I love the standard miso marinade but I wanted to make it a little spicier and more interesting, so I added garlic, ginger and some spice. I've used it on pork, fish, and chicken. It's a great variation on a classic. The dipping sauce adds an extra punch of spice. —Leith Devine
For the pork: Cut the pork shoulder into 2-inch cubes and thread onto skewers.
Make the marinade: Mix all the ingredients together and make sure they're well combined. There should be no lumps of miso, and the sugar should be dissolved. Marinate the pork for at least 1 hour or overnight in the fridge.
Grill the skewers over indirect heat until internal temperature reaches 145° F, approximately 45 minutes. They need to be watched carefully and turned 2 to 3 times because they can burn easily. Do not overcook or the pork gets tough—I've done it. (These could be made in the oven/broiler but are best on the BBQ.)
Make the dipping sauce: Combine all ingredients and refrigerate before serving. Use more or less gochujang depending on your taste.