🇰🇷 Korean

Pork Belly Maeun Tang

Name: Pork Belly Maeun Tang
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: to taste Salt; 2, chopped Garlic; 4 cloves, minced Ginger; 3 medium, cubed Potato; 2, thickly sliced Carrot; 2 tbsp Sesame Oil; 750 ml Stock or Broth; 200 g Daikon Radish; 1 tsp Gochugaru; 500 g Pork Belly; 1 tbsp Gochujang

🇰🇷 Korean

Fiery, clear-hot stew with pork belly and radish — maeun tang for the brave. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Saltto taste
Garlic2, chopped
Ginger4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Sesame Oil2 tbsp
Stock or Broth750 ml
Daikon Radish200 g
Gochugaru1 tsp
Pork Belly500 g
Gochujang1 tbsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Warm the Sesame Oil in a heavy casserole and brown the pork belly well on all sides — real colour means real flavour.
2
Lift the pork belly out, soften the garlic and ginger in the same pot, then add the gochugaru.
3
Return the pork belly, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with perilla leaves right before serving.

Chef's tip

Prep everything before the heat goes on — korean cooking moves fast once it starts.

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Video: Spicy pork BBQ (Dwaejibulgogi: 돼지불고기) · on YouTube