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Combine onion, garlic, ginger, mirim, doenjang, 2 teaspoons of toasted sesame oil, rice syrup, and ground black pepper in a bowl. Mix well with a wooden spoon.
Add the pork and mix well by hand. Refrigerate for 30 minutes.
Make the salad by combining the chives, kosher salt, and toasted sesame oil in a bowl. Mix well by hand. Set aside.
Skewer the marinated pork. Make 4 skewers on 9-10 inch long skewers.
To grill: Heat a grill pan over high heat. Add vegetable oil and swirl the pan around to spread it evenly.
Add the pork skewers. Lower the heat to medium and cook for 2 to 3 minutes until the bottom goes light golden brown. Then turn them over and cook the other side for 5 minutes.
Flip them over a final time and cook for a few more minutes until the pork is thoroughly cooked and not pink at all.
Optionally, if you have access to an open flame, scorch the outside of the meat to make it even more delicious.
Remove from the heat and serve immediately. Serve with rice and the chive salad.