A recipe for Maekjeok (Korean Doenjang Marinated Pork)! Thin slices of pork are marinated in a doenjang-based sauce, grilled until tender, and paired with seasoned garlic chives.
Maekjeok (맥적) is an older Korean recipe developed before the introduction of chili peppers and is a precursor to bulgogi.
I first heard of this dish after watching Dae Jang Geum on Netflix (no longer available) and came across a version of Beyond Kimchee’s Mac-jeok for inspiration.
Thinly sliced pieces of pork are marinated for about 30 minutes in a mixture of Doenjang (Korean Soybean Paste), rice syrup/honey, rice wine, soy sauce, sesame oil, onion, garlic, ginger, and black pepper, then grilled until golden and tender.
They are best hot from the grill alongside lightly seasoned garlic chives, freshly steamed rice, a sprinkling of ground sesame seeds, and other desired accompaniments.
A Few Maekjeok Tips
Marinate the meat for 30 minutes in the refrigerator or up to overnight (no longer).
I cooked the pork slices on an indoor, stove-top grill pan, but they can also be grilled outside or pan-fried in an oil-greased pan. Keep an eye on the slices as they cook. The rice syrup/honey in the marinade will easily burn.
I served the Maekjeok over a bed of lightly seasoned garlic chives, but have also seen them paired with thinly sliced onions. Some recipes briefly stir-fry the garlic chives before serving.
Check out Maangchi’s recipe for a way to prepare the pork on skewers.
Notable Ingredients
Garlic Chives (Buchu, Asian chives, 부추) are chives with a mild onion and garlic flavor. The leaves are larger and more flat than common chives and have delicate white flowers. They are available in markets with East Asian ingredients and some larger grocery stores (often sold in bundles). Take care when growing them as the plants can easily spread.
If available, try to use pork collar or neck (Moksal, 목살). It has marbling throughout the cut and is very tender. Here in Torrance, California, I usually get it from Angus Meat Market or other local markets with Korean ingredients. In Northern Virginia, I have been able to locate it at H Mart or Lotte Plaza Market.
Pork shoulder or loin will also work for a leaner cut. If not already pre-sliced, slice the pork as thinly as possible, about 1/4 inch (6 millimeters) thick. To make the meat easier to handle and cut, place it in the freezer for about 15-20 minutes before slicing.
Doenjang (된장) is a savory and earthy Korean condiment made from fermented soybeans and salt. It can be found in brown containers in the pantry section of Korean markets next to gochujang.
Looking for more Korean recipes?
Try my:
Maekjeok (Korean Doenjang Marinated Pork) Recipe
Adapted from Beyond Kimchee
Maekjeok (Korean Doenjang Marinated Pork)
Ingredients
Maekjeok:
- 2 tablespoons (35 grams) doenjang Korean soybean paste
- 2 tablespoons (30 milliliters) rice syrup or honey
- 2 tablespoons (30 milliliters) rice wine
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) sesame oil
- 1/2 small onion peeled and minced
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- 1/2 teaspoon freshly ground black pepper
- 1 pound (450 grams) pork neck or shoulder cut into 1/4 inch (6 millimeter) thick slices
Garlic Chives:
- 4 ounces (110 grams) garlic chives cut into 3 inch (7.5 centimeter) pieces
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- Ground toasted sesame seeds optional
Instructions
- In a large bowl, whisk together the doenjang, rice syrup, rice wine, soy sauce, sesame oil, onion, garlic, ginger, and pepper. Add the pork, tossing to coat.
- Cover and refrigerate for 30 minutes.
- In another bowl, add the garlic chives and toss with the sesame oil and salt. Set aside.
- Place a grill pan over medium heat and grease with oil.
- Arrange the pork in batches in a single layer, being careful not to overcrowd and cook until golden, about 2 minutes, then flip and cook the other side, another 2 minutes, until golden and cooked through. Repeat with remaining pork.
- Serve the pork hot from the grill with the seasoned garlic chives. If desired, top with a sprinkling of ground sesame seeds.
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