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These savory pork skewers are a delicious alternative to classic bulgogi and perfect for meat eaters of all ages and tastes. They will especially be appreciated by guests who don’t like spicy food.
It’s best to cook them over an open flame or BBQ if you can. If you’re like me and cooking indoors, you can first cook them on the grill and then lightly char them over any kind of open flame.
This recipe is very very old. It comes from my Korean ancestors who were nomads in the Maek tribe in the Goguryo kingdom (BC 37-668). This is their ancient meat dish: “jeok” means “barbecued meat skewers” in English. Many people believe maekjeok is the forerunner to today’s bulgogi because it calls for the meat to be pre-marinated, like bulgogi. This was long before there were any chili peppers in Korea, so the marinade was made with ganjang (soup soy sauce), doenjang (fermented soybean paste), and garlic.
Enjoy the recipe, and if you make it, let me know how it turns out and send me a photo!
Let’s cook! You can barbecue, grill, or pan-fry! To grill:
Posted Friday, October 25th, 2013 at 8:06 pm
Tagged: bulgogi history, charcoaled pork, doenjang grilled pork, 돼지고기 양념구이, 맥적, 맥적 이미지, grilled pork, korean food, Korean pork bbq, Korean recipes, Maangchi's Korean cooking, Maekjeok, marinated grilled pork, original bulgogi, pork barbecue, pork barbecue YouTube, Pork bbq skewers, pork recipe, soy bean paste marinated pork
Originally posted on October 25, 2013 at 8:06 pm by Maangchi .
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