• In a large bowl, mix together the doenjang, Korean soup soy sauce, sesame oil, rice wine, garlic, sugar, and Korean corn syrup (if using). Stir in the chopped chives.
• Add the sliced pork and toss well with your hands so each piece is evenly coated. If the pork is cold, let it sit for 10–15 minutes to take the chill off and absorb the flavors. Meanwhile, preheat your oven’s broiler.
• Place a wire rack over a baking sheet and lightly spray it with cooking oil. Arrange the pork slices in a single layer so they don’t overlap.
• Set the pan about 3–4 inches below the broiler. Broil for 5 minutes, keeping a close eye to prevent burning. Flip the pork pieces and broil another 4-5 minutes, until the edges are browned and slightly crispy. keeping a close eye to prevent burning.
• Serve hot over a bed of Korean green onion salad (pa-muchim) with a bowl of rice. Enjoy!

For the Korean green onion (leek) salad

• Soak the sliced green onions (or leeks) in cold water with 1 teaspoon of vinegar for 10 minutes, then drain well.
• In a bowl, combine the Korean chili flakes, soy sauce, sugar, vinegar, sesame oil, and sesame seeds. Add the drained green onions (or leeks) and toss gently with chopsticks or tongs until evenly coated.