Doenjang + Pork Jowl + Pasta? Korean-Italian Fusion Pasta Recipe

Doenjang Cream Pappardelle with Pork Jowl

I don’t want to make any Italians mad, but I have to tell you about one of my favorite pasta dishes with a Korean twist: Doenjang Cream Pappardelle with Pork Jowl. If you’re a fan of Korean food or just looking for a new Korean fusion recipe to try, this dish is a must.

Pork jowl, a cut from the pig's cheek, is prized for its rich, savory flavor and tender, fatty texture. When cooked, it develops a crispy exterior with a melt-in-your-mouth, buttery interior, delivering an intense, porky richness. Often compared to bacon but with deeper, more complex flavors, pork jowl adds a luxurious touch to any dish. And when paired with the deep, earthy flavors of doenjang—a traditional Korean soybean paste—the result is nothing short of magical.

I had never thought doenjang, with its funky aroma and bold, traditional Korean taste, could go well with such a delicate pasta dish. But I was wrong! Our heritage food-certified doenjang tastes clean and deep, truly complementing and enhancing the umami flavors of the ingredients. Wide pappardelle noodles, all coated in a rich, creamy sauce with that deep, earthy kick of doenjang, create a velvety, savory experience with just the right touch of sweetness. Then, you’ve got tender, caramelized pork jowl on top, bringing together Korean and Italian flavors in every bite—creamy, smoky, and totally satisfying.

Ingredients

• 1 lb Pork Jowl Slices
• 12 oz pappardelle pasta
• 2 tbsp doenjang (Korean soybean paste)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Pork Jowl: Begin by heating a large skillet over medium heat. Add the pork jowl slices and cook until they become crispy and golden brown on the outside, while remaining tender and juicy on the inside. This should take about 5-7 minutes per side. Once cooked, remove from the skillet and set aside to rest.

2. Cook the Pappardelle: In a large pot, bring salted water to a boil and cook the pappardelle according to the package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.

3. Make the Doenjang Cream Sauce: In the same skillet where you cooked the pork jowl, add the butter and olive oil. Once melted, add the minced garlic and sauté until fragrant, about 1 minute. Stir in the doenjang and cook for another 1-2 minutes, allowing the flavors to meld.

4. Add the Cream and Cheese: Slowly pour in the heavy cream, stirring continuously to create a smooth, creamy sauce. Add the grated Parmesan cheese and stir until fully melted and incorporated. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

5. Combine the Pasta and Sauce: Add the cooked pappardelle to the skillet, tossing it in the doenjang cream sauce until every strand is well coated. Season with salt and pepper to taste.

6. Serve: Slice the rested pork jowl and place it on top of the creamy pappardelle. Garnish with fresh parsley and serve immediately.

This Doenjang Cream Pappardelle with Pork Jowl is a delightful Korean fusion recipe that brings the best of both worlds together—traditional Italian pasta paired with the bold, earthy flavors of authentic Korean ingredients. Whether you’re shopping at an authentic Korean grocery store or ordering from an online Korean grocery, make sure to pick up the finest quality pork jowl and doenjang to elevate this dish to the next level. It’s a comforting, savory meal that will surely become a favorite in your kitchen!