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1
Combine the sesame oil and Cheonilyeom coarse salt in a small bowl, stirring briefly so the salt begins to dissolve into the oil and the two will coat each piece evenly rather than landing in dry pockets. Set the bowl aside at the table. Place the doenjang in a separate small dish.
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2
Bring a charcoal grill to high direct heat, so the grate is fierce enough to colour the fat quickly before the lean muscle has time to tighten. Lay the hanjeongsal slabs flat on the grate and do not press or move them, so the fat band renders in its own heat rather than being squeezed out onto the coals. This is where the dish lives or dies — watch the fat band: when it turns from white and opaque to glassy and translucent, flip once, because a moment beyond that and the fat dries and the lean tightens beyond recovery.
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3
Grill the second side briefly until the lean muscle carries light char marks on its surface, pulling the slabs the instant those marks appear so the interior stays yielding and the fat retains its rendered softness.
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4
Transfer immediately to the table, because the fat solidifies rapidly on cooling and the slice must be eaten directly off the grill. Dip each piece in the gireum-jang, or draw a thin smear of doenjang across the surface before eating.