Korean Soy Scallion Grilled Pork Jowl
Hangjeongsal ganjang-pa-gui is a Korean soy-scallion grilled pork jowl where one-centimeter-thick slices are marinated for fifteen minutes in a blend of soy sauce, cooking wine, garlic, sugar, sesame oil, and pepper, then grilled alongside thick-cut scallion segments over medium-high heat for three to four minutes per side. The technique of reserving a third of the marinade for basting during the final minute is what gives the dish its signature lacquered sheen-the fresh sauce hits the hot surface and caramelizes instantly into a sweet-salty glaze. The scallions are charred at high heat only at the very end, which bursts their internal moisture into steam and concentrates their natural sugar into an almost caramel-like sweetness, with the blackened edges adding a smoky depth to the soy glaze. Keeping the marinating time under twenty minutes is important-any longer and the soy sauce penetrates too deeply, oversalting the meat and masking the jowl's own rich, fatty flavor.
Adjust Servings
Instructions
- 1
Slice pork jowl into 1 cm pieces and cut scallions into thick 5 cm lengths.
- 2
Mix soy sauce, cooking wine, garlic, sugar, sesame oil, and pepper to make the marinade.
- 3
Marinate the pork with two-thirds of the sauce for 15 minutes, reserving the rest for basting.
- 4
Heat a grill or pan over medium-high heat, then grill pork 3-4 minutes per side with scallions.
- 5
Brush with the remaining sauce and grill 1 more minute for gloss, then serve immediately.
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