Pork Belly, Jjimdak Style (Soy-Braised)

How to make it

1. 1

   Cut the pork belly into large pieces and cook it in an ungreased pan to render off its fat.

2. 2

   Mix the soy sauce, gochugaru, sugar, minced garlic, corn syrup (mulyeot), and water into a braising sauce.

3. 3

   Pour the sauce over the browned pork belly and bring it to a boil.

4. 4

   Cut the potato, carrot, and onion into large pieces, add them, and braise over medium-low heat until the liquid has cooked down to a shallow pool.

5. 5

   Add the green onion and set the final seasoning with black pepper.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.