Creamy Doenjang Pasta (Korean Carbonara) with Pork Belly
A viral fusion dish that combines the savory richness of Doenjang (soybean paste) with crispy Korean BBQ pork belly. This "Korean Carbonara" uses no cheese but delivers an incredibly creamy, umami-packed sauce in just 25 minutes. No fancy ingredients required.
Ingredients
- 80 g Linguine (or Fettuccine)
- 80 g Pork belly
- 1 tsp Minced garlic for marinating pork
- 2 cloves Sliced garlic for pasta sauce
- 1/2 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 (chopped, for garnish)
Equipment
Method
- Marinate the pork belly with 1/2 tbsp of Doenjang and 1 tsp minced garlic. Let it rest for 10 to 15 minutes.
- Bring a pot of water to a boil. Add 2 generous pinches of salt. Cook the linguine for 7 minutes. Reserve 1/2 cup of pasta water before draining.
- Heat 1/2 tbsp of olive oil in a large skillet. Add the pork belly and cook over medium heat, be careful not to let it burn. Once golden and crispy, remove the meat and set it aside, leave the oil in the pan.
- 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 heavy cream and add a generous amount of black pepper. Simmer gently until the sauce thickens slightly.
- Transfer the cooked pasta into the cream sauce. Add 1/2 cup 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, add the pork belly and garnish with chopped green onions.
Jal meokgetseumnida!
- 잘 먹겠습니다!
Nutrition
Calories 1286kcal | Carbohydrates 76g | Protein 25g | Fat 99g | Saturated Fat 51g | Polyunsaturated Fat 7g | Monounsaturated Fat 34g | Cholesterol 228mg | Sodium 1496mg | Potassium 525mg | Fiber 5g | Sugar 11g | Vitamin A 2303IU | Vitamin C 4mg | Calcium 141mg | Iron 2mg
