Doenjang Marinated Pork
Doenjang is a fermented soybean paste used in Korean cuisine. It adds a salty savory umami flavor to whatever its added to. This marinade on pork works great for Korean barbecues. Pork butt works best for this recipe. It has enough fat in the meat, allowing the pork to be moist and juicy. When sliced thin and marinated, the pork turns out very tender. You can cook the pork on a griddle or grill pan. The pork will cook very quick; 3-5 minutes in total depending on the thickness.Doenjang marinated pork is typically served in a lettuce wrap. Red or green leaf lettuce works the best. It is then accompanied by garlic chives, perilla leaves, and a small dollop of doenjang paste.
Ingredients
- 1 lbs pork shoulder sliced between 1/8”-1/4” thick
- 1 1/2 tbsp doenjang paste
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tsp vinegar
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp sugar
- 2 tbsp onion grated
- 1 tbsp garlic minced
- 1 tsp ginger grated
- 1 tbsp vegetable oil
Garnish
- green onions chopped
- toasted sesame seeds
Instructions
- Mix all of the marinade ingredients together.
- Add them the sliced pork shoulder. Marinade for at least 4 hours, preferably overnight.
- Heat up cooking oil on a griddle over high heat. Add in the pork slices in a single layer. Depending on the thickness of the pork, it will take 3-5 minutes in total to cook.
- Garnish with green onions and toasted sesame seeds.
