In the world of Korean BBQ, the options are endless, and one dish that stands out for its exceptional flavor and historical significance is Maekjeok, also known as Doenjang Marinated Pork. This delectable pork dish brings together the rich umami taste of Doenjang, the Korean fermented soybean paste, with tender and flavorful pork, resulting in a culinary experience that transcends time. Join us as we delve into the history, preparation, and serving of this timeless Korean delicacy.
Unveiling the Roots of Maekjeok
Maekjeok, or “맥적” in Korean, carries with it a fascinating history that stretches back to early Korean civilization, long before the introduction of chili peppers to the region. The name “Maekjeok” has its roots in the ancient Goguryeo Kingdom (“맥” referring to the people of Goguryeo and “적” meaning skewered meat). As the precursor to today’s beloved bulgogi, Maekjeok evolved over centuries and gained popularity during the Joseon Dynasty, even gracing the tables of the Royal Court, as depicted in the famous Korean drama “Daejanggeum” (대장금).
Choosing the Perfect Cut of Pork
Central to the Maekjeok experience is the choice of pork, and the best cuts for this dish are pork butt (also known as Boston butt) or pork shoulder, referred to as “목살” (moksal) in Korean. These cuts offer a perfect balance of tenderness and flavor. Alternatively, pork loin can be used as well. For convenience, pre-sliced pork is available in Korean markets. However, if you prefer slicing the meat at home, a brief period of partial freezing before slicing will yield thin, even pieces.
The Harmonious Marinade
The heart of Maekjeok lies in its marinade, where the umami-rich Doenjang takes center stage. The Doenjang, combined with a delicate balance of flavors, infuses the pork with depth and complexity. To further enhance the marinade, a touch of acidity is added, brightening the Doenjang’s taste and harmonizing all the elements. For those seeking a subtle fruity sweetness, Korean plum extract (maesilcheong) makes a delightful addition, complementing the robust Doenjang flavor.
Serving Suggestions
Maekjeok is traditionally accompanied by fresh, vibrant vegetables that enhance the overall experience. Buchu (garlic chives) and/or minari (water dropwort) make perfect accompaniments, providing a delightful contrast to the succulent pork. These vegetables are in season during the warmer months and are readily available in Korean markets.
To complete the serving, present the Maekjeok with red or green leaf lettuce and/or kkaennip (perilla leaves) on the side. These leaves serve as perfect wraps for the marinated pork, and to elevate the experience further, serve the savory ssamjang sauce. Ssamjang is a savory and spicy mixture that enriches the flavors of the wraps, making every bite truly unforgettable.
Conclusion
In the realm of Korean BBQ, Maekjeok stands tall as a culinary gem with a history that harkens back to ancient times. This Doenjang-marinated pork dish offers a perfect balance of flavors and textures, representing the essence of traditional Korean cuisine. As you embark on your Maekjeok journey, savor the rich heritage and flavors that have delighted generations of Koreans, and indulge in the exquisite taste that transcends time. Embrace the spirit of Maekjeok, and create a dining experience that is both timeless and unforgettable.
Maekjeok (Doenjang Marinated Pork) Recipe
Main Course
- Prep Time: 20minutes minutes
- Cook Time: 10minutes minutes
- 30minutes minutes
- Total Time: 30minutes minutes
- Servings: 4
Ingredients
- 1 pound pork (Boston butt or loin), thinly sliced (about 1/4-inch thick)
For the marinade:
- 1.5 tablespoons doenjang, 된장, Korean fermented soybean paste
- 1 tablespoon soy sauce
- 2 tablespoons rice wine or mirin or other white wine
- 1 tablespoon sugar
- 1 tablespoon honey, rice syrup (jocheong, 조청), or oligo dang (올리고당) or Maesil cheong (매실청), green plum extract
- 2 tablespoons grated onion
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger
- 1 teaspoon vinegar or lemon juice
- 1 tablespoon sesame oil
- pepper to taste
Optional vegetables:
- 4 ounces buchu garlic chives, (or mix with minari)
- If unavailable, substitute with 1 medium onion, thinly sliced
- salt to taste
- oil for stir-frying
For the wraps:
- 1 or 2 heads of red or green leaf lettuce
- 10 to 15 perilla leaves (kkaennip, 깻잎) – optional
- crown daisy (ssukgat, 쑥갓) – optional
Ssamjang (sauce for wraps) – mix everything well
- 1 tablespoon gochujang, Korean red chili pepper paste
- 2 tablespoons doenjang, Korean soybean paste or to taste
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- If the sauce is too thick, use a tablespoon of water or soda to thin it.
Instructions
- Thinly slice the meat (about 1/4-inch thick), if not pre-sliced.
- Combine all the marinade ingredients in a bowl and mix well.
- Add the meat, and mix well until evenly coated. Marinate at least for 30 minutes.
- Cut the optional vegetables into 2 – 3 inch lengths. Heat a skillet with a tablespoon of oil, and briefly stir-fry the vegetables until slightly wilted. Salt to taste. Transfer to a plate.
- Heat a grill pan or a skillet over medium high heat and add the pork slices. Immediately lower the heat to medium. The marinade will burn if the heat is too high. Cook until the pork is cooked through and slightly caramelized, one to two minutes each side. Turn over a couple of times to prevent the marinade from burning.
- Serve on a bed of the optional stir-fried vegetables along with the vegetables for the wraps and ssamjang.
Author
Last updated: October 23, 2023