes, then you’re ready! Serve with rice. ⁣