Ingredients:

200 grams thinly sliced pork belly

250 grams potatoes

80 grams onion

65 grams oyster mushrooms

20 grams green onion

1 Cheongyang green chili

1 red chile

100 milliliters water

1 tablespoon gochugaru (Korean red chile powder)

1 tablespoon sugar

3 tablespoons soy sauce

1 tablespoon gochujang (Korean red chili paste)

1 tablespoon minced garlic

1 tablespoon sesame oil

2 tablespoons cooking oil


Instructions:

Slice the green onion into 1 centimeter pieces, and diagonally slice the green and red chiles.

Thinly slice the onion, and peel and slice the potato into 2 cm thick pieces, then halve them.

Clean the oyster mushrooms and trim the base.

Heat oil in a pot, add green onion, and fry until fragrant. Add the pork belly and cook for 2-3 minutes until browned.

Stir in the gochugaru and fry for about 30 seconds.

Add water and bring to a boil. Add potatoes and cook for 1 minute.

Stir in sugar, soy sauce, gochujang, garlic and sesame oil, cooking for another minute.

Add mushrooms, onion and both chiles, and cook for about 4 minutes, until the potatoes are tender.

[Source: W Table]

(Daepae samgyeopsal gochujang jjigae, gochujang stew with pork belly, spicy pork belly soup, Korean-style chili paste and pork belly jjigae)