Recipes

Doenjang pork skewers

Maekjeok 맥적

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!

Ingredients:

  • 1 pound pork shoulder, sliced very thinly
  • ¾ cup minced onion
  • 4 garlic cloves, minced
  • 1 teaspoon minced ginger
  • ½ teaspoon ground black pepper
  • 2 tablespoons doenjang (Korean fermented soybean paste)
  • 1 tablespoon mirim (or water, or cooking wine)
  • 2 tablespoons rice syrup (or olligodang)
  • 1 tablespoon sesame oil
  • 3 ounces (about 1½ cup) Asian chives (buchu), cut into 3 inch long
  • ½ teaspoon salt
  • 1 teaspoon vegetable oil

Directions

  1. Combine onion, garlic, ginger, mirim, doenjang, 2 teaspoons of sesame oil, rice syrup, and ground black pepper in a bowl. Mix well with a wooden spoon.maekjeok_marinade
  2. Add the pork and mix well by hand. Refrigerate for 30 minutes.maekjeok_seasoningmaekjeok_mixing
  3. Make the salad by combining the chives, salt, and sesame oil in a bowl. Mix well by hand. Set aside.buchu salad
  4. Skewer the marinated pork. Make 4 skewers on 9-10 inch long skewers.

maekjeok_skewers

Let’s cook! You can barbecue, grill, or pan-fry! To grill:

  1. Heat a grill pan over high heat. Add vegetable oil and swirl the pan around to spread it evenly.
  2. Add the pork skewers. Lower the heat to medium and cook for  2 to 3 minutes until the bottom goes light golden brown. Then turn them over and cook the other side for 5 minutes.grilling maekjeok
  3. Flip them over a final time and cook for a few more minutes until the pork is thoroughly cooked and not pink at all.
  4. Optionally, if you have access to an open flame, scorch the outside of the meat to make it even more delicious.maekjeok
  5. Remove from the heat and serve immediately. Serve with rice and the chive salad.

maekjeok

maekjeok

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9 Comments:

  1. arnybjork iceland My profile page joined 5/14
    Posted May 1st, 2014 at 4:29 pm | # |

    can you use anything else then chives on the side dish?

  2. pastrygirlvi Philippines My profile page joined 9/13
    Posted November 4th, 2013 at 12:03 am | # |

    Hi Maangchi,

    Would chicken be good too with this recipe?

  3. Cutemom Indonesia My profile page joined 3/13
    Posted October 31st, 2013 at 1:25 pm | # |

    This is a new type of “satay”. I made this along with gochujangguk. It was awesome. Thank you, Maangchi!

  4. haimel Texas My profile page joined 10/13
    Posted October 26th, 2013 at 5:29 pm | # |

    Making this tonight, my kids love anything on a skewer!

  5. charliesommers Nashville, Tn. My profile page joined 4/10
    Posted October 26th, 2013 at 2:45 pm | # |

    I have used doenjang as a fish marinade many times but never used it with pork. My wife is Japanese and loves miso but I think the Korean doenjang has a heartier taste. I also really like the little chunks of bean that are always in doenjang. I can’t wait to try this recipe. Thank you Maangchi.

    • Maangchi New York City My profile page joined 8/08
      Posted October 27th, 2013 at 11:56 am | # |

      Good luck with making delicious pork! I think if doenjang is not available, Japanese miso will also work well.

  6. zipurlip2 USofA My profile page joined 7/11
    Posted October 25th, 2013 at 8:35 pm | # |

    Wow, looks so yummy! Can’t wait to try it. I do enjoy things with doenjang – I think it’s the same as miso, right?


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