Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Korean Potato and Pork Neck Stew (Gamja Dwaeji Mokgogi Jjigae)
A hearty, spicy Korean stew featuring thick-cut pork neck, potatoes, onions, and leeks simmered in a gochujang-based sauce. Perfect for a comforting, steamy meal with rice.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Slice pork neck yourself for best texture.
- • Stir-fry pork with leek, soy sauce, and cooking wine to remove odor and build flavor.
- • Simmer stew for at least 15 minutes for potatoes to cook through and flavors to meld.
Safety Warnings
- • Use caution when slicing raw pork; keep knife sharp and fingers clear.
- • Hot oil may splatter when stir-frying; use a long spoon and avoid overcrowding.
- • Ensure pork is cooked through before serving.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Chicken Donuts
Crispy, cheese‑garlic coated chicken donuts that look like sweet treats but are savory, protein‑packed bites. The chicken‑potato mixture is shaped into rings, frozen, breaded and deep‑fried, then served with a rich garlic‑cheese mayo sauce. Perfect as a snack or a fun appetizer.
Brown Butter Pecan Cake with Coffee Syrup and Swiss Meringue Buttercream
A nutty, caramel‑flavored cake made with browned butter and finely chopped pecans, layered with coffee‑infused Swiss meringue buttercream and finished with a glossy coffee syrup and decorative chocolate brooches. The recipe follows the step‑by‑step method from 조꽁드Joconde's baking, including tips for perfect brown butter, crumb‑coat, and precise piping.
Secret to Korean Fried chicken batter that stays crispy for hours
A Korean‑style fried chicken that stays ultra‑crispy even after being tossed in a sweet‑spicy gochujang glaze and wrapped for hours. The secret is a wet batter made with rice flour and cornstarch and a double‑fry technique that locks in crunch.
BBQ Corn Cheese Chicken
A Korean‑inspired BBQ chicken baked until crispy, slathered in a sweet‑spicy homemade sauce, then topped with melted mozzarella and sweet corn. Marinated for 12 hours for maximum flavor, this dish is perfect for a hearty dinner.
Universal Korean Soup Stock Concentrate (Manneung-tang)
A versatile Korean broth concentrate that can be used for galbitang, naengmyeon broth, dumpling soup, noodle soups, and more. Made with water, Dasida (Korean soup stock powder), fine salt, MSG, soy sauce, and black pepper, then strained for a clear, umami‑rich base.
Dakgangjeong (Korean Crispy Fried Chicken Bites)
Crispy, crunchy Korean fried chicken bites coated in a sticky, sweet, savory, and slightly spicy sauce. This recipe uses boneless, skinless chicken thighs for juicy, quick-cooking pieces, double-fried for extra crunch and tossed in a gochujang-based sauce.