How to make Korean pork with soybean paste
Pork is the other white meat that can be flavored in many ways. In Korean cuisine, many pork dishes are created with either a soy sauce or chili paste base. Both approaches bring really flavorful pork dishes. But~! Have you tried pork dish made with the Korean soybean paste?
It is an unusual pork recipe that people are not used to, but many Koreans in recent years are enjoying this scrumptious pork made with soybean paste. The original recipe came from the ancient palace of Korea, where this particular pork dish was served to the kings and queens.
It is really tasty pork to serve with lettuce or green leafy vegetables. Another bonus is that it is super, I mean truly super, easy to make. You will love this recipe.
You will need to use pork neck or shoulder cut for this recipe. The only part of pork that has decent marbling is pork neck and shoulder area. Pork belly can be too fatty and pork loin will be too dry. Make sure they are thinly sliced.
In a large mixing bowl, combine soybean paste, soy sauce, water, sesame oil, sugar, rice wine, and sesame seeds. Mix very well.
Add the pork, sliced garlic, and Asian chives. You can use green onion if you can't find the Asian chives.
Massage the pork with your hand to incorporate with the seasoning.
You will want to let it sit for 15 minutes for the flavor to soak up.
Heat a heavy skillet, such as a cast iron, over med-high heat. Add a little bit of oil and stir-fry the pork until they are fully cooked, about 2-3 minutes. Since the meat is thinly sliced they will cook fast.
That's it! How easy is that?
All you need is some rice, lettuce, and kimchi. If you can find the Korean Perilla leaves (kketnip), that will be fantastic to serve together. But lettuce alone will do just fine.
Top the lettuce (and kketinip, if using) with rice, pork, and a little bit of kimchi. Wrap it up and just shove it into your mouth.
I won't tell you how delicious it will be. You just have to try yourself to understand what I mean. You will like it.
Korean Pork with Soybean Paste
- 1-1/3 lb (600 g) Pork neck or shoulder cut, thinly sliced
- 1/2 cup chopped Asian chives or green onion
- 1 tablespoon oil
- 3-4 garlic cloves, thinly sliced
- 3 tablespoon Korean soybean paste
- 1 tablespoon low sodium soy sauce
- 3 tablespoon water
- 1 tablespoon rice wine, optional
- 1-1/2 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- Lettuce and Perilla leaves (optional) to serve with
- In a large mixing bowl, combine soybean paste, soy sauce, water, rice wine, sugar, sesame oil, and sesame seeds; mix well. Add the pork, chives and garlic into the bowl. Massage the pork with your hand to incorporate with the seasoning. Let the meat to sit in room temperature for 15 minutes for the flavor to soak up.
- Heat oil in a heavy bottom skillet over med-high heat. Add the marinated pork into the skillet. Stir-fry until the pork is fully cooked, about 2-3 minutes. Do not crowd the skillet with the pork too much. If needed, cook in batches.
- Serve with lettuce, rice, and some kimchi on the side. Enjoy!
Here are more delicious Korean dishes. Click the images below to the recipes.
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