This Man's Cook's Soy Sauce Jeonyuk Bokkeum

• pork belly 500g
• green onion 1 cup
• onion 1/2
• soy sauce 5 spoons
• black sugar 1 spoon
• corn syrup 2 spoons
• cooking wine 2 spoons
• minced garlic 1 spoon
• minced ginger 1/2 small spoon
• black pepper 5 pinches
• sesame oil 1 spoon
• doenjang 1/2 spoon
• plum syrup 1 spoon
• grated pear 1 can

Recipe 🍳

Cooking tips 💡

• For better absorption of the marinade, use pork belly sliced as thinly as possible; you may substitute with shoulder or loin cuts if needed.
• If grated pear drink is unavailable, replace it with 1 cup of water and 1 spoon of corn syrup to adjust consistency and sweetness.
• Cook until no marinade liquid remains on the pan bottom and the sauce is fully absorbed and coated onto the meat—this ensures the rich, signature flavor of Gisa Restaurant-style dishes.
• Lightly brushing the surface with a torch during the final step allows you to easily recreate the authentic charcoal-grilled flavor at home.