Doenjang in Pasta?
Today we’re making Korean BBQ creamy doenjang pasta! Does it sound unusual? You’ll love its rich, cheesy flavor. The addition of doenjang creates an umami-rich flavor that feels like you’ve added cheese. To make it even better, we’re pairing it with Korean BBQ pork belly. Shall we make this Korean BBQ Doenjang Cream Pasta together?
What Is Doenjang?
Doenjang is one of the most important fermented seasonings in Korea. It’s made by mixing meju (fermented soybean blocks) with brine, fermenting it, and then using the remaining solids after soy sauce is extracted. It’s commonly used to make soups, stews, or ssamjang (dipping sauce for wraps).
Doenjang: The umami-rich secret of Korean flavors
Korean BBQ is trendy all over the world these days. Even here in Belgium, Korean BBQ restaurants are popping up more and more. Have you ever tried Korean BBQ marinated with doenjang (Korean fermented soybean paste)? It might sound unusual, but doenjang can be one of the best marinades for meat. Marinating meat with doenjang adds a rich depth of flavor and boosts its umami. The fermentation in doenjang tenderizes the meat, and its natural sweetness and saltiness create a complex flavor. Plus, the enzymes in doenjang helps to age the meat, reducing any strong odors.
Korean BBQ Creamy Doenjang Pasta
Today, I’m making a Korean-Italian fusion dish by combining Korean BBQ and pasta. For this Korean recipe, I’m going to use doenjang in the pasta sauce to make a savory doenjang cream sauce. When you add cream to doenjang, it creates a thick, deep sauce similar to blue cheese cream sauce. It’s fantastic!
Enjoy the full-bodied cream sauce with hints of cheese flavor paired with juicy, tender meat and pasta. It’s a whole new world of flavor to discover!
Korean BBQ Creamy Doenjang Pasta
Equipment
- 1 Medium-sized pan
- 1 Pot (for boiling pasta)
- 1 Knife and cutting board
- 1 Tongs
- 1 Sauce ladle (for scooping pasta water)
Ingredients
- 100 g Linguine
- 100 g Pork belly
- 2 cloves Garlic
- 5 tbsp olive oil
- 1 tbsp Doenjang (Korean soybean paste) for pasta sauce
- 1/2 tbsp Doenjang (Korean soybean paste) for marinating pork
- 150 ml Heavy cream
- 1 tsp Black pepper
- 2 pinches Salt
- 5 g Scallions for garnish
Instructions
- Marinate the pork belly with 1/2 tbsp doenjang
- and 1 tsp minced garlic.
- Let the meat sit for 10–15 minutes.
- Boil linguini in salted water (with 2 pinches of salt) for 7 minutes.
- Grill the pork belly in a pan.
- Cook the meat over medium heat, being careful not to let it burn.
- Then set it aside.
- Slice garlic and sauté in the pork fat oil.
- Add 1 tbsp of doenjang to the garlic and cook on low heat.
- Pour in 150ml of heavy cream .
- Add a generous amount of black pepper.
- Simmer the cream over low heat until it thickens slightly.
- Transfer the cooked pasta into the cream sauce.
- Add 1/2 ladle of pasta water, and continue to simmer.
- Add the pork belly back in, and cook until the sauce reaches a creamy consistency.
- Plate the pasta.
- and pork belly
- , and garnish with chopped green onions.
Jal meokgetseumnida!
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
This fusion recipe is brilliant! The richness of doenjang paired with the creaminess of the sauce is just amazing. I never thought to mix Korean BBQ with pasta, but it works so well! The pork belly adds the perfect amount of juiciness, and the scallions give it that extra freshness. It’s definitely a dish that will impress anyone you serve it to.