𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗦𝘁𝘆𝗹𝗲 𝗗𝘄𝗲𝗻𝗷𝗮𝗻𝗴 𝗝𝗷𝗶𝗴𝗮𝗲 ⁣| 고깃집 된장찌개

Name: 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗦𝘁𝘆𝗹𝗲 𝗗𝘄𝗲𝗻𝗷𝗮𝗻𝗴 𝗝𝗷𝗶𝗴𝗮𝗲 ⁣| 고깃집 된장찌개
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tbs dwenjang ⁣; [ ] 2 tbs saamjang⁣- [ ] 1 tsp gochugaru ⁣- [ ] 1-2 slices of pork belly, cut into bite sized pieces ⁣- [ ] 2 cloves of garlic ⁣- [ ] 3 cups of water or stock ⁣- [ ] 1/2 tsp sugar ⁣- [ ] 1 tsp anchovy sauce ⁣- [ ] 1 mediumarrot ⁣-; 2 tbs saamjang; 2 slices of pork belly, cut into bite sized pieces; [ ] 2 cloves of garlic ⁣- [ ] 3 cups of water or stock ⁣- [ ] 1/2 tsp sugar ⁣- [ ] 1 tsp anchovy sauce ⁣- [ ] 1 mediumarrot ⁣; ⁣- [ ] 3 cups of water or stock ⁣; - [ ] 1/2 tsp sugar; ⁣- [ ] 1 tsp anchovy sauce; ⁣- [ ] 1 medium carrot ⁣; - [ ] 1 potato ⁣; - [ ] 1 small zucchini ⁣; - [ ] 5 button mushrooms; ⁣- [ ] 1 small onion; ⁣- [ ] 2 cups of chopped cabbage (I used nappa) ⁣

3 steps

Prep:30min

🍲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 🤗

Updated at: Thu, 17 Aug 2023 03:58:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories791.7 kcal (40%)

Total Fat60.6 g (87%)

Carbs42.3 g (16%)

Sugars13.3 g (15%)

Protein20 g (40%)

Sodium1487.5 mg (74%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbsdwenjang

1 tspgochugaru

2 Tbssaamjang

2 slicespork belly

cut into bite sized pieces

2 clovesgarlic

3 cupswater

or stock

½ tspsugar

1 tspanchovy sauce

2 cupscabbage

chopped, I used nappa

Instructions

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. ⁣