Griddled doenjang pork

Name: Griddled doenjang pork
Yield: Serves 3
Cuisine: Korean
Ingredients: ground black pepper; 15 ml/1 tbsp milk; 15 ml/1 tbsp mirin or rice wine; 5 ml/1 tsp cornflour (cornstarch); 1 garlic clove, crushed; 1 onion, finely chopped; 1 spring onion (scallion), finely chopped; 5 ml/1 tsp grated ginger; 15 ml/1 tbsp Thai fish sauce; 22.5 ml/4½ tsp sugar; 30 ml/2 tbsp doenjang, soybean paste; 2 round (butterhead) lettuces; 4 spring onions (scallions), shredded; 675 g/1½ lb pork loin

Preparation info

Serves
3

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Doenjang soybean paste gives a lovely roast-chestnut flavour to the pork in this recipe, marrying well with the griddled taste of the meat. The marinade has a mild flavour and gives the pork a succulent barbecue taste.

Ingredients

675 g/1½ lb pork loin
2 round (butterhead) lettuces

Asia
Korea
Starter
Street Food

Method

Cut the pork into in bitesize pieces.
To make the marinade, combine the doenjang paste, Thai fish sauce, sugar, spring onion and ginger in a large bowl. Add the onion, cornflour and garlic, and pour in the mirin or rice wine and milk. Season with salt and pepper. Mix well, add the pork and coat with the marinade and leave for 30 minutes.
Remove

Ingredients

Method

Photos