Savory Dwaejigogi Doenjang Gui (Soybean Paste Grilled Pork)
A fantastic side dish of pork marinated in savory doenjang sauce, slowly grilled over low heat, and served with seasoned onion.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is an easy grilled dish of pork marinated in doenjang and basic seasonings, then cooked until nicely browned. Because the meat is marinated, the key is to cook it slowly over low heat so it does not burn. Paired with sweet and tangy seasoned onions, it makes a wonderful side dish as well as a great snack with drinks.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork300 g
Meat seasoning
- Doenjang (Korean soybean paste)1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Ginger juice1 tsp
- Toasted sesame oil1 tsp
- Ground black peppera little
- Toasted sesame seedsa little
Seasoned onion
- Onion1 (small)
- Soy sauce1 tbsp
- Vinegar1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- Instead of pork shoulder, you can use pork belly, picnic shoulder, or ham.
- Let the marinated meat sit for about 1 hour so the flavors soak in.
- Besides onion, garlic chives or shredded large green onions work well if you have them.
Steps
I used pork shoulder today, but you can also use pork belly, picnic shoulder, or ham.
Since the meat is thick, I made small cuts on the surface;
if possible, choose thinly sliced pork, as it absorbs the seasoning better and cooks quickly and easily.
Tap the surface with the tip of a knife or score it lightly so the seasoning permeates well.
Add all the marinade ingredients and mix well.
Add the pork to the bowl with the marinade, mix thoroughly to coat, and let it marinate for about 1 hour so the seasoning soaks in.
Add cooking oil to a heated pan and cook until nicely browned on both sides.
Because the meat is marinated, you must cook it slowly over low heat.
Cut it into bite-sized pieces.
Thinly slice the onion.
Add all the seasonings for the seasoned onion and mix evenly to finish.
If you have garlic chives or shredded large green onions, you can use those as well.
Ppunwife's tips
- If possible, choose thinly sliced pork, as it absorbs the seasoning better and cooks quickly and easily.
- Tap the surface with the tip of a knife or score it lightly so the seasoning permeates well.
- Because the meat is marinated, you must cook it slowly over low heat.
FAQ
Can I use other cuts of meat instead of pork shoulder?
Besides pork shoulder, you can also use pork belly, picnic shoulder, or ham.
What should I be careful of when grilling the meat?
Because the meat is marinated, cook it slowly over low heat instead of high heat so it does not burn.
How can I help the meat absorb the seasoning better?
If the meat is thick, tap it lightly with the tip of a knife or score it, and choosing thinner cuts helps the marinade soak in well and cook quickly.
Are there other vegetables I can serve instead of seasoned onion?
Besides onion, preparing garlic chives or shredded large green onions seasoned the same way pairs very well.
