Korean Dwaeji Kkeopdegi Gui (Grilled Pork Skin)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Blanching time decides the texture of pork skin, which is almost pure collagen: too short and it stays rubbery, too long and it goes limp.
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On the grill the skin buckles into ridges that trap the gochujang glaze, concentrating spicy-sweet flavor in every groove.
Ingredients
Instructions
- 1
Blanch 500 g pork skin in boiling water for 5 minutes.
When the surface tightens and fat rises to the top, drain it, rinse under cold water, and cool it before seasoning.
- 2
Pat the cooled skin very dry with paper towels.
Any leftover moisture thins the marinade and causes splattering on the hot pan or grill, so press firmly into the ridges and edges.
- 3
Mix 2 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, minced garlic, and sugar, plus 1 teaspoon sesame oil.
Stir until the sugar dissolves and the sauce looks glossy and even.
- 4
Coat the pork skin with the marinade, rubbing it into the folds and cut edges.
Marinate for 10 minutes only, enough for flavor to cling without drawing out too much moisture.
- 5
Preheat a pan or grill rack over medium-high heat, then lay the skin in a single layer without overlap.
Do not move it for the first 2 minutes so the glaze can set.
- 6
Turn the pieces as they cook for 12 to 15 minutes total, lowering to medium heat if smoke becomes heavy.
When the edges are crisp and the center feels springy, sprinkle 1 teaspoon sesame seeds and serve hot.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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