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Doenjang-Soy Pork Satay (Skewers) Recipe

Saturday, July 09, 2011 | Labels: , , , , |

These pork skewers were a result of me experimenting for a party dish - I used the popular Korean condiment of doenjang (bean paste) and thick caramel sauce for the marinade.  For some fruitiness and to tenderise the pork, I added a bit of fresh Korean pear juice as well.  The results were really satisfying and my test-skewers were gone in no time.  I have been busy testing out dishes and also recooking my older dishes since little brother has been back, these skewers will be presented at a little party for his friends, incidentally his friends do read my blog and I think a few of them have even tried out my recipes while studying in the UK so I am feeling a little extra pressure to make sure the food turns out good :O


Anyway, I do hope you give these easy skewers a try, if you don't like pork you can substitute with chicken thighs.  You should try to marinate these for at least an hour for the flavours to seep in.  Instead of a grill, I roasted these in the oven but if you have a grill handy, these will taste even better grilled on open flame.  The doenjang lends savoury and earthy flavours while the thick caramel sauce provides a slight hint of sweetness and of course gives the skewers a gorgeous glaze. 


This post is a part of my series of Yuen Chun Recipes, a project on Tastes of Home.

Makes 2 dozen skewers


1 pound of pork loin, sliced to 2 inch by 1/2 inch pieces


4 cloves garlic, smashed
1 tbsp doenjang
1 tbsp thick caramel sauce (from Yuen Chun)
1/2 tbsp sugar or to taste
1 tsp sake or Chinese rice wine
Juice from 1 Korean pear
1 tbsp mirin (optional - but adds more fragrance)
1 handful of Italian parsley

Handful of toasted sesame seeds

Thick caramel sauce by Yuen Chun


Firstly, marinade the pork in the ingredients listed above.  Set aside for 1 hour.

Pre-heat the oven to about 200 C.  Assemble the skewers with one piece of pork on one stick.  Sprinkle some toasted sesame seeds on the skewers. Balance the skewers on a tray or oven safe dish (without the meat touching the dish), this ensure more even cooking.

Roast for about 15 minutes or until cooked.  Serve hot.



Nami @ Just One Cookbook said...

I've never used Doenjang.  This pork satay looks sooo delicious Jen!!  You make lots of good savory dish!  Have a great weekend!

Maureen said...

As much as I love satay I have never had it with pork. This looks delicious!  I can't wait to make this in my kitchen.

My Little Space said...

Oh my, this looks simply irresistible! I can almost smell it here.
Thanks for sharing.

Pudding Pie Lane said...

Nope, love pork, wouldn't ever substitute for chicken! This looks really good, garrh wish I had time to make dishes like these!

Ginny Lee said...

excellent!  Now I can make something other than doenjang jigae!  we used to call it "smelly sock soup" in Seoul.  Now when I order it in Korean restaurants the proprietor is always surprised that I know what it is and like it!

Tastes of Home (Jen) said...

thanks Nami! :) I think miso would be a good thing to use as well for this in place of doenjang.

Tastes of Home (Jen) said...

Thanks Maureen! 

Tastes of Home (Jen) said...

haha isn't it summer hols now though? :D

Tastes of Home (Jen) said...

I love doenjang jjigae! Hmm..why do you call it 'smelly sock soup'? I'm mighty curious :D

Ginny said...

the smell was a little pungent--my kids never liked but I do!  what I wouldn't give to be able to walk downstairs to our little kalbi place and have a bowl :) said...

This pork satay looks so moist and delectable. The photos are great too and make me want some right now!

tigerfish said...

Suddenly, these make me crave for satay.

tigerfish said...

Suddenly, these make me crave for satay. said...

This pork satay looks so moist and delectable. The photos are great too and make me want some right now!

Kevin (Closet Cooking) said...

That pork satay looks tasty!

Tastes of Home (Jen) said...


Fern said...

I've been looking for ways to use Doenjang as I just bought some. Your recipe sounds wonderful! Can I substitute the pear juice with something else instead?

Tastes of Home (Jen) said...

Hi Fern, thanks! You can substitute with kiwi fruit juice but if you don't mind, you can actually skip it. Fruit juices are used in Korean cuisine mainly to tenderise and to add a tiny bit of fruity flavour. Hope that helps! :)

Fern said...

Ah I see....thanks for that! Hope to try it soon :)

Jerry Hingle said...

This looks delicious! I can't wait to try it. 

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