Korean Bean Paste Recipe

Prepare the bean paste sauce

In a medium bowl, whisk together 0.75 cup doenjang, 2 tbs gochujang, 2 tbs soy sauce, 2 tbs mirin, 2 tsp sesame oil, 1.5 tbs sugar, 0.5 cup water (or broth), 4 tsp minced garlic, 1 tsp grated ginger, and 0.5 tsp black pepper until smooth and evenly combined. Taste and adjust balance: add up to 1 tbs more sugar for sweetness or 0.5 tbs more gochujang for heat. The sauce should be thick but pourable. Set aside.

Prepare the pork and vegetables

Pat the 1.5 lbs sliced pork dry with paper towels. Season lightly (a pinch of salt and pepper) if desired; keep in mind the sauce is salty. Slice 1 medium onion into 1/4" strips, cut 4 scallions into 1.5" pieces, and have 1 cup julienned daikon ready if using.

Sear the pork

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 2 tsp vegetable oil and swirl to coat. When shimmering, add half of the pork in a single layer (do not crowd). Sear undisturbed 1.5–2 minutes until browned, flip and sear another 1–1.5 minutes until the pieces are golden but not fully cooked through. Transfer to a plate and repeat with remaining pork.

Cook aromatics

Reduce heat to medium. If pan is dry, add a little more oil (up to 1 tsp). Add the sliced onion and cook 2–3 minutes until softened and starting to brown. Add the reserved pork back to the pan along with the daikon (if using). Stir to combine.

Add the sauce and braise

Pour the prepared bean paste sauce over the pork and vegetables, stirring to coat. Bring to a simmer, then reduce heat to low-medium. Cover partially and simmer gently for 8–12 minutes, stirring occasionally, until the pork is cooked through and the sauce has thickened and glazed the meat. If sauce reduces too much, add 2–3 tbs water.

Finish with scallions

Uncover, stir in the 4 scallions and continue cooking 1–2 minutes until scallions are tender-crisp and bright green. Remove from heat.

Transfer the pork and sauce to a serving platter or bowls. Drizzle with 0.5 tsp extra sesame oil, sprinkle 1 tsp toasted sesame seeds and 2 tbs chopped cilantro or additional scallion if using. Serve hot with steamed rice, lettuce leaves for wrapping, or as a banchan (side) alongside other Korean dishes.