![]() ![]() This will then result in different flavor profiles and textures that blend beautifully and complements the pork belly really well. Other Ingredients for Soybean Paste Pork BellyĪs I was formulating the recipe, I made sure to include my favorite parts of any dish. Any other paste might not yield the same results. ![]() If you plan to make this dish, but you do not have Doenjang, feel free to use miso. The paste is very close to miso, but they are different in terms of taste. It is a common ingredient in Korean cooking that is used to make ssamjang (Korean BBQ sauce) and Doenjang Jjigae (Soybean Paste Soup). It turns into a brown chunky paste that tastes sour, salty, and funky just like any fermented food. Soybean Paste or Doenjang is soybeans fermented in salt. It’s a great dish that makes you want to drink soju or what we call “soju booloonun ahnjoo”. This recipe is salty, spicy, and filled with umami. It also has a spicy kick like the classic jeyuk bokkeum. The pork tastes a little bit like jjajangmyeon, minus the bitter taste from the black bean paste. Of course, we’re not going to waste any food so I freestyled this recipe and it turned out so good. I enjoyed it at first because I LOVE pork belly, but after a few dishes, I got tired of the same old spicy marinade. If you’re looking for a different way to cook up your pork belly, this is definitely a must-try.Įver catch a sale on Costco and buy a bunch of pork belly? My wife did. Soybean Paste Pork Belly is a Chef Chris Cho original. ![]() This is how you make Soybean Paste Pork Belly! ![]()
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