Korean Marinated Beef Skewers (Maekjeok) with Pine Nut Salad
Kyung Hee University’s Signature Beef Maekjeok and Pine Nut Salad
Maekjeok is an ancient grilled dish enjoyed by the ancient Maek people, considered the origin of Bulgogi. This recipe elevates the traditional dish by using tender beef (skirt steak) instead of pork, offering a refined flavor profile. The combination of savory, fermented soybean paste-based Maekjeok and the rich, nutty pine nut salad creates a sophisticated royal court dining experience. It’s a perfect dish for entertaining guests, allowing you to savor the authentic taste of traditional Korean cuisine conveniently at home!
Main Ingredients (Maekjeok)
- Beef (Skirt Steak) 300g
- Aromatic Chives 10g
- Garlic 2 cloves
Main Ingredients (Salad)
- Aromatic Chives 20g
- Chestnuts 2 pieces (or other nuts like pine nuts)
- Onion 20g
Marinade Ingredients (Maekjeok)
- Doenjang (Fermented Soybean Paste) 1 Tbsp
- Water 1 Tbsp
- Korean Soy Sauce (Guk-ganjang) 2 tsp
- Cheongju (Rice Wine) 1 Tbsp
- Jocheong (Grain Syrup) 1/2 Tbsp (or Corn Syrup)
- Sugar 1/2 Tbsp
- Sesame Oil 1/2 Tbsp
- Sesame Seeds (ground) 1/2 Tbsp
Salad Dressing
- Ground Pine Nuts 4 Tbsp
- Beef Broth (or Chicken Broth) 2 Tbsp
- Salt 1/2 tsp
- Sesame Oil 2 tsp
- White Pepper, a pinch
- Aromatic Chives 20g
- Chestnuts 2 pieces (or other nuts like pine nuts)
- Onion 20g
Marinade Ingredients (Maekjeok)
- Doenjang (Fermented Soybean Paste) 1 Tbsp
- Water 1 Tbsp
- Korean Soy Sauce (Guk-ganjang) 2 tsp
- Cheongju (Rice Wine) 1 Tbsp
- Jocheong (Grain Syrup) 1/2 Tbsp (or Corn Syrup)
- Sugar 1/2 Tbsp
- Sesame Oil 1/2 Tbsp
- Sesame Seeds (ground) 1/2 Tbsp
Salad Dressing
- Ground Pine Nuts 4 Tbsp
- Beef Broth (or Chicken Broth) 2 Tbsp
- Salt 1/2 tsp
- Sesame Oil 2 tsp
- White Pepper, a pinch
- Ground Pine Nuts 4 Tbsp
- Beef Broth (or Chicken Broth) 2 Tbsp
- Salt 1/2 tsp
- Sesame Oil 2 tsp
- White Pepper, a pinch
Cooking Instructions
Step 1
First, pat the beef skirt steak dry with paper towels to remove excess moisture. Carefully trim any tough sinews or connective tissues. Then, using the tip of your knife, score the surface of the beef in a crisscross pattern. This tenderizes the meat and allows the marinade to penetrate deeply. Slice the garlic thinly.
Step 2
In a bowl, combine all the Maekjeok marinade ingredients: doenjang, water, Korean soy sauce, cheongju, jocheong, sugar, sesame oil, and ground sesame seeds. Mix well until smooth to create the marinade paste. Add the prepared beef to the marinade and gently massage it in to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, or longer for a deeper flavor infusion.
Step 3
While the beef is marinating, prepare the salad ingredients. Thinly slice the onion. Chop the chestnuts into small pieces (or you can substitute with more pine nuts). Wash the aromatic chives and cut them into 4cm lengths. (Tip: For an extra layer of aroma and flavor, you can add torn pieces of edible wild greens like ‘Chwinamul’.)
Step 4
Heat a grill or a non-stick pan over medium heat. Place the marinated beef onto the hot surface and grill, turning occasionally, until golden brown and cooked through. Be careful not to burn the meat. Once cooked, slice the Maekjeok into bite-sized pieces.
Step 5
Prepare the pine nut salad dressing. In a small bowl, combine the ground pine nuts, beef broth (or chicken broth), salt, sesame oil, and a pinch of white pepper. Whisk together until well blended. The nutty richness of the pine nuts combined with the savory broth creates a wonderful dressing that complements the Maekjeok.
Step 6
Arrange the grilled Maekjeok attractively on a serving plate. Generously mound the prepared pine nut salad next to the beef. Serve the dressing in a separate small bowl, allowing diners to drizzle it over the salad according to their preference. This beautifully presented dish is perfect for special occasions and sharing with loved ones.