Doenjang Pork (Maekjeok)

Easy Korean doenjang pork (maekjeok) marinated in savory soybean paste and broiled to juicy perfection. This simple recipe brings rich, caramelized flavor to your table—perfect for Korean BBQ nights or an impressive, no-fuss dinner.

I first came across Korean doenjang pork, or maekjeok, while watching the old K-drama Daejanggeum (대장금). That show highlighted so many palace dishes, but maekjeok—pork marinated in doenjang (fermented soybean paste)—immediately caught my eye. It was once served to royalty, which made me wonder why I’d never heard of it before.

Funny enough, this royal dish eventually became a beloved meal in everyday Korean homes. I’ve always found it funny that maekjeok was reserved for kings and nobles, considering doenjang was on everyone’s table back then.

Thankfully, its deep, savory flavors are now something we can all enjoy—without any fuss or fancy ingredients. All you need are thin slices of pork and a handful of everyday Korean staples.

A quick toss in the marinade is enough to infuse it with that rich doenjang goodness. Even better, there’s no long wait—just 10 minutes is plenty, though you can marinate it longer if you want to prep ahead.

Traditionally, maekjeok was grilled over an open flame, but broiling is easier and works beautifully. This easy recipe for maekjeok is too good not to share.

Even commoners like us can eat like royalty. Give it a try and see for yourself!

What You’ll Need to make Doenjang Pork

Here are my notes on the key ingredients so you can get the best results:

• Pork: I like thinly sliced pork shoulder (mokssal, 목살) for its marbling and how well it takes on the marinade. Find it at Korean or Asian markets, or have your butcher slice it thin.
• Doenjang: Korean fermented soybean paste is essential—no substitutes here. Use any brand you can find; they all bring their own unique depth.
• Chives: I use Asian chives (buchu) because they have a wonderful, slightly garlicky fragrance that pairs so well with pork. If you can’t find them, green onions make a fine stand-in.
• Marinade: Along with doenjang, you’ll need Korean soup soy sauce, sweet rice wine (or mirin), sesame oil, garlic, and a touch of sugar to balance the flavors.

How I Make Doenjang Pork (Maekjeok)

Start by mixing all the marinade ingredients in a large bowl, then add your pork slices. Use your hands to coat everything well. Let it rest for about 10 minutes—just enough for the flavors to soak in. Meanwhile, preheat your broiler.

Place the pork on a lightly oiled wire rack over a baking sheet. Broil about 4 inches from the heat for 5 minutes, flip, then broil another 5 minutes until nicely charred and cooked through. That’s it—easy, deeply flavorful, and ready in no time.

How to Serve

I love this donejang pork over a bed of pa-muchim (Korean green onion salad) with a bowl of rice—nothing beats that combo. You can also wrap it in fresh lettuce leaves like you would with spicy pork (jeyuk bokkeum), or toss in some perilla leaves for extra herbal punch, just like my chicken bulgogi. However you serve it, each bite is loaded with savory, nutty doenjang flavor.

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