Doenjang Pork, or Maekjeok

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

We 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 our eye. It was once served to royalty, which made us wonder why we'd never heard of it before.

Funny enough, this royal dish eventually became a beloved meal in everyday Korean homes. We'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 short 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 direct 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 our notes on the key ingredients so you can get a keeper results:

• Pork: We 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. It is a key ingredient in our doenjang pasta recipe as well.
• Chives: We 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 we 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—direct, deeply flavorful, and ready in no time.

How to Serve

We 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 our chicken bulgogi. However you serve it, each bite is loaded with savory, nutty doenjang flavor.

• Yield: 4
• Prep: 20 minutes
• Cook: 20 minutes
• Total: 40 minutes

Ingredients

Doenjang marinated pork

• 1 1/2 lb (680 g) pork neck (shoulder), thinly sliced
• 1 cup (50 g) Asian chives or green onion, chopped
• 4 tbsp (60 g) Korean soybean paste (doenjang)
• 1 tbsp (15 ml) Korean soup soy sauce (gukganjang)
• 4 tbsp (60 ml) water
• 2 tbsp (25 g sugar
• 3 cloves garlic, minced
• 2 tbsp (30 ml) sweet rice wine (mirim)
• 1 tbsp (15 ml) sesame oil
• a few dashes freshly ground pepper
• 2 tbsp (30 ml) Korean corn syrup (mulyeot), optional

Korean green onion (leek) salad

• 1 Asian leek or 4 green onion, white and light green part, very thinly sliced
• 1 tbsp (6 g) Korean chili flakes (gochugaru)
• 1 tbsp (15 ml) soy sauce
• 1/2 tbsp (6 g) sugar
• 2 tsp (10 ml) cider vinegar
• 1 tbsp (15 ml) sesame oil
• 1/2 tbsp (4 g) toasted sesame seeds

Method

1. In a large bowl, mix together the doenjang, Korean soup soy sauce, sesame oil, rice wine, garlic, sugar, and Korean corn syrup (if using). Stir in the chopped chives.
2. Add the sliced pork and toss well with your hands so each piece is evenly coated. If the pork is cold, let it sit for 10–15 minutes to take the chill off and absorb the flavors. Meanwhile, preheat your oven’s broiler.
3. Place a wire rack over a baking sheet and lightly spray it with cooking oil. Arrange the pork slices in a single layer so they don’t overlap.
4. Set the pan about 3–4 inches below the broiler. Broil for 5 minutes, keeping a close eye to prevent burning. Flip the pork pieces and broil another 4-5 minutes, until the edges are browned and slightly crispy. keeping a close eye to prevent burning.
5. Serve hot over a bed of Korean green onion salad (pa-muchim) with a bowl of rice. Enjoy!
6. Soak the sliced green onions (or leeks) in cold water with 1 teaspoon of vinegar for 10 minutes, then drain well.
7. In a bowl, combine the Korean chili flakes, soy sauce, sugar, vinegar, sesame oil, and sesame seeds. Add the drained green onions (or leeks) and toss gently with chopsticks or tongs until evenly coated.