Korean•gourmet

Maekjeok (Korean Doenjang Marinated Pork)

Aaron and Claire recipe - undefined

Ingredients

Quantities are shown as originally provided.

1.1 lb (500g) pork belly (or pork shoulder, pork loin, etc.)
Handful of Yeongyang chives (or garlic chives, green onions, lettuce, cucumber), about 3 oz (90g) in total
1 mild red chili pepper (optional), for color
1 tbsp neutral-tasting oil
2-3 cups hot cooked rice, about 1 cup (210g) for each serving
Soft-Boiled Eggs (optional), to serve
Generous pinch of toasted sesame seeds, to garnish
2.5 tbsp Korean soybean paste (doenjang)
1/2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
3 tbsp mirin
1 tbsp minced garlic
1 tbsp light corn syrup
1 tbsp toasted sesame oil
1/4 tsp black pepper
1 tbsp Korean chili pepper flakes (gochugaru)
1.5 tbsp white vinegar
1 tbsp sugar
1 tbsp toasted sesame oil
1/2 tbsp toasted sesame seeds
1/2 tbsp minced garlic
1 tsp fish sauce

1
Score the pork belly on both sides. Cut it into bite-sized pieces.
2
In a mixing bowl, mix together the Korean soybean paste, soy sauce, oyster sauce, sugar, mirin, minced garlic, corn syrup, sesame oil, and black pepper to taste.
3
Add the pork belly to the mixing bowl. Gently massage it. Cover and marinate in the fridge for 30 minutes or overnight.
4
Take a big handful of chives and cut them into 2.5 inches (5cm) long. Remove the seeds from the chili pepper (if using) and cut it into strips.
5
Combine all the dressing ingredients in a small container and mix well. Pour it over the chives and toss together.
6
In a large pan, add a little bit of oil and coat the bottom of the pan with paper towels. Turn on the heat to medium.
7
Once it gets nice and hot, place the pork belly. Cook for 5 to 6 minutes. (It can burn easily, so please keep an eye on this and try to flip them every few seconds.)
8
To serve, divide the rice into serving bowls. Add a generous amount of maekjeok. Optionally, hit it with a blowtorch.
9
Add some chive salad and soft-boiled eggs (if using). Finish with sesame seeds. Enjoy!