Griddled doenjang pork

Preparation info
  • Serves


    • Difficulty


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.


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


  1. Cut the pork into in bitesize pieces.
  2. 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.
  3. Remove