Doenjang-braised pork belly with ddeokbokki from Koreatown: A Cookbook (page 216) by Deuki Hong and Matt Rodbard

  • carrots
  • celery
  • fennel
  • garlic
  • fresh ginger
  • mustard greens
  • thyme
  • rice vinegar
  • pork belly
  • chicken stock
  • kimchi
  • ddeok
  • doenjang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on March 15, 2018

    A good dish, but I'd personally make a few changes were I to make it again. A little too one-note on the texture. Even toasted, the ddeokbokki are soft on the inside and that combined with the soft pork belly needed more to contrast it. You add blanched fennel, that keeps a bit of bite, but there's not enough, imho. It's also quite rich, so perhaps a tangy, crunchy pickle could cut through all of that and make it a bit more nuanced. That being said, the flavors of the sauce were incredible and I do love rice cakes to pieces. So I may play with it.

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