Three-Oil Pork Belly Doenjang Stir-fry
Three-Oil Pork Belly Doenjang Stir-fry
Kkogi Doenjang: A Flavorful Doenjang Sauce with Pork Belly, a True Rice Companion!
Introducing ‘Kkogi Doenjang,’ a dish enhanced with the rich flavors of three special oils. Featured on the TV show ‘Pyeonstorang,’ this recipe is an irresistible ‘rice thief’ that will have you finishing your bowl in no time. If you usually just grill pork belly, we highly recommend trying ‘Kkogi Doenjang,’ where pork belly is coated with three kinds of oil and seasoned with savory doenjang. It’s perfect for mixing with rice or wrapping in lettuce!
Key Ingredients- Pork belly 300g, cut into 1cm thick pieces
- 1 stalk green onion, chopped
- 1 Tbsp minced garlic
- 2 pinches salt
- 2 Tbsp cooking wine (mirin or sake)
- 1 Tbsp gochugaru (Korean chili powder), level spoonful
- 1/2 Tbsp sugar
- 1 Tbsp homemade doenjang (soybean paste) (or 2 Tbsp store-bought doenjang)
- 1/2 cup water
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, cut the pork belly into pieces about 1cm thick. This size is perfect for mixing with rice, eating in lettuce wraps, and ensures even cooking.
Step 2
Wash the green onion and chop it into small, bite-sized pieces.
Step 3
Heat a pan over medium heat without adding any oil. Add the cut pork belly and sprinkle with 2 pinches of salt. Let it cook undisturbed for about 3 minutes. The pork will start to brown and caramelize, developing a delicious crust – this is the Maillard reaction in action.
Step 4
The Maillard reaction is the process where food browns and develops a richer flavor when heated. It’s the familiar sight of perfectly cooked meat and is key to delicious results.
Step 5
After 3 minutes, stir-fry the pork belly until evenly browned. Add 2 tablespoons of cooking wine to eliminate any porky odors and enhance the flavor.
Step 6
Now, add the chopped green onions to the pan. Sauté them with the pork belly until fragrant. The rendered pork fat and green onions create a wonderful aroma and flavor base.
Step 7
You’ll notice the delicious aroma of sautéed green onions rising from the pan.
Step 8
Next, to create chili oil, reduce the heat to low. Add 1 level tablespoon of gochugaru (Korean chili powder) and stir-fry gently. This infuses the oil with a lovely red color and a mild, savory heat.
Step 9
Measure out 1 level tablespoon of gochugaru. Be mindful not to add too much, as it can make the dish too spicy or salty.
Step 10
Add 1 tablespoon of doenjang (soybean paste) and 1/2 tablespoon of sugar. Stir well to combine. The sugar helps to mellow the strong flavor of the doenjang and balances the saltiness with sweetness, creating a more complex taste. Keep the heat on low to prevent the sauce from burning.
Step 11
I’ve used 1 tablespoon of homemade doenjang, but if you’re using store-bought doenjang, you might want to use 2 tablespoons. The combination of pork and doenjang is surprisingly delicious!
Step 12
Pour in 1/2 cup of water and add 1 tablespoon of minced garlic. Turn the heat up to medium-high. This step, called deglazing, helps to lift any browned bits from the bottom of the pan, adding extra flavor to the sauce. Stir everything together until well combined.
Step 13
Deglazing is the process of adding liquid to a hot pan to dissolve the browned bits (fond) that have accumulated on the bottom, incorporating them back into the sauce and enhancing the overall flavor of the dish.
Step 14
Once the sauce comes to a boil, cover the pan with a lid, reduce the heat to low, and let it simmer for about 3 minutes. This allows the flavors to meld and the sauce to thicken slightly.
Step 15
Finally, drizzle in 1/2 tablespoon of sesame oil and sprinkle with toasted sesame seeds. I prefer a slightly saucier consistency, so I didn’t let all the liquid evaporate. You can adjust the cooking time to achieve your desired thickness.
Step 16
And there you have it – delicious ‘Kkogi Doenjang’ is ready! I’ve prepared some fresh arugula to serve alongside it.
Step 17
Place a generous serving of warm rice in a bowl.
Step 18
Top the rice with the flavorful Kkogi Doenjang. Add a hearty portion of fresh vegetables and mix everything together. The Kkogi Doenjang is already well-seasoned, so you won’t need any extra sauce. It’s subtly savory and deeply flavorful. The doenjang adds a sophisticated richness to the pork, and its unique umami is truly delightful.
Step 19
Mix everything thoroughly and enjoy! My husband and son loved it so much they had two bowls each!
Step 20
This Kkogi Doenjang, made with three kinds of oil and doenjang, offers the savory richness of pork belly, the deep umami of doenjang, the clean aroma of green onion oil, and the spicy, nutty flavor of chili oil, creating a truly sophisticated taste. It looks as delicious as it tastes – and believe me, it tastes amazing!
Step 21
Serving it with fresh arugula elevates this pork belly stir-fry to a new level. The addition of doenjang gives it a refined flavor profile distinct from a typical pork belly dish. The slightly bitter arugula pairs wonderfully with it too.
Step 22
Place some rice on a lettuce leaf, add a generous spoonful of Kkogi Doenjang, wrap it up, and take a bite. It’s so incredibly delicious, you’ll want to dance! It’s a flavor that speaks for itself – with three kinds of oil, how could it not be amazing?
Step 23
Doenjang and pork are always a perfect match! This Kkogi Doenjang, enriched with three types of oil, is fantastic as a side dish for rice, a topping for bibimbap, or even as a dipping sauce for fresh vegetables instead of ssamjang. If you usually only grill pork belly, try making this delicious sauce using three kinds of oil and doenjang, and incorporate it into various dishes. It’s simple, delicious, and guaranteed to be a hit!
