Preparation time: 10 minutes
Type: Meat
Origin: Korea
Servings: 5
With the right combination of spices and sauces, you will make the tastiest marinades for meat. Doenjang is a traditional Korean paste made of fermented soybeans. Use it as part of a marinade or directly rub it onto the meat.
INGREDIENTS
500g pork bacon
5 spring onions
Marinade:
2 tbsp doenjang (Korean fermented soybean paste)
1 tbsp soy sauce
2 tsp apple vinegar
1 tbsp sesame oil
2 tsp corn syrup
½ tsp sugar
1 onion
3 cloves of garlic
1 tsp fresh ginger
White pepper (to your own preference)
Sauce mix for spring onions:
2 tsp gochujang (Korean red pepper paste)
2 tsp sesame oil
1 tsp sesame seeds
2 tsp soy sauce
2 tsp apple vinegar
1 tsp sugar
Banchan (side dishes):
Kimchi
Daikon (yellow rettich)
Perilla / shiso leaves
Lettuce
Romaine lettuce
Other necessities:
Bamboo skewers
PREPARATION
Step 1: Put the bamboo skewers in a bowl filled with water. This will make sure that the skewers won’t burn.
Step 2: Cut the meat in equal pieces.
Step 3: Mix the ingredients for the marinade in a bowl.
Step 4: Add the meat to the marinade and let sit covered in the fridge for about 3 hours or overnight.
Step 5: Thread the pieces of bacon on the bamboo skewers.
Step 6: Roast the pork skewers for about 5 minutes and flip sides halfway.
Step 7: Spring onion salad | Cut the spring onion in long strips.
Step 8: Mix the ingredients for the spring onion sauce mix in a bowl. Add this to the spring onions.
Step 9: Rinse the lettuce and dry properly. Cut the yellow rettich in thin slices.
Step 10: Serve with side dishes
Enjoy your meal!