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 toasted sesame oil
3 ounces (about 1½ cup) Asian chives (buchu), cut into 3 inch long
½ teaspoon kosher salt
1 teaspoon vegetable oil

Directions

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

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

Heat a grill pan over high heat. Add vegetable oil and swirl the pan around to spread it evenly.
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.
Flip them over a final time and cook for a few more minutes until the pork is thoroughly cooked and not pink at all.
Optionally, if you have access to an open flame, scorch the outside of the meat to make it even more delicious.
Remove from the heat and serve immediately. Serve with rice and the chive salad.

Posted on Friday, October 25th, 2013 at 8:06 pm. Last updated on April 26, 2015.
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

14 Comments:

Jessicaf North carolina joined 6/20 & has 12 comments
Posted June 19th, 2020 at 12:18 pm | Log in to reply.

This is every bit as delicious as bulgogi. Good thing since beef prices are so crazy these days.
pepott Sunnyvale, Ca joined 1/15 & has 2 comments
Posted January 24th, 2015 at 8:43 pm | Log in to reply.

Total time grill pork is 10 mins. Pork can be overcook, will it too tough??? How will I know if pork is cooked?? Thanks
- M.Lindblad Denmark joined 3/17 & has 1 comment
  Posted March 9th, 2017 at 7:18 am | Log in to reply.
  
  If you are unsure slice through on piece and check if its pink inside or not.
arnybjork iceland joined 5/14 & has 1 comment
Posted May 1st, 2014 at 4:29 pm | Log in to reply.

can you use anything else then chives on the side dish?
pastrygirlvi Philippines joined 9/13 & has 4 comments
Posted November 4th, 2013 at 12:03 am | Log in to reply.

Hi Maangchi,

Would chicken be good too with this recipe?
- Tosin_Oc London, UK joined 3/15 & has 40 comments
  Posted June 13th, 2015 at 11:50 am | Log in to reply.
  
  this would be perfect with chicken!
Cutemom Indonesia joined 3/13 & has 81 comments
Posted October 31st, 2013 at 1:25 pm | Log in to reply.

This is a new type of “satay”. I made this along with gochujangguk. It was awesome. Thank you, Maangchi!
- Cornelius B. Ecuador joined 12/17 & has 42 comments
  Posted January 3rd, 2018 at 8:33 pm | Log in to reply.
  
  My mother used to make Satay Babi: my favorite. But this is very different. I shall certainly make it some day, but there are sooo many delicious recipes on this page: will keep me busy for the rest of the year, just going to start with Kimchi…
haimel Texas joined 10/13 & has 1 comment
Posted October 26th, 2013 at 5:29 pm | Log in to reply.

Making this tonight, my kids love anything on a skewer!
- Maangchi New York City joined 8/08 & has 12,003 comments
  Posted October 27th, 2013 at 11:52 am | Log in to reply.
  
  “my kids love anything on a skewer!” aww, cute~
charliesommers Nashville, Tn. joined 4/10 & has 12 comments
Posted October 26th, 2013 at 2:45 pm | Log in to reply.

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 joined 8/08 & has 12,003 comments
  Posted October 27th, 2013 at 11:56 am | Log in to reply.
  
  Good luck with making delicious pork! I think if doenjang is not available, Japanese miso will also work well.
zipurlip2 USofA joined 7/11 & has 20 comments
Posted October 25th, 2013 at 8:35 pm | Log in to reply.

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?
- Krynauw Otto Pretoria, South Africa joined 9/13 & has 54 comments
  Posted November 19th, 2013 at 10:56 pm | Log in to reply.
  
  Actually doenjang has a more earthy flavour than miso.

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Doenjang pork skewers
Korean name: 맥적
Romanized: Maekjeok

Categories: BBQ, main dish, non spicy, pork, side dish
Made with: Asian chives, cooking wine, garlic, ginger, ground black pepper, mirim, onion, pork shoulder, rice syrup, salt, sesame oil, soybean paste, vegetable oil, water,