Dwenjang Samgyubsal, or Soybean Paste Pork Belly, is a Korean culinary delight that perfectly balances savory and rich flavors. This dish transcends the typical "pork belly" experience, elevating it with the complex umami of fermented soybean paste (dwenjang). The slow-cooked pork belly, infused with the deep, earthy notes of dwenjang and a hint of sweetness, becomes incredibly tender and melts in your mouth. The irresistible aroma alone is enough to entice your taste buds, promising a satisfying and unforgettable meal.
Imagine succulent, fall-apart pork belly infused with the savory depth of dwenjang. This recipe will guide you through each step, transforming humble ingredients into an extraordinary dish. From preparing the marinade to achieving the perfect level of tenderness, we'll equip you with the knowledge and confidence to recreate this authentic Korean masterpiece in your own kitchen. Get ready to embark on a culinary adventure as we delve into the delicious world of Dwenjang Samgyubsal.
Tools Needed
- Food processor or blender
- Knife
- Pan
- Bowl
Ingredients
- Black pepper: 1/3 teaspoon
- Brown sugar: 2 tablespoons
- Minced garlic: 1 tablespoon
- Gochujang (Korean chili paste): 1 tablespoon
- Doenjang (Korean soybean paste): 1 tablespoon
- Apple: 1/2 large
- Onion: 1/2 medium
- Ginger: 1 tablespoon
- Cooking wine (sake recommended): 3 tablespoons
- Sesame oil: 1 1/2 teaspoons
- Pork belly (Samgyeopsal): 1.7 pounds (0.8 kg)
Step-by-Step Instructions
Step 1. Prepare the Dwenjang Marinade
- Cut the skin off the apple and onion. Roughly chop them into small chunks for easier blending.
- Add the chopped apple, onion, cooking wine, minced garlic, doenjang (soybean paste), and ginger to a food processor or blender. Blend until a smooth paste forms.
Step 2. Marinate the Pork Belly
- Cut the pork belly into bite-sized (approximately 2-inch) pieces. Place them in a bowl.
- Add the blended sauce, brown sugar, black pepper, and sesame oil to the bowl with the pork belly. Mix thoroughly to ensure the marinade is evenly distributed. Gently press on the pork to help the marinade penetrate.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally 3-5 hours, to allow the marinade to seep into the pork.
Step 3. Cook the Pork Belly
- Heat a pan over high heat. Add the marinated pork belly and cook for about a minute. Lower the heat to medium-low, flipping the slices several times during cooking. Use a paper towel to absorb excess oil to prevent splattering.
Step 4. Check for Doneness
- The cooking time depends on the thickness of the pork belly (about 5-8 minutes). The pork belly is done when it has a nice golden brown color.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- For easier blending, chop the apples and onions into small pieces.
- Use a paper towel to absorb excess oil during cooking to prevent splattering.
Nutrition
- N/A
FAQs
1. Can I use a different type of soybean paste?
While dwenjang is traditional, you can experiment with other fermented soybean pastes, but the flavor profile might change. Adjust the amount according to the saltiness of your chosen paste.
2. How can I tell if the pork belly is cooked through?
The pork belly should be incredibly tender and easily fall apart with a fork. The internal temperature should reach around 190-200°F (90-93°C) for optimal tenderness.
This Dwenjang Samgyubsal recipe delivers a truly authentic Korean flavor experience, showcasing the magic of slow-cooked pork belly and the umami depth of dwenjang. From the rich aroma to the melt-in-your-mouth texture, this dish is sure to become a new family favorite. Enjoy the fruits of your labor – a culinary masterpiece that's both satisfying and surprisingly easy to make!