Charred Haemul Pajeon in a Spicy Broth

Method

1. Build a hot grill and oil the grates well.

2. Season the haemul pajeon with sesame oil and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with garlic in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with brown sugar and a squeeze of acidity.