Maekjeok (Doenjang Marinated Pork)

• 1 pound pork (Boston butt or loin), thinly sliced (about 1/4-inch thick)

For the marinade:

• 1.5 tablespoons doenjang, 된장, Korean fermented soybean paste
• 1 tablespoon soy sauce
• 2 tablespoons rice wine or mirin or other white wine
• 1 tablespoon sugar
• 1 tablespoon honey, rice syrup (jocheong, 조청), or oligo dang (올리고당) or Maesil cheong (매실청), green plum extract
• 2 tablespoons grated onion
• 1 tablespoon minced garlic 
• 1 teaspoon finely grated ginger
• 1 teaspoon vinegar or lemon juice
• 1 tablespoon sesame oil
• pepper to taste

Optional vegetables:

• 4 ounces buchu garlic chives, (or mix with minari)
• If unavailable, substitute with 1 medium  onion, thinly sliced
• salt to taste
• oil for stir-frying

For the wraps:

• 1 or 2 heads of red or green leaf lettuce
• 10 to 15 perilla leaves (kkaennip, 깻잎) - optional
• crown daisy (ssukgat, 쑥갓) - optional

Ssamjang (sauce for wraps) - mix everything well

• 1 tablespoon gochujang, Korean red chili pepper paste
• 2 tablespoons doenjang, Korean soybean paste or to taste
• 1 teaspoon minced garlic 
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• If the sauce is too thick, use a tablespoon of water or soda to thin it.