• To make the doenjang marinated pork, Mix the doenjang with Korean soup soy sauce, sesame oil, rice wine, garlic, sugar, and, if desired, Korean corn syrup in a large mixing bowl. Add the chopped chives and mix well.
• Add the pork slices to the sauce mixture and toss with your hands to ensure the meat is evenly coated. If you have taken the meat out of the fridge just before adding it to the mixture, let it sit for 10-15 minutes to reach room temperature. While the meat is resting, preheat your oven's broiler.
• Place a wire rack over your baking sheet and lightly coat with cooking spray to prevent the meat from sticking. Spread the marinated pork evenly over the baking sheet, making sure not to overlap the pieces.
• Place your pan in the oven about 3 to 4 inches below your heat source and set the timer for 6 minutes. Check the pork often to ensure it does not burn and adjust the cooking time as needed based on your oven's performance.
• After about 6 minutes, flip the meat to the other side so they cook evenly. Broil the meat for an additional 5-6 minutes until the edges are browned and crispy, indicating that they are done. The meat will be tender, moist, and flavorful. Serve the pork over a bed of Korean green onion salad and enjoy with rice

For the Korean green onion (leek) salad

• Soak sliced green onions (or leeks) in cold water with 1 teaspoon of vinegar for 10 minutes, then drain well.
• In a bowl, mix together Korean chili flakes, soy sauce, sugar, vinegar, sesame oil, and sesame seeds. Then, add the soaked and drained green onion (or leek) slices and toss gently using chopsticks or kitchen tongs.