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.
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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: Doenjang.
Mac Jeok (Korean Broiled Pork)
Adapted from Beyond Kimchee
Mac Jeok (Korean Broiled Pork)
Ingredients
- 1/4 cup doenjang Korean soybean paste
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons rice wine
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 cup chopped garlic chives or green onions
- 3 cloves garlic minced
- pepper to taste
- 1 1/2 pounds pork neck thinly sliced
Instructions
- In a large bowl, whisk together doenjang, water, sugar, rice wine, soy sauce, sesame oil, garlic chives, garlic, and pepper. Add the pork, tossing to coat. Refrigerate for 15-30 minutes.
- Place oven rack 4 inches below broiler and preheat broiler on low setting.
- Put a wire rack on a baking sheet and grease with oil. Place the meat on the wire rack in a single layer. Broil until golden, 4-6 minutes, then broil the other side until browned and cooked through, another 4 minutes.
- Serve immediately with rice and vegetables.
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