5.0 from 3 votes
Korean Doenjang marinated Pork (Maekjeok)
Korean doenjang marinated pork (maekjeok) is a savory and delicious alternative to bulgogi. The pork is marinated in doenjang, creating a deep umami flavor that's perfect for Korean BBQ.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 411 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
Doenjang marinated pork
- 1 1/2 lb pork neck (shoulder) thinly sliced
- 1 cup Asian chives or green onion chopped
- 4 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean soup soy sauce (gukganjang)
- 4 tbsp water
- 2 tbsp sugar
- 3 cloves garlic minced
- 2 tbsp sweet rice wine (mirim)
- 1 tbsp sesame oil
- a few dashes freshly ground pepper
- 2 tbsp Korean corn syrup (mulyeot) optional
Korean green onion (leek) salad
- 1 Asian leek or 4 green onion white and light green part, very thinly sliced
- 1 tbsp Korean chili flakes (gochugaru)
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 2 tsp cider vinegar
- 1 tbsp sesame oil
- 1/2 tbsp toasted sesame seeds
Instructions
- 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
Cup of Yum
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.
Nutrition Information
Calories
411kcal
(21%)
Carbohydrates
30g
(10%)
Protein
42g
(84%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
102mg
(34%)
Sodium
1090mg
(45%)
Potassium
793mg
(23%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
909IU
(18%)
Vitamin C
6mg
(7%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 42g | 84% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 102mg | 34% |
| Sodium | 1090mg | 45% |
| Potassium | 793mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.