Maekjeok (Doenjang Marinated Pork)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Maekjeok (Doenjang Marinated Pork)
Description
Maekjeok begins with thin slices of Boston butt or loin pork marinated in a mixture including doenjang, soy sauce, rice wine, sugar, honey or other sweeteners, grated onion, garlic, ginger, vinegar, sesame oil, and black pepper. The marinade imparts savory, sweet, and tangy notes while tenderizing the meat. After marinating for at least 30 minutes, the pork is grilled or pan-cooked on medium heat to avoid burning the marinade, turning several times until cooked and lightly caramelized. Optional stir-fried vegetables like garlic chives or onion provide an added mild, wilted layer. The dish is traditionally served with fresh red leaf lettuce, perilla leaves, and crown daisy to wrap the pork slices, along with ssamjang — a sauce made from gochujang, doenjang, garlic, sugar, and sesame oil, thinned if needed. These wraps combine smoky pork with crisp greens and spicy sauce for a layered eating experience.
This dish is ideal for communal dining where diners assemble their own wraps. Attention to marinade balance and cooking temperature ensures flavorful, tender pork without burning.
Ingredients
- 1 pound pork Boston butt or loin, thinly sliced about 1/4-inch thick
For the marinade:
- 1.5 tablespoons doenjang Korean fermented soybean paste (된장
- 1 tablespoon soy sauce
- 2 tablespoons rice wine or other white wine, or mirin
- 1 tablespoon sugar
- 1 tablespoon honey or Maesil cheong (매실청), green plum extract, or rice syrup (jocheong, 조청) or oligo dang (올리고당
- 2 tablespoons onion grated
- 1 tablespoon garlic minced
- 1 teaspoon ginger finely grated
- 1 teaspoon vinegar or lemon juice
- 1 tablespoon sesame oil
- black pepper to taste
Optional vegetables:
- 4 ounces buchu garlic chives, (or mix with minari)
- onion thinly sliced; substitute if unavailable
- salt to taste
- oil for stir-frying
For the wraps:
- 1 red leaf lettuce or green leaf lettuce; 2 heads
- 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 or to taste, Korean soybean paste
- 1 teaspoon garlic minced
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- If the sauce is too thick, use a tablespoon of water or soda to thin it.
Instructions
- Thinly slice the meat (about 1/4-inch thick), if not pre-sliced.
- Combine all the marinade ingredients in a bowl and mix well.
- Add the meat, and mix well until evenly coated. Marinate at least for 30 minutes.
- Cut the optional vegetables into 2 - 3 inch lengths. Heat a skillet with a tablespoon of oil, and briefly stir-fry the vegetables until slightly wilted. Salt to taste. Transfer to a plate.
- Heat a grill pan or a skillet over medium high heat and add the pork slices. Immediately lower the heat to medium. The marinade will burn if the heat is too high. Cook until the pork is cooked through and slightly caramelized, one to two minutes each side. Turn over a couple of times to prevent the marinade from burning.
- Serve on a bed of the optional stir-fried vegetables along with the vegetables for the wraps and ssamjang.
User Reviews
Overall Rating
4.8
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