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This doenjang marinated pork is one other nice choice on your Korean BBQ. The salty, savory doenjang provides a deep umami taste to the pork with out overpowering it.
This doenjang (된장) marinated pork is one other nice choice on your Korean BBQ. The marinade is fast to place collectively so long as you might have doenjang (Korean fermented soybean paste. Doenjang provides the pork scrumptious savory flavors.
Little doubt the pork dish marinated in a spicy gochujang sauce — jeyuk bokkeum (dwaeji bulgogi ) is extra widespread today. However this preparation, which is also called maekjeok (맥적), dates again to early Korean historical past lengthy earlier than chili peppers have been launched to Korea. Maek refers to individuals of Goguryeo (고구려), one of many three historic Kingdoms, and jeok means skewered meat.
Maekjeok advanced over time, and it’s believed to be the origin of as we speak’s bulgogi. Over 1000 years later throughout Joseon Dynasty, it was served in Royal Courtroom as seen within the well-known Korean drama Daejanggeum (대장금), in the event you watched it.
Pork butt (aka Boston butt) or pork shoulder, often called moksal (목살) in Korean, is the perfect lower of meat for this dish. It’s a young, lean lower that’s flavorful. Pork loin works properly too.
You will discover pre-sliced pork at Korean markets. If slicing the meat at dwelling, partially freeze it for about an hour, relying on the thickness of your meat, earlier than slicing.
The salty, savory doenjang provides a deep umami taste to the pork with out overpowering it. I added just a little little bit of acidity within the marinade to brighten the doenjang style and convey the flavors collectively. If accessible, Korean plum extract (maesilcheong, 매실청) works splendidly with this marinade, including fruity sweetness to stability out the robust style of doenjang.
The marinade may be simply doubled.
What to serve with
This doenjang flavored pork pairs properly with buchu (garlic chives) and/or minari (water dropwort). You may serve the on a mattress of uncooked or calmly stir-fried buchu and/or minari. The greens are in season throughout heat months and may be present in Korean markets.
Serve with crimson or inexperienced leaf lettuce and/or kkaennip (perilla leaves), during which to wrap the meat, together with ssamjang.
Extra pork recipes
Additionally see 10 Korean BBQ Recipes
Maekjeok (Doenjang Marinated Pork)
Ssamjang (sauce for wraps) – combine every little thing properly
This recipe was initially posted in June 2014. I’ve up to date it right here with new photographs and extra info.