Creamy Doenjang Pasta with Korean BBQ
900kcal
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
Equipment
- 1 Medium-sized pan
- 1 Pot (for boiling pasta)
- 1 Knife and cutting board
- 1 Tongs
- 1 Sauce ladle (for scooping pasta water)
Method
- 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!
