Grilled Soybean Paste Marinated Pork(Maekjeok)
….Do you know about Maekjeok? When I was young, my mother would put charcoal in a brazier, place pork on a grill, and grill it while brushing it with a sauce made with soybean paste. I remember the delicious smell spreading throughout the neighborhood, unintentionally making her famous. My mom was so cool back then. Even though I didn’t particularly like pork, I was always excited on the days she made Maekjeok, and now I realize that those simple, delicious meals were a source of happiness. It’s the little joys of everyday life that bring me happiness now…
Maekjeok, compared to current dishes, is closer to Neobiani or Bulgogi, and I believe it typically uses a base sauce made with soybean paste rather than soy sauce… Finally!! The six-month trip of my second daughter and son-in-law, which the family has been eagerly waiting for, is finally over, and they’re coming back. I’m so thankful to the Lord that they were able to finish their journey safely, after seeing, hearing, and experiencing so much. My daughter said she wanted to eat tuna kimchi stew and rolled omelet. I made them with love and grilled Maekjeok, just like my mother used to. I pounded thick slices of pork neck, lightly grilled them on a grill pan, brushed them carefully with soybean paste sauce, and grilled them to perfection. I quickly mixed chives and onions with a spicy dressing to serve alongside. Eating it with the vegetable mix on top of each piece, it reminded me of my mom’s cooking. I wonder if my daughter missed the taste of my cooking too? The Maekjeok I grilled quickly disappeared. I guess they’ll gradually start sharing their stories with us!!!
Servings: 4
Time: 50 minutes
Ingredients:
- 400 g pork neck, fat removed
- 3 tbsp onion juice
- 1/2 tbsp ginger juice
- 1 1/2 tbsp sake
- 80 g of chives, cut into 1-inch pieces
- 50 g of shallots, sliced
- 1 tsp sesame oil
For salad sauce:
- 1 tsp chili powder
- 1 tsp sugar
- 1 tbsp vinegar
- 1/2 tsp hamcho salt(or sea salt)
- 1 tsp sesame seeds
For soybean paste sauce:
- 1 1/2 tbsp soybean paste
- 2 tbsp onion juice
- 1 tsp ginger juice
- 2 tsp sesame oil
- 1 tbsp honey
- black pepper to taste
Cooking Instructions:
- Cut the pork thickly along the grain and remove the fat.
2. Marinate the pork neck in 3 tbsp of onion juice, 1/2 tbsp of ginger juice, and 1 1/2 tbsp of sake in a tray. Set it aside for 30 minutes.
3. Mix the ingredients for the soybean paste sauce well in a bowl.
4. Put the chives and shallots in a tray.
5. Add the chili powder, sugar, hamcho salt, sesame seeds, and vinegar to the tray, and mix them lightly. Set aside.
6. Heat a grill pan over medium-high heat and add 1 tsp of sesame oil.
7. Grill the pre-seasoned pork lightly as a first step.
8. Evenly brush the soybean paste sauce onto both sides of the meat.
9. Serve it with a side of mixed vegetables.
You can also view this recipe on Instragram.
