Thin-Sliced Pork Belly Gamjatang, achieve a deep flavor quickly and easily

Steps

1. 1

   Cut green onions, Cheongyang peppers, potatoes, and perilla leaves into bite-sized pieces.

   0:56
2. 2

   In a hot pan, add 200g of thin-sliced pork belly and stir-fry until golden brown to render fat.

   0:26
3. 3

   To the fried pork belly, add sliced potatoes, 200ml of water, and 1 pack of beef bone broth, then bring to a boil.

   2:35
4. 4

   Cut 200g of sour kimchi into bite-sized pieces and add it in.

   3:40
5. 5

   Add 1 tablespoon of minced garlic, 0.5 tablespoon of gochujang, 1.5 tablespoons of doenjang, 2 tablespoons of tuna sauce, and 1.5 tablespoons of gochugaru, then mix well to season.

   3:53
6. 6

   Once the broth boils and the potatoes are sufficiently cooked, add the sliced green onions and Cheongyang peppers.

   5:13
7. 7

   Add 0.5 tablespoon of black pepper, 10 perilla leaves, and 3 tablespoons of perilla powder, then boil once more to finish.

   7:17