Korean Doenjang-Marinated Grilled Pork (Maekjeok), 4 Servings

Prepare 454 g pork shoulder in thin, approximately 6 mm slices. Keep the raw-meat board and knife separate and wash immediately after use.

Stir together 1 1/2 tbsp doenjang, 1 tbsp soy sauce, 2 tbsp cooking rice wine, 1 tbsp sugar, 1 tbsp rice syrup, 2 tbsp grated onion, 1 tbsp garlic, 1 tsp ginger, 1 tsp vinegar, 1 tbsp sesame oil and pepper.

Coat every pork slice, cover and marinate at least 30 minutes in the refrigerator, not on the counter.

Preheat a skillet or grill pan on medium-high. Arrange meat in one layer and promptly lower to medium; the sugary fermented-bean marinade can burn at high heat.

Cook roughly 1–2 minutes per side, turning and lowering heat if marinade darkens too quickly. Thick pieces require extra time.

Do not rely on the clock: check the thickest intact pork slice is at least 63°C, then rest off the heat for three minutes. Ground pork substitutions instead need 71°C.

Serve as four portions with rice or in lettuce wraps. If using honey, do not serve to infants under one year. Refrigerate leftovers within two hours and reheat to 74°C.