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Maekjeok (Doenjang Marinated Pork)
4.8 from 93 votes

Maekjeok (Doenjang Marinated Pork)

Maekjeok features thinly sliced pork marinated in a sauce of Korean fermented soybean paste (doenjang), soy sauce, rice wine, honey, garlic, and ginger. The marinated pork is quickly grilled or pan-cooked until caramelized. Served with stir-fried optional vegetables and fresh leafy greens such as lettuce and perilla for wrapping, it is accompanied by a spicy-salty ssamjang dipping sauce. This dish offers a balance of rich, savory flavors and fresh, crisp textures.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Korean

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

    Cup of Yum
  1. Thinly slice the meat (about 1/4-inch thick), if not pre-sliced.
  2. Combine all the marinade ingredients in a bowl and mix well.
  3. Add the meat, and mix well until evenly coated. Marinate at least for 30 minutes.
  4. 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.
  5. 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.
  6. Serve on a bed of the optional stir-fried vegetables along with the vegetables for the wraps and ssamjang.