Korean Dwaeji Kkeopdegi Gui (Grilled Pork Skin)
Dwaeji-kkeopdegi-gui is grilled pork skin that has been parboiled to remove excess fat and off-flavors, then brushed with a spicy marinade of gochujang, Korean chili flakes, soy sauce, garlic, and sugar before hitting a hot grill. The skin is almost pure collagen, so blanching time is a balancing act: too short and it stays rubbery, too long and it turns limp and loses its signature springy chew. As the skin contracts over high heat, its surface buckles into ridges and valleys that trap the glaze, concentrating the spicy-sweet flavor in each crevice. It is commonly eaten wrapped in a perilla leaf with ssamjang or served on its own as a classic pairing with soju.
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Instructions
- 1
Blanch pork skin in boiling water for 5 minutes, rinse in cold water, and drain well.
- 2
Mix gochujang, chili flakes, soy sauce, garlic, sugar, and sesame oil into a marinade.
- 3
Coat the pork skin with marinade and let it rest for 10 minutes.
- 4
Preheat a grill or pan over medium-high heat and lay the pork skin flat.
- 5
Flip and grill for 12-15 minutes until edges crisp, then lower heat to finish.
- 6
Sprinkle sesame seeds and serve hot.
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Nutrition (per serving)
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