Korean Miso Braise

Korean Miso Braise

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One of the 3 great sauces of Korean cuisine, doenjang, or Korean miso as we like to call it, it a pantry staple for most Korean families. While it is most commonly found in stews, our favorite way of consuming this is in the form of a thick gravy (think the sauce that tops a hor-fun or mui-fan).

Slightly edgier than its Japanese counterpart, this miso first allows the natural sweetness of the onions to shine, then the soy notes show up enhancing the firm tofu in the dish, lastly the fermented notes (the ones that make this sauce so special) kicks in and helps to elevate the pork belly while cutting the fat found in such a savory cut. Serve this over rice or plain white noodles and get ready to ask for seconds!

Pork Belly: 120g
Zucchini: 50g
Onions: 50g
Medium Tofu: 50g
Shiitake Mushrooms: 30g
Garlic: 5g
Spring Onions: 5g
Cornstarch: 2g

Sauce: 60ml
Korean Miso (Doenjang), Water

What to Expect

Effort Level: 1 Hat

Equipment Needed: Pan

Cooking Time: 5-8 minutes

Spice Level: No Spice (0 chilli)

Total Calories: 790kcal