Recipes - Korean

Dwaejigogi Doenjang Gui (Doenjang Marinated Pork)
R00683_Dwaejigogi-Deonjang-Gui


Up your BBQ game this summer with the Doenjang Marinated Pork! The salty, savoury doenjang (Korean fermented soybean paste) adds a deep umami flavour to the pork without overpowering it while the stir-fried vegetables add a refreshing crunch to the mix.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Korean









Ingredients:

450g pork (loin or belly, thinly sliced to 0.5cm thick)

For the marinade:

1-½ tbsp doenjang (Korean fermented soybean paste)
2 tbsp soy sauce
2 tbsp rice wine
1 tsp vinegar (or lemon juice)
1 tbsp sesame oil
2 tbsp honey
1 tbsp sugar
1 tbsp garlic (minced)
2 tbsp onion (minced)
1 tsp ginger (finely grated/juiced)
White pepper (to taste)

Vegetables:

120g garlic chives (cut to 5cm length)
Salt (to taste)
Oil (for stir-frying)

For the wraps:

1-2 heads of red or green leaf lettuce
10-15 perilla leaves
Ssukgat (Chrysanthemum greens)
Ssamjang paste (to serve)
Korean green chilli pepper (sliced, to serve)




Steps:
  1. Combine all the marinade ingredients in a bowl and mix well.
  2. Add the meat, and mix well until evenly coated. Marinate at least for 30 mins.
  3. Heat a skillet (or frying pan) with a tablespoon of oil, and briefly stir-fry the vegetables until slightly wilted. Add salt to taste and transfer to a plate.
  4. Heat a grill pan (or a skillet) over medium-high heat and add the pork slices. Then lower the heat to medium to avoid burning the marinade. Cook for about 2 mins on each side, until it is slightly caramelised. Keep turning the meat slices over to prevent the marinade from burning. Remove from heat and prepare a plate to serve.
  5. Layer base of plate with the stir-fried garlic chives and top with the cooked pork slices. Serve along with vegetables for the wraps and ssamjang paste on the side.

Tip: You can also serve this dish as a wrap. First, put a leaf of lettuce in your palm. Add perilla leaves followed by a piece of meat and then add a dollop of ssamjang (spicy paste), a sliver of garlic and a piece of sliced green chilli pepper.


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Dwaejigogi Doenjang Gui (Doenjang Marinated Pork)

Dwaejigogi Doenjang Gui (Doenjang Marinated Pork)

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Up your BBQ game this summer with the Doenjang Marinated Pork! The salty, savoury doenjang (Korean fermented soybean paste) adds a deep umami flavour to the pork without overpowering it while the stir-fried vegetables add a refreshing crunch to the mix.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Korean
Ingredients

450g pork (loin or belly, thinly sliced to 0.5cm thick)

For the marinade:

1-½ tbsp doenjang (Korean fermented soybean paste)
2 tbsp soy sauce
2 tbsp rice wine
1 tsp vinegar (or lemon juice)
1 tbsp sesame oil
2 tbsp honey
1 tbsp sugar
1 tbsp garlic (minced)
2 tbsp onion (minced)
1 tsp ginger (finely grated/juiced)
White pepper (to taste)

Vegetables:

120g garlic chives (cut to 5cm length)
Salt (to taste)
Oil (for stir-frying)

For the wraps:

1-2 heads of red or green leaf lettuce
10-15 perilla leaves
Ssukgat (Chrysanthemum greens)
Ssamjang paste (to serve)
Korean green chilli pepper (sliced, to serve)

Instructions
  1. Combine all the marinade ingredients in a bowl and mix well.
  2. Add the meat, and mix well until evenly coated. Marinate at least for 30 mins.
  3. Heat a skillet (or frying pan) with a tablespoon of oil, and briefly stir-fry the vegetables until slightly wilted. Add salt to taste and transfer to a plate.
  4. Heat a grill pan (or a skillet) over medium-high heat and add the pork slices. Then lower the heat to medium to avoid burning the marinade. Cook for about 2 mins on each side, until it is slightly caramelised. Keep turning the meat slices over to prevent the marinade from burning. Remove from heat and prepare a plate to serve.
  5. Layer base of plate with the stir-fried garlic chives and top with the cooked pork slices. Serve along with vegetables for the wraps and ssamjang paste on the side.

Tip: You can also serve this dish as a wrap. First, put a leaf of lettuce in your palm. Add perilla leaves followed by a piece of meat and then add a dollop of ssamjang (spicy paste), a sliver of garlic and a piece of sliced green chilli pepper.

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