A recipe for Maekjeok (Korean Doenjang Marinated Pork)! Thin slices of pork are marinated in a doenjang-based sauce and grilled until tender for an easy and flavor-packed meal.

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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 Beyond Kimchee’s Mac-jeok (check out her site for an amazing collection of Korean recipes) 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 tender. Serve with lightly seasoned garlic chives and rice for an easy and flavorful meal. If desired, sprinkle some ground sesame seeds over the top for garnish.

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 the Western variety 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. 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 mm) 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. I was able to find it at the local Korean market and it is also available on Amazon: Doenjang.

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