Korean Doenjang-Grilled Pork Jowl

Slice 350 g pork jowl into 5 mm pieces, then pat the surface thoroughly dry with paper towels.

Slice the green onion thinly and keep it aside for finishing so the fresh aroma stays sharp.

In a bowl, start with 1 tablespoon doenjang, then mix in the minced garlic, sesame oil, cooking wine, honey, and black pepper.

Taste the marinade before adding more doenjang, using up to 1.5 tablespoons total.

Coat the pork in a thin, even layer of marinade and refrigerate it for 15 minutes.

Before cooking, lightly wipe or shake off any thick clumps of paste so the honey and doenjang do not scorch quickly.

Heat a pan or grill well over medium-high heat, then add the pork in one layer without extra oil.

Cook for about 3 minutes, until its own fat renders and the edges turn brown.

Turn the pork and cook the second side for another 3 minutes.

If the marinade darkens too fast, lower the heat slightly; aim for a glossy brown surface and a springy cooked center.

When the edges are browned, reduce the heat to low and cook for 2 more minutes to finish the center without burning the glaze.

Scatter the green onion over the pork, coat it lightly in the hot fat, and serve immediately.