When you think of Korean barbecue, the first thing that comes to your mind will be probably pork belly or Bulgogi (Korean BBQ Beef). But there are so many more!
So today, with Doenjang (Korean Soybean Paste), let’s make Maekjeok, which is one of the most popular and very traditional Korean barbecues. You don’t have to be overwhelmed by the word “traditional” because as always, with me, it will be so simple and delicious. Alright, let’s get started!
MAEKJEOK (2-3 servings)
Ingredients:
- 1.1 lb (500g) pork belly (or pork shoulder, pork loin, etc.)
- Handful of Yeongyang chives (or garlic chives, green onion, lettuce, cucumber, etc.), about 3 oz (90g)
- 1 mild red chili (optional), for color
- 1 tbsp neutral-tasting oil
- 2-3 cups hot rice, about 1 cup (210g) for each serving
- Soft-Boiled Eggs (optional), to serve
- Generous pinch of toasted sesame seeds, to garnish
Marinade:
- 2.5 tbsp Korean soybean paste (doenjang)
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 3 tbsp mirin
- 1 tbsp minced garlic
- 1 tbsp light corn syrup
- 1 tbsp toasted sesame oil
- 1/4 tsp black pepper
Dressing:
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic
- 1 tsp fish sauce
Instructions:
MARINATE PORK
1. Score the pork belly on both sides. Cut it into bite-sized pieces.
2. In a mixing bowl, mix together the Korean soybean paste, soy sauce, oyster sauce, sugar, mirin, minced garlic, corn syrup, sesame oil, and black pepper to taste.
3. Add the pork belly. Gently massage it. Cover and marinate in the fridge for 30 minutes or overnight.
MAKE CHIVE SALAD
1. Take a big handful of chives and cut them into 2.5 inches (5cm) long. Take out the seeds and julienne the red chili (if using).
2. Prepare the dressing. In a small container, mix together the Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and fish sauce. Pour it over the chives and toss together.
COOK MARINATED PORK
1. In a large pan, add a little bit of oil and coat the bottom of the pan with paper towels. Heat it over medium heat.
2. Once it gets nice and hot, place the pork belly. Cook for 5 to 6 minutes. (It can burn easily, so please keep an eye on this and try to flip them every few seconds.)
ASSEMBLE
1. To serve, divide the rice into serving bowls. Add a generous amount of maekjeok. Optionally, hit it with a blowtorch.
2. Add some chive salad and Soft-Boiled Egg (if using). Finish with sesame seeds. Enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Doenjang Jjigae (Soybean Paste Stew)
- 5-Minute Bulgogi (Korean BBQ Beef)
- Doenjang Kalguksu (Soybean Paste Noodle Soup)
Maekjeok
(Korean Doenjang Marinated Pork)
3
servingsIngredients
1.1 lb (500g) pork belly (or pork shoulder, pork loin, etc.)
Handful of Yeongyang chives (or garlic chive, green onion, lettuce, cucumber, etc.), about 3 oz (90g)
1 mild red chili (optional), for color
1 tbsp neutral-tasting oil
2-3 cups hot rice, about 1 cup (210g) for each serving
Soft-Boiled Eggs (optional), to serve
Generous pinch of toasted sesame seeds, to garnish
- Marinade:
2.5 tbsp Korean soybean paste (doenjang)
1/2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
3 tbsp mirin
1 tbsp minced garlic
1 tbsp light corn syrup
1 tbsp toasted sesame oil
1/4 tsp black pepper
- Dressing:
1.5 tbsp white vinegar
1 tbsp sugar
1 tbsp toasted sesame oil
1/2 tbsp toasted sesame seeds
1/2 tbsp minced garlic
1 tsp fish sauce
Directions
- Marinate Pork
- Score the pork belly on both sides. Cut it into bite-sized pieces.
- In a mixing bowl, mix together the Korean soybean paste, soy sauce, oyster sauce, sugar, mirin, minced garlic, corn syrup, sesame oil, and black pepper to taste.
- Add the pork belly. Gently massage it. Cover and marinate in the fridge for 30 minutes or overnight.
- Make Chive Salad
- Take a big handful of chives and cut them into 2.5 inches (5cm) long. Take out the seeds and julienne the red chili (if using).
- Prepare the dressing. In a small container, mix together the Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and fish sauce. Pour it over the chives and toss together.
- Cook Marinated Pork
- In a large pan, add a little bit of oil and coat the bottom of the pan with paper towels. Heat it over medium heat.
- Once it gets nice and hot, place the pork belly. Cook for 5 to 6 minutes. (It can burn easily, so please keep an eye on this and try to flip them every few seconds.)
- Assemble
- To serve, divide the rice into serving bowls. Add a generous amount of maekjeok. Optionally, hit it with a blowtorch.
- Add some chive salad and soft-boiled egg (if using). Finish with sesame seeds. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml