- 1 pound pork shoulder, sliced very thinly
- ¾ cup minced onion
- 4 garlic cloves, minced
- 1 teaspoon minced ginger
- ½ teaspoon ground black pepper
- 2 tablespoons doenjang (Korean fermented soybean paste)
- 1 tablespoon mirim (or water, or cooking wine)
- 2 tablespoons rice syrup (or olligodang)
- 1 tablespoon sesame oil
- 3 ounces (about 1½ cup) Asian chives (buchu), cut into 3 inch long
- ½ teaspoon salt
- 1 teaspoon vegetable oil
- Combine onion, garlic, ginger, mirim, doenjang, 2 teaspoons of sesame oil, rice syrup, and ground black pepper in a bowl. Mix well with a wooden spoon.
- Add the pork and mix well by hand. Refrigerate for 30 minutes.
- Make the salad by combining the chives, salt, and sesame oil in a bowl. Mix well by hand. Set aside.
- Skewer the marinated pork. Make 4 skewers on 9-10 inch long skewers.
Let’s cook! You can barbecue, grill, or pan-fry! To grill:
- Heat a grill pan over high heat. Add vegetable oil and swirl the pan around to spread it evenly.
- Add the pork skewers. Lower the heat to medium and cook for 2 to 3 minutes until the bottom goes light golden brown. Then turn them over and cook the other side for 5 minutes.
- Flip them over a final time and cook for a few more minutes until the pork is thoroughly cooked and not pink at all.
- Optionally, if you have access to an open flame, scorch the outside of the meat to make it even more delicious.
- Remove from the heat and serve immediately. Serve with rice and the chive salad.
Recipe Source here