Aromatic Minari and Pork Belly Jang-jjim (Steamed with Doenjang)
#HomeCooking #PorkRecipe #DoenjangSteamedPork #MinariRecipe #PyeonStaurantStyle
Elevate your home cooking with this Minari and Pork Belly Jang-jjim, inspired by PyeonStaurant’s Han Ji-hye. Tender pork belly is coated in a savory doenjang (fermented soybean paste) sauce and steamed to perfection, resulting in a dish that’s incredibly flavorful, wonderfully aromatic, and remarkably non-greasy. The delightful combination of fragrant minari (water dropwort), pungent garlic slices, and salty pickled shrimp is perfect for a hearty bite. This recipe is surprisingly simple to make, requiring only a steamer. The savory depth of doenjang, the mild kick of garlic, and the tender pork belly create a harmonious balance, eliminating any gamey odors and delivering a moist, melt-in-your-mouth texture.
Main Ingredients
- Pork belly for bossam (boiled pork wraps), 500g
- Soju, 1 Tbsp (for odor removal)
- Sliced garlic, 1 tsp (for garnish and flavor)
- Minari (Water dropwort), 10 sprigs (fresh and fragrant)
Doenjang Sauce Ingredients
- Doenjang (fermented soybean paste), 2 Tbsp
- Minced garlic, 1 Tbsp
- Plum extract (Maesil-cheong), 1 Tbsp (for sweetness and glaze)
- Mirin (or cooking wine), 1 Tbsp (for odor removal and flavor)
- Doenjang (fermented soybean paste), 2 Tbsp
- Minced garlic, 1 Tbsp
- Plum extract (Maesil-cheong), 1 Tbsp (for sweetness and glaze)
- Mirin (or cooking wine), 1 Tbsp (for odor removal and flavor)
Cooking Instructions
Step 1
Let’s start by preparing the fragrant minari. Blanch the stems first in boiling water, then add the leaves and immediately turn off the heat. The residual heat will gently cook the leaves, preserving their freshness. This method ensures the stems remain slightly crisp while the leaves become tender and retain their vibrant aroma.
Step 2
Rinse the blanched minari in cold water to cool it down, then squeeze out any excess water thoroughly. Removing moisture is key to prevent the dish from becoming watery.
Step 3
Now, let’s make the doenjang sauce that will add rich flavor to the pork. In a bowl, combine the doenjang, minced garlic, plum extract, and mirin. Mix well until smooth, ensuring there are no lumps. A well-blended sauce is crucial for even flavor distribution.
Step 4
For an even deeper flavor, it’s beneficial to let the doenjang sauce rest. If you have time, refrigerate it for at least 30 minutes to allow the flavors to meld beautifully.
Step 5
Prepare a thick piece of pork belly, suitable for boiling and wrapping (bossam). A cut with a good balance of fat and meat will ensure the pork remains moist and tender after steaming.
Step 6
Generously coat the entire surface of the pork belly with the prepared doenjang sauce. Ensure all sides—top, bottom, and edges—are evenly covered. This thorough coating is essential for maximum flavor.
Step 7
Place the sauced pork belly in a steamer and cook. The steaming time can vary depending on the thickness of the pork and your steamer, but for a 500g piece, 40-50 minutes is usually sufficient. For thicker cuts, steam for over an hour. You can check for doneness by piercing the meat with a skewer; if no pink juices come out, it’s ready.
Step 8
While the pork is steaming, prepare the accompanying ingredients. Have the blanched and squeezed minari, thinly sliced garlic, and saeujeot (fermented shrimp sauce), which will act as a dipping sauce, ready.
Step 9
Wow, the freshly steamed pork belly is incredibly hot! Be careful! Slicing can be a bit tricky if there are cartilage bits, but aim for bite-sized pieces. The subtle aroma of doenjang promises a delicious experience!
Step 10
Let the steam escape for a moment, then slice the pork into your preferred thickness. Slightly thicker slices offer a more satisfying chew. This doenjang-jjim offers a wonderful alternative to doenjang-boiled pork (su-yuk). The tender, yielding texture of the pork is truly appealing.
Step 11
Now it’s time to plate this delicious dish. Place a small dollop of saeujeot on top of each slice of the warm, steamed pork belly. The salty kick of saeujeot perfectly complements the savory doenjang sauce.
Step 12
Next, artfully arrange the thinly sliced garlic pieces on top of the pork. The mild pungency of the garlic will further enhance the pork’s rich flavor.
Step 13
Finally, wrap a piece of the steamed pork with the fresh minari. It looks like a beautiful little bundle! This way, you get a taste of the minari’s freshness and the garlic’s zing with every bite. And of course, saeujeot is the perfect partner for pork!
Step 14
Your Minari and Pork Belly Jang-jjim, steamed with a savory doenjang sauce, is now ready! Enjoy the delightful combination of fragrant minari, pungent garlic, and salty saeujeot with each bite. This impressive dish is sure to impress everyone at your table!
