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Doenjang Pork Belly Stir-Fry: Korean Soybean Paste Pork Recipe
5~6
10 minutes
15 minutes
25 minutes
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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.