Korean-style Doenjang (Soybean Paste) Pork Belly
Discover a savory twist on pork belly with this Korean-style Doenjang marinade. This rich, fermented soybean paste infusion creates a perfectly balanced flavor.
Doenjang, a traditional Korean fermented soybean paste, brings incredible depth and umami to this pork belly recipe. When balanced with the sweetness of malt syrup and aromatic ginger and garlic, it transforms humble pork belly into a sophisticated barbecue centerpiece. Marinating the meat allows the complex, earthy flavors of the paste to penetrate deeply, resulting in a savory dish with a delicate, caramelized finish when grilled.
Ingredients
- 600 g pork belly
- 100 g Doenjang (Korean soybean paste)
- 100 g malt syrup
- 80 g cooking wine
- 50 g soy sauce
- 20 g minced garlic
- 10 g minced ginger
- 20 g sesame oil
Instructions
- 1Slice the Pork Belly
Place the pork belly on a cutting board and slice it into long, thin strips, approximately 0.5 cm in thickness. This portion size ensures a yield of 600g of meat, ideal for the marinade volume provided.
Tip: Use a sharp knife to ensure clean, even slices, which helps the pork absorb the marinade more evenly. - 2Prepare the Doenjang Base
Place 100g of natural Doenjang into a clean, white ceramic mixing bowl. This fermented paste serves as the foundation for your marinade.
Tip: Make sure to use a high-quality, natural soybean paste to get the best flavor profile for your marinade. - 3Combine Marinade Ingredients
Add 100g of malt syrup, 80g of cooking wine, 50g of soy sauce, 20g of minced garlic, 10g of minced ginger, and 20g of sesame oil to the bowl.
Tip: Add the ingredients one by one for better control, then ensure the malt syrup is fully incorporated for the right balance of sweetness. - 4Mix the Sauce
Use a metal spoon to stir the mixture vigorously until all ingredients are fully incorporated, resulting in a smooth, thin, and saucy consistency.
Tip: If the mixture is too thick, continue stirring until the soybean paste is fully dissolved into the liquid. - 5Marinate the Pork Belly
Add the pork belly slices to the mixing bowl, ensuring each piece is thoroughly coated in the sauce. Allow the meat to marinate for at least 6 hours for balanced flavor.
Tip: Marinating for 6 hours allows the flavors to balance perfectly, ensuring the pork is savory with just a hint of sweetness. - 6Store for Marination
Transfer the marinated pork into a glass container and pour any leftover sauce over the meat. Keep refrigerated until ready to grill.
Tip: Keep the container refrigerated while marinating to keep the meat fresh and safe.
