• 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!

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