📝 About This Recipe
A beloved staple of Korean night markets and BBQ houses, Dwaeji Kkeopdegi is a masterclass in texture, offering a satisfyingly chewy bite with a crispy, caramelized exterior. These pork rinds are deeply marinated in a savory-sweet soy and ginger glaze before being charred over an open flame to achieve a smoky, melt-in-your-mouth finish. Rich in collagen and bursting with umami, it’s the ultimate 'anju' (drinking snack) that perfectly balances salt, spice, and smoke.
🥗 Ingredients
The Pork
- 500 grams Fresh pork skin (rinds) (cleaned and hair removed)
The Parboiling Liquid
- 6 cups Water
- 1 knob Ginger (sliced)
- 10 pieces Whole black peppercorns
- 1/4 cup Cheongju (Korean rice wine) or Soju (to remove gamey odors)
- 1 stalk Green onion (cut into large pieces)
- 1 tablespoon Doenjang (Fermented soybean paste) (optional, for deeper flavor)
The Sweet & Savory Marinade
- 4 tablespoons Soy sauce
- 2 tablespoons Brown sugar (packed)
- 1 tablespoon Minced garlic (about 3-4 cloves)
- 1 teaspoon Grated ginger
- 1 tablespoon Oyster sauce
- 1 teaspoon Gochugaru (Korean red chili flakes) (for a hint of heat)
- 1 tablespoon Sesame oil (toasted)
- 1/2 teaspoon Black pepper (ground)
The Essential Dipping Powder
- 1/2 cup Konggaru (Roasted soybean powder) (unsweetened)
- 1 pinch Salt (mixed into powder)
👨🍳 Instructions
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1
Begin by cleaning the pork rinds. Use a sharp knife to scrape away any excess fat from the underside of the skin and ensure all hair is removed. Rinse thoroughly in cold water.
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2
In a large pot, combine the parboiling liquid ingredients: water, sliced ginger, peppercorns, rice wine, green onion, and doenjang. Bring to a rolling boil.
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3
Add the pork rinds to the boiling water. Cook for 10-15 minutes. This softens the collagen and removes impurities. The skin should be flexible but not mushy.
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4
Drain the pork rinds and immediately plunge them into an ice bath or rinse under very cold water. This creates the signature 'chewy' snap.
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5
Once cooled, pat the rinds completely dry with paper towels. Use a knife to score the inner side of the skin in a diamond cross-hatch pattern; this prevents curling and allows the marinade to penetrate.
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6
In a medium bowl, whisk together the soy sauce, brown sugar, garlic, grated ginger, oyster sauce, gochugaru, sesame oil, and black pepper until the sugar is dissolved.
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7
Cut the pork rinds into manageable rectangles (about 3x4 inches). Toss them in the marinade, ensuring every inch is coated. Let them marinate for at least 30 minutes (or up to 4 hours in the fridge).
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8
Preheat your grill (charcoal is best for flavor, but a cast-iron grill pan works well) to medium-high heat. Lightly oil the grates.
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9
Place the pork rinds on the grill, fat-side (inner side) down first. Warning: Pork rinds tend to 'pop' and jump as the fat renders, so use a grill weight or a heavy press to keep them flat.
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10
Grill for 3-4 minutes per side. Flip when the edges become crispy and the marinade begins to caramelize into a dark, sticky glaze.
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11
Once both sides are charred and bubbling, use kitchen shears to cut the rinds into bite-sized strips (about 1-inch wide) while still on the grill.
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12
Give the bite-sized pieces one final toss on the hot grill for 30 seconds to crisp up the edges, then remove from heat immediately.
💡 Chef's Tips
Always use a grill weight or a heavy spatula to press the rinds down; this ensures even browning and prevents them from curling into tubes. Don't skip the parboiling step with aromatics, as it is crucial for removing the strong 'porky' scent and achieving the right texture. If you prefer a spicier version, add a tablespoon of Gochujang (red chili paste) to the marinade. Watch the heat carefully; the sugar in the marinade can go from caramelized to burnt very quickly. For the best texture, serve immediately while hot; as they cool, they become significantly tougher and chewier.
🍽️ Serving Suggestions
Serve with a side of Konggaru (roasted soybean powder) for dipping; the nutty powder perfectly cuts through the richness of the fat. Pair with chilled Soju or a crisp Korean lager (like Cass or Terra) to cleanse the palate. Include a side of fresh perilla leaves or lettuce for wrapping the pork pieces with a dab of Ssamjang. Serve alongside a spicy scallion salad (Pa-muchim) to provide a bright, acidic contrast. A small dish of sliced raw garlic and green chilies is the traditional way to add a pungent kick.