chefs-society-jookjangyeon-premium-gochujang-chef-min-jung-doenjang-marinated-grilled-boston-butt-4

Ingredients

Boston butt 300g, JookJangYeon Doenjang 1 tablespoon, ginger juice 1.5 tablespoon or ginger extract 2 tablespoons, brown or white sugar 1.5 tablespoon, water, rice wine 1 tablespoon, chopped scallion

Directions

1. Mix ginger juice and sugar until sugar is well dissolved.
2. Stir in rice wine and doenjan in the mixture.
3. Add water to thick out the mixture.Soak boston butt in the mixture for 20 minutes.

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