Savory Doenjang Pork Bulgogi (Spicy Stir-fried Pork)
The Ultimate Home-Cooked Meal! Doenjang-Marinated Pork Neck Bulgogi Recipe
Introducing a special Jeon-bok-eum recipe using pork neck, seasoned with a rich and savory doenjang (fermented soybean paste) sauce. The doenjang sauce effectively eliminates any gamey odor from the pork while enhancing its umami, making it an irresistible dish that pairs perfectly with rice. Add some spicy Cheongyang chili peppers, and it becomes an excellent accompaniment to drinks! This grilled pork neck dish is perfect as a side for your meals or enjoyed with fresh lettuce wraps.
Main Ingredients- Pork neck 500g (Belly or shoulder can also be used)
- Onion 0.5
- Green onion 1 handful (about 1 stalk)
- Cheongyang chili pepper 1-2 (optional, adjust to taste)
Special Doenjang Marinade for Jeon-bok-eum- Doenjang (fermented soybean paste) 1.5 – 2 Tbsp
- Gochujang (red chili paste) 0.5 Tbsp
- Soy sauce 1 Tbsp
- Mirin (rice wine) 2 Tbsp
- Minced garlic 1 Tbsp
- Black pepper a pinch
- Plum extract 1 Tbsp
- Corn syrup 0.5 – 1 Tbsp (adjust sweetness)
- Doenjang (fermented soybean paste) 1.5 – 2 Tbsp
- Gochujang (red chili paste) 0.5 Tbsp
- Soy sauce 1 Tbsp
- Mirin (rice wine) 2 Tbsp
- Minced garlic 1 Tbsp
- Black pepper a pinch
- Plum extract 1 Tbsp
- Corn syrup 0.5 – 1 Tbsp (adjust sweetness)
Cooking Instructions
Step 1
I’ve used pork neck for this recipe due to its rich flavor, but you can also achieve delicious results with pork belly for tenderness or shoulder for a leaner option. Choose the cut that best suits your preference!
Step 2
Slice the onion into moderately thick strips. Chop the green onion into large pieces. You can add the Cheongyang chili peppers while stir-frying for a cooked spicy flavor, or serve them fresh on top of the finished dish like I did, for a bright, peppery kick. Adjust the quantity according to your spice preference.
Step 3
The secret to this delicious Jeon-bok-eum is the doenjang marinade! Adding a small amount of gochujang not only complements the savory doenjang but also balances its earthiness with a subtle spicy umami. It’s also excellent for neutralizing any gamey odors in the pork.
Step 4
Heat your pan over medium-high heat without adding any oil. Place the pork neck slices in the hot pan and sear them. The pork’s natural fat will render, creating a non-stick surface and adding a wonderful richness to the meat. Cook until both sides are nicely browned.
Step 5
Once the surface of the pork neck is cooked, cut it into bite-sized pieces. Continue to cook until the pork is thoroughly cooked through. Cutting the pieces a bit larger will allow you to enjoy a more satisfying chewy texture.
Step 6
When the pork is almost fully cooked, add the sliced onions and green onions to the pan. Stir-fry them with the pork over high heat. The fragrant steam from the green onions will infuse into the pork, helping to eliminate any gamey odors. Cook until the vegetables begin to soften.
Step 7
As the onions and green onions become slightly translucent, add the prepared doenjang marinade to the pan. Stir-fry quickly. To prevent the sauce from burning, reduce the heat to medium-high. Instead of adding all the marinade at once, it’s best to taste as you stir-fry and adjust the seasoning by adding more if needed. This ensures a perfectly balanced flavor!
