Doenjang Pork Galette
This Korean Galette leans on doenjang to do the heavy lifting. We steam the Pork for real...
The kind of Korean plate you make on repeat. soy and sesame, a proper sear, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the toasted sesame oil and the rest of the soy and sesame flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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