Mac-Jeok (Maekjeok) is an old Korean recipe from the Joseon dynasty (1392-1897). It is one of the precursors to bulgogi. Thinly sliced pieces of pork are quickly marinated with doenjang (Korean Soybean Paste), garlic chives, soy sauce, rice wine, sesame, and garlic, then broiled. I served it with rice and leeks.
Try to use pork neck for the Mac Jeok. It has marbling throughout the cut and is very tender. Slice the pork as thinly as possible. Placing it in the freezer for about 15 minutes makes this a bit easier.
Doenjang is a Korean condiment made from fermented soybeans. It is a great source of amino acids and is known for its anticancer properties. I was able to find doenjang at the local Asian food market. It is also available on Amazon: Chung Jung One Sunchang Doenjang- Soybean Paste and Korean Sunchang Sauce Paste.