Korean Grilled Soy-Doenjang Pork

Slice 800 g pork neck into 1.5 cm pieces and score both sides shallowly.

Thinly slice 30 g green onion.

Mix 2 tablespoons doenjang, 2 tablespoons soy sauce, 1.5 tablespoons rice syrup, minced garlic, sesame oil, ginger powder, and black pepper into a thick paste. Break up any doenjang lumps so the glaze spreads evenly.

Before the marinade touches raw pork, transfer part to a clean bowl and refrigerate it for brushing.

Rub the rest thinly over both sides and into the cuts. Cover the pork and marinate in the refrigerator for 30 minutes.

Preheat a grill pan over medium-high heat, place the pork without overlapping, and lower to medium heat.

Grill both sides, using 4-5 minutes per side as a guide. If the marinade starts turning black sooner, lower the heat immediately. Do not finish cooking based on browning or time alone.

Stand the edges upright with tongs and grill each for about 30 seconds.

Lower to medium-low heat, use a clean utensil to brush on a thin layer of the reserved marinade, and grill for 2 more minutes. Lower the heat further if the marinade starts burning.

Use a food thermometer to check the center of the thickest part.

Heat it to at least 75°C for at least 1 minute. If it has not reached this criterion, cook longer over low heat and check again. Transfer the cooked pork to a clean plate, top with the green onion, rest for 2 minutes, then slice and serve.