Salt-Grilled Pork Dwitgogi
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
This dish features pork dwitgogi, a selection of assorted pork cuts valued for a springy and chewy texture compared to standard pork belly.
Read more
The meat is prepared by applying soju to eliminate gamey odors and patting it dry to ensure a clean sear. The cooking process starts by searing the pork in a preheated heavy pan on high heat to seal in the juices. Once the meat is partially cooked, sea salt and crushed black pepper are added to distribute the seasoning evenly. Garlic cloves and green onions are then cooked directly in the rendered pork fat, infusing the meat with their aromas. Grilling continues until the pork is golden brown and springy. The completed dish is traditionally served hot alongside boiled meljeot, a salted anchovy sauce that provides a deep, savory element to the roasted pork.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Blot 600 g of Dwitgogi firmly with paper towels to remove surface blood and moisture.
Sprinkle 2 tbsp soju evenly over the pork, rest for 5 minutes, then pat it dry again to reduce splattering.
- 2Heat
Cut 1 green onion into chunky 4 cm pieces so it can brown without burning too quickly.
Peel and halve 10 garlic cloves, then lightly crush 0.5 tsp whole black pepper so the aroma releases during grilling.
- 3Control
Heat a heavy pan over high heat for about 2 minutes, until a faint smoke appears.
Spread the pork in a single layer and leave it untouched for 1 to 2 minutes to form a browned crust.
- 4Season
When the underside is browned, turn the pieces and lower the heat to medium-high.
Sprinkle 1 tsp sea salt and the crushed black pepper evenly, making sure the seasoning does not collect on only a few pieces.
- 5Heat
Add the garlic and green onion where the pork fat has collected, and grill them with the meat.
Turn them for about 3 minutes, until the garlic cut sides turn golden and the green onion edges lightly char.
- 6Finish
Keep turning the pork and grill for 5 to 6 more minutes in total.
Serve as soon as the pieces feel springy when pressed and the surfaces are evenly browned, with boiled Meljeot on the side if using.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Salt-Grilled Pork Dwitgogi is a chewy, savory butcher's cut seared quickly to seal in juices.
- Finish cue
- Turn them for about 3 minutes, until the garlic cut sides turn golden and the green onion edges lightly char.
- Avoid this
- Cut 1 green onion into chunky 4 cm pieces so it can brown without burning too quickly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 6 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
Official cooking and safety guidance
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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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