Korean Doenjang Pork Skewers

February 01, 2021

An easy way to make Korean BBQ without a grill! These gluten-free Korean Doenjang Pork Skewers are  sweet and salty, flavored with garlic, sesame oil, ginger and most importantly doenjang, a Korean fermented soybean paste. Doenjang is funkier and more savory than miso. And caramelizing the pork on a hot pan brings some of the smoke and char of a grill without needing one. Finish by wrapping these skewers in lettuce and serve with a side of green onion salad or some of your other favorite banchans!

Yield: 10-12 skewers

Ingredients

1lb Local Roots Heritage Ground Pork 

2 Tbsp of doenjang

1 Tbsp of rice syrup or honey

1 Tbsp of mirin

½ Tbsp of toasted sesame oil 

1 Tbsp of asian chives, or green onion

2 tsp of minced garlic, about 4 cloves

½ of a medium sized onion, minced

1 tsp of minced ginger

1 Tbsp of oil

1 tsp toasted sesame seeds-optional

 

Directions

1. Mince the chives, garlic, onion, and ginger. 
2. Mix the minced aromatics with the doenjang, rice syrup, mirin, sesame oil. 
3. Add the marinade to the ground pork in a bowl. 
4. Mix vigorously until the pork is lighter in color and tacky. There should be a light film on the sides of the bowl. This helps the meat hold together and creates a lovely texture.
5. Set the pork aside to marinate for 30 minutes to an hour in the fridge.
6. After your pork is done marinating, gently shape the pork around the skewer. Lightly oiled hands will help! If you’re using a grill, be sure to soak the skewers in the water. 
7. Heat a pan– preferably cast iron– over high heat, until the pan is screaming hot! This is to replicate grilling if you don’t have access to a grill or an outdoor space. Make sure all your windows are open!
8. Pour a neutral oil into the pan. Place the skewers into the pan, and lower the heat to medium. 
9. Wait around 2-3 minutes before moving the skewers. Cook on both sides for 5-6 minutes or until it reaches 165F degrees. 
10. Garnish with sesame seeds and serve!

This recipe was created by Local Roots Recipe Contributor Katie Yun/ @bothand.nyc

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