Korean BBQ Creamy Doenjang Pasta

Today, I’m creating a Korean-Italian fusion dish—Korean BBQ Pasta with a savory doenjang cream sauce, where the richness of doenjang adds depth and a cheese-like flavor to the cream sauce. This unique pairing of juicy BBQ meat and creamy pasta offers an exciting new flavor experience!

Servings 1 person

Prep Time 10

Cook Time 15

Total Time 25

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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.