Savory Doenjang Pork Belly Stir-fry
A Unique Doenjang-Marinated Pork Belly Stir-fry Recipe: A Flavorful Alternative to Gochujang-Based Dishes
One day, I spotted frozen thinly sliced pork belly at the Korean market and decided to experiment with a stir-fry using my favorite savory doenjang (Korean soybean paste) sauce. This dish offers a distinctly different and delicious flavor profile compared to the spicy and sweet gochujang-based Jeyuk Bokkeum! It’s a fantastic rice companion.
Main Ingredients- 250g frozen thinly sliced pork belly
- 6 cloves garlic
- 1 handful green onions
- 1 Tbsp olive oil
Doenjang Sauce- 1 Tbsp Doenjang (Korean soybean paste)
- 1/4 cup warm water (approx. 60ml)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp mirin (rice wine)
- A pinch of black pepper
- 1 Tbsp Doenjang (Korean soybean paste)
- 1/4 cup warm water (approx. 60ml)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp mirin (rice wine)
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the delicious doenjang sauce. In a bowl, combine 1 tablespoon of your preferred Korean doenjang (such as ganjang doenjang or home-style doenjang) with 1/4 cup (about 60ml) of warm water. Stir thoroughly until there are no lumps, creating a smooth sauce. This sauce is key to the dish’s rich flavor.
Step 2
Once the sauce is ready, it’s time to prepare the aromatics. Slice the 6 garlic cloves into approximately 5mm thick slices. Also, chop the handful of green onions into similar thickness pieces. Cutting them relatively thick helps them retain a pleasant texture and release their aroma beautifully during cooking.
Step 3
Now, prepare the star of the dish: the thinly sliced pork belly. These thin slices cook quickly, making this a convenient and fast meal. If any parts are still frozen, gently separate them with a knife to ensure even cooking.
Step 4
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the sliced garlic and green onions and stir-fry for about 20 seconds until fragrant. (Be mindful of potential smoke, ensuring good ventilation!) Once the garlic and green onions are aromatic, add the thinly sliced pork belly. Stir-fry them together, then add 1 tablespoon of mirin and a pinch of black pepper to eliminate any porky smell and enhance the overall flavor.
Step 5
When the pork belly is almost fully cooked and has turned a appetizing golden brown, pour in the prepared doenjang sauce from Step 1. Stir everything well to coat the pork evenly. Towards the very end of cooking, add 1/2 tablespoon of gochugaru for a touch of heat and vibrant color. Continue to stir-fry for another 1-2 minutes until all the ingredients and sauce are well combined and fragrant.
Step 6
The combination of savory doenjang and rich pork belly is absolutely delightful! It’s wonderfully salty and full of umami. While delicious on its own, it’s even better served over a bowl of hot rice as a satisfying rice bowl, or you can add cooked rice to the leftover sauce and stir-fry it for a fantastic fried rice. It makes for a truly hearty and delicious meal!
