This week while figuring out what to make for my lunchbox, I came across Ryu Soo-young’s (Eonam Seonsaeng) doenjang pork belly stir-fry recipe and it looked like the perfect rice thief, so I tried making it right away.
It’s not complicated at all, and you can put it together easily with ingredients you probably already have at home.
Ingredients
- Pork belly – 600g (about 1.3 lbs; cut into bite-sized pieces)
- Green onion – 2 stalks
- Onion – 1/4
- Minced garlic – 2 T
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Mirin – a splash (can substitute with soju or dry sherry)
- Gochugaru – 2 T (Korean red chili pepper flakes)
- Doenjang – 2 T (Korean fermented soybean paste)
- Sugar – 1/2 T
- Water – 200ml (about 6.8 fl oz)
- Salt – to taste
- Pepper – to taste
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Cut the pork belly into bite-sized pieces, and finely chop the green onions and onion.
2Add just a tiny bit of oil to the pan and cook the pork belly thoroughly first.
3Once one side turns golden brown, stir everything together and add a splash of mirin to get rid of any gamey smell.
4Add the onion and green onion, and stir-fry until evenly combined.
5Once everything is well mixed, add the gochugaru and stir-fry slowly over low heat to draw out the chili oil.
6Once the chili oil has formed, add the doenjang into it and stir-fry over low heat for 1 minute.
7Mix the sautéed doenjang thoroughly with the meat, then add the sugar and stir-fry over medium heat. Stir-frying for 2-3 minutes helps the seasoning soak into the meat for even better flavor.
8Add the minced garlic and stir-fry for 1-2 minutes, then pour in the water and simmer over medium heat, adjusting the consistency to your liking. Season with salt and pepper as needed.
Serving it with extra green onion on top adds a nice crunch and a fragrant finish.
I was worried the doenjang might make the flavor too strong, but it turned out mild and not overly salty.
This dish is seriously dangerous for how much rice it makes you eat.
I even packed it into my lunchbox, so my weekday lunches are sorted for the whole week.
Ingredients
- Pork belly – 600g (about 1.3 lbs; cut into bite-sized pieces)
- Green onion – 2 stalks
- Onion – 1/4
- Minced garlic – 2 T
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Mirin – a splash (can substitute with soju or dry sherry)
- Gochugaru – 2 T (Korean red chili pepper flakes)
- Doenjang – 2 T (Korean fermented soybean paste)
- Sugar – 1/2 T
- Water – 200ml (about 6.8 fl oz)
- Salt – to taste
- Pepper – to taste
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Cut the pork belly into bite-sized pieces, and finely chop the green onions and onion.
- Add just a tiny bit of oil to the pan and cook the pork belly thoroughly first.
- Once one side turns golden brown, stir everything together and add a splash of mirin to get rid of any gamey smell.
- Add the onion and green onion, and stir-fry until evenly combined.
- Once everything is well mixed, add the gochugaru and stir-fry slowly over low heat to draw out the chili oil.
- Once the chili oil has formed, add the doenjang into it and stir-fry over low heat for 1 minute.
- Mix the sautéed doenjang thoroughly with the meat, then add the sugar and stir-fry over medium heat. Stir-frying for 2-3 minutes helps the seasoning soak into the meat for even better flavor.
- Add the minced garlic and stir-fry for 1-2 minutes, then pour in the water and simmer over medium heat, adjusting the consistency to your liking. Season with salt and pepper as needed.
