Korean Doenjang-Grilled Pork Jowl
Hangjeongsal doenjang-gui is a Korean doenjang-marinated pork jowl dish where the meat is sliced five millimeters thick, coated in a mixture of doenjang, garlic, sesame oil, cooking wine, honey, and black pepper for fifteen minutes, then grilled three minutes per side over medium-high heat. Pork jowl has enough intramuscular fat to render its own cooking oil, so no additional fat is needed in the pan-and as that fat melts, it absorbs the doenjang's fermented savoriness, amplifying the nutty umami on every surface. Starting with a conservative tablespoon of doenjang and adjusting prevents oversalting, since the paste's sodium concentrates during grilling, and the honey encourages a glossy caramelized crust that balances the salt. After the edges brown, dropping to medium-low for a final two minutes cooks the center through without burning the glaze, and a finish of sliced green onion adds a fresh, sharp contrast.
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Instructions
- 1
Slice pork jowl to 5mm thickness and pat dry.
- 2
Mix doenjang, garlic, sesame oil, cooking wine, honey, and pepper.
- 3
Coat the pork and marinate for 15 minutes in the fridge.
- 4
Grill on medium-high heat for 3 minutes per side.
- 5
Lower to medium-low and cook 2 more minutes until done.
- 6
Finish with chopped green onion and serve hot.
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Nutrition (per serving)
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