Umami-Rich Doenjang and Gochujang Braised Pork
20min
50min
4
480
Chef's Note
This dish perfectly illustrates 'Ssi-won-han-mat' by balancing the deep earthy umami of Doenjang with the refreshing clarity of the Korean radish. Remember the blog's warning: we add the second half of the Gochujang at the very end to ensure the finish is vibrant and sweet rather than bitter.
Tags
Ingredients
1.5 lbs Pork belly or skin-on pork shoulder, cut into 1-inch cubes
1/2 lb Korean radish (Mu) or Daikon, peeled and sliced into half-moons
2 tbsp Doenjang (fermented soybean paste)
2 tbsp Gochujang (Korean chili paste), divided
1 tbsp Gochugaru (Korean chili flakes)
1 tbsp Soy sauce (Ganjang)
4 cloves Garlic, minced
1 tsp Fresh ginger, grated
1 tbsp Honey or brown sugar
2 cups Water or unsalted anchovy stock
3 stalks Green onions, cut into 2-inch lengths
1 tsp Toasted sesame oil
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven over medium-high heat, sear the pork cubes until browned on all sides, about 8-10 minutes. If using pork belly, you likely won't need extra oil.
- 2
Add the minced garlic and grated ginger to the pot, stirring for 1 minute until fragrant.
- 3
Stir in the Doenjang, 1 tablespoon of the Gochujang, Gochugaru, soy sauce, and honey. Mix well to coat the pork in the 'Jang' mixture.
- 4
Pour in the water or stock and add the radish slices. Bring the mixture to a boil.
- 5
Reduce heat to low, cover, and simmer for 30-35 minutes, or until the pork is tender and the radish is translucent and soft.
- 6
Uncover and increase heat slightly to reduce the liquid for 5 minutes if it is too thin.
- 7
Stir in the remaining 1 tablespoon of Gochujang and the green onions. Let sit for 2 minutes to allow the fresh Gochujang to meld without losing its bright color.
- 8
Drizzle with toasted sesame oil and serve hot with steamed white rice and assorted banchan.
Nutrition Information (per serving)
480
24g
14g
36g
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