Doenjang Korean Pork Skewers
Print RecipeServings: 4 servings
The longer you marinate the meat the better flavor will be infused into the grilled skewers.
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Equipment
- 12 Bamboo Skewers - Soak in water
Recipe Multiplier
- 1 ½ lb Pork diced (shoulder, butt, sirloin)
- 2 tbsp Doenjang
- 1 ea Yellow Onion 1/4" diced
- 3 ea Garlic Cloves minced
- 2 tsp Sesame Oil
- 1 tbsp Mirin
- 1 tbsp Rice Vinegar
- 2 tsp Corn Syrup
- ½ tsp White Pepper
- Oil to coat the grill grates
Instructions
Preparing the Pork
- Clean any unwanted fat from the pork. You want some fat marbling with the pork.
- Cube the pork into 1" - 1 ½" cubes
Making the Marinade
- Chop the onions and mince the garlic.
- Combine all ingredients in a bowl and mash together with a wooden spoon.
- Incorporate all ingredients together. It may seem like it is too thick but once you add the pork to the marinade it will coat the pork.
- Add the pork to the marinade and mix to combine and coat all the pieces.
- Marinate for a minimum of 3 hours but 6-10 would be idea.
Skewering and Cooking the Pork
- Soak the 10-12" long bamboo skewers for 1-3 hours.
- Skewer 5-6 pieces on each skewer toward the top end of the skewer. Leave about 1" at the top.
- Preheat the grill to medium high heat.
- Lay a double thick piece of aluminum foil at the front of the grill so the skewers do not burn.
- Oil the grill grates.
- Lay the skewers on the grill with the handle part of the skewer over the aluminum foil.
- Grill, turning every couple of minutes to avoid burning. You want to develop a good char on the pork.
- Once the pork temperature reaches 140° remove from the grill and serve immediately. Temperature will increase approximately 5 degrees while resting. Enjoy!