Korean Bean Paste (for Pork) Recipe

Make the marinade

In a medium bowl, combine 0.5 cups doenjang, 2 tbs gochujang, 2 tbs soy sauce, 2 tbs mirin, 1.5 tbs brown sugar, and 1 tbs honey. Whisk until smooth and evenly blended.

Aromatics and seasoning

Stir in 6 cloves minced garlic, 1 tbs grated ginger, 2 tsp sesame oil, 1 tsp toasted sesame seeds, and 1/2 tsp black pepper. Add 3 tbs water a little at a time to reach a spreadable but slightly thick sauce consistency. Taste and adjust: add up to 1 tbs more honey or sugar for sweetness, or 1 tbs more soy sauce for saltiness.

Prepare pork

If using thinly sliced pork for grilling (korean-style): lay slices on a cutting board, pat dry, and lightly score fat edges. If using chunks for braising: cut into 1–1.5-inch pieces and pat dry. Reserve 3 tbs of the marinade in a small bowl for basting/finishing (optional).

Marinate

Place pork in a non-reactive bowl or zip-top bag. Pour the remaining marinade over the pork and massage to coat evenly. For thin slices, marinate 20–30 minutes at room temperature or up to 2 hours in the refrigerator. For chunks to braise, marinate at least 1 hour and up to overnight in the refrigerator.

Prepare vegetables

While pork marinates, slice 1 medium onion, cut 4 scallions into 2-inch pieces, slice 4 oz shiitake mushrooms (if using), and julienne 1 carrot. Keep vegetables ready to cook.

Cook (grill/pan-sear option - thin slices)

Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl to coat. Working in batches, lay pork slices in a single layer (avoid overcrowding). Sear 1–2 minutes per side until caramelized and edges are slightly charred. During the last 30 seconds, brush with reserved marinade for a glossy finish. Remove to a plate and tent loosely with foil.

Cook (braise option - pork chunks)

Preheat a Dutch oven or heavy pot over medium-high. Add 1 tbs vegetable oil and brown pork chunks in batches 3–4 minutes per side until browned all over. Remove browned pork. Add onion, carrot, and mushrooms to the pot and sauté 3–4 minutes until starting to soften. Return pork to the pot, add the remaining marinade and 1/2 to 1 cup water (enough to come halfway up the pork pieces), bring to a simmer, then lower heat to maintain a gentle simmer. Cover and braise 45–60 minutes until pork is tender and sauce has thickened. Uncover during last 10–15 minutes to reduce and concentrate flavors if needed.

Finish with scallions

For either cooking method, add the scallion pieces in the last 1–2 minutes of cooking so they remain bright and slightly crisp. Toss to coat with sauce.

Plate the pork over steamed rice (3 cups cooked). Spoon extra sauce from the pan or braise over the pork and rice.

Sprinkle 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallion greens over the top. If you like more heat, dust with 1/2 tsp gochugaru to taste.

Serve immediately while hot. Leftovers keep in an airtight container refrigerated for up to 3 days; reheat gently to avoid burning the paste.