This Korean marinated pork with doenjang (maekjoek) is a delicious alternative to classic bulgogi. The pork is infused with a deep umami flavor from Korean soybean paste and it will be a delicious and savory addition to your Korean BBQ.

 
Doenjang marinated Korean pork is broiled and served with green onion salad on a plate.
 

Korean cuisine is known for its bold and savory flavors, and one popular dish that exemplifies this is doenjang marinated pork called maekjeok.

Doenjang is a type of fermented soybean paste that is commonly used in Korean cooking, and when combined with pork, it creates a delicious and complex flavor profile that is sure to satisfy.

Korean marinated pork (maekjoek)

Maekjeok, or Korean marinated pork, has a long history that dates back to the Joseon Dynasty. This luxurious and elegant dish was often served to the royal court during formal occasions and banquets.

Today, maekjeok continues to be a popular and flavorful dish in Korean cuisine, enjoyed by anyone who wishes to savor the rich history and unique flavors of Korean food.

For the ultimate Korean barbecue experience, it is recommended to serve maekjeok with a side of Korean green onion salad. This salad helps to balance the flavors and enhances the overall taste of the dish.

Doenjang marinade

A container of Korean soybean paste (doenjang) is shown.

Doenjang marinade is an excellent way to infuse pork with savory and flavorful taste.

Thinly sliced pork shoulder or pork belly is marinated in a mixture of doenjang, chives (buchu), garlic, sesame oil, and Korean soup soy sauce. The marinade penetrates the meat, providing a deep umami flavor that enhances the natural taste of the pork.

After marinating, the pork can be grilled or pan-fried until it develops a crispy golden brown exterior and remains tender and juicy on the inside.

If you’re looking for a new way to enjoy pork, try using a doenjang marinade for a mouthwatering and satisfying meal.

Best pork cut for this recipe

Thinly sliced pork shoulder is showing some marbled pattern in the meat.

For this recipe, I used a thinly sliced pork neck (or shoulder) meat called “mokssal (목살).” You can find it in Korean grocery stores in the frozen section.

Unlike beef, pork doesn’t have marbling. It has a thick layer of fat that can be sliced off. However, the neck and shoulder area of the pig has some marbling and is very tender and juicy. 

This makes it perfect for grilling or broiling. Mokssal was a cut of meat that was served to the royals, while samgyupssal (Korean pork belly) was for the commoners. You can use either thinly sliced or thicker cuts (up to 1cm) for this recipe.

Ingredient list

Ingredients for making Korean doenjang marinated pork are shown.
  • Pork shoulder: very thinly sliced
  • doenjang (Korean soybean paste)
  • Asian chives
  • Korean soup soy sauce
  • sesame oil
  • rice wine
  • sugar
  • pepper
  • Korean corn syrup (optional)

How to make doenjang marinated pork

Doenjang marinade is mixed in a bowl.

Mix the doenjang with Korean soup soy sauce, sesame oil, rice wine, garlic, sugar, and, if desired, Korean corn syrup in a large mixing bowl.

Chopped Asian leek pieces are added to doenjang marinade in a bowl.

Add the chopped chives and mix well.

Thin pork slices are added to doenjang marinade and tossed together in a bowl.

Add the pork slices to the sauce mixture and toss with your hands to ensure the meat is evenly coated. If you have taken the meat out of the fridge just before adding it to the mixture, let it sit for 10-15 minutes to reach room temperature. While the meat is resting, preheat your oven’s broiler.

A cookie rack is sprayed with oil and placed on a broiler pan.

Place a wire rack over your baking sheet and lightly coat with cooking spray to prevent the meat from sticking.

Doenjang marinated pork slices are spread on a greased cookie rack.

Spread the marinated pork evenly over the baking sheet, making sure not to overlap the pieces.

 
 
A rack of Korean marinated pork is entering under a broiler to cook.
 

Place your pan in the oven about 3 to 4 inches below your heat source and set the timer for 6 minutes. Check the pork often to ensure it does not burn and adjust the cooking time as needed based on your oven’s performance.

Korean marinated pork is broiled on one side and getting ready to flip to the other side to broil again.
 

After about 6 minutes, flip the meat to the other side so they cook evenly.

Maekjeok pork is fully broiled to be golden and crisp.

Broil the meat for an additional 5-6 minutes until the edges are browned and crispy, indicating that they are done. The meat will be tender, moist, and flavorful. Serve the pork over a bed of Korean green onion salad and enjoy with rice.

A piece maekjeok meat with Korean green onion salad is placed over a bowl of white rice.

More Pork Recipes

Royal Korean Pork (Mac-Jeok)

Korean Doenjang marinated Pork (Maekjeok)

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Korean doenjang marinated pork (maekjeok) is a savory and delicious alternative to bulgogi. The pork is marinated in doenjang, creating a deep umami flavor that's perfect for Korean BBQ.
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Ingredients

Doenjang marinated pork

Korean green onion (leek) salad

Instructions 

  • To make the doenjang marinated pork, Mix the doenjang with Korean soup soy sauce, sesame oil, rice wine, garlic, sugar, and, if desired, Korean corn syrup in a large mixing bowl. Add the chopped chives and mix well.
  • Add the pork slices to the sauce mixture and toss with your hands to ensure the meat is evenly coated. If you have taken the meat out of the fridge just before adding it to the mixture, let it sit for 10-15 minutes to reach room temperature. While the meat is resting, preheat your oven's broiler.
  • Place a wire rack over your baking sheet and lightly coat with cooking spray to prevent the meat from sticking. Spread the marinated pork evenly over the baking sheet, making sure not to overlap the pieces.
  • Place your pan in the oven about 3 to 4 inches below your heat source and set the timer for 6 minutes. Check the pork often to ensure it does not burn and adjust the cooking time as needed based on your oven's performance.
  • After about 6 minutes, flip the meat to the other side so they cook evenly. Broil the meat for an additional 5-6 minutes until the edges are browned and crispy, indicating that they are done. The meat will be tender, moist, and flavorful. Serve the pork over a bed of Korean green onion salad and enjoy with rice

For the Korean green onion (leek) salad

  • Soak sliced green onions (or leeks) in cold water with 1 teaspoon of vinegar for 10 minutes, then drain well.
  • In a bowl, mix together Korean chili flakes, soy sauce, sugar, vinegar, sesame oil, and sesame seeds. Then, add the soaked and drained green onion (or leek) slices and toss gently using chopsticks or kitchen tongs.
Cuisine: Korean
Course: Main Course
Author: Holly Ford
Calories: 411kcal, Carbohydrates: 30g, Protein: 42g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 102mg, Sodium: 1090mg, Potassium: 793mg, Fiber: 2g, Sugar: 22g, Vitamin A: 909IU, Vitamin C: 6mg, Calcium: 57mg, Iron: 3mg
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