Maekjeok: One-Pan Fermented Soybean Pork Belly Delight
Maekjeok: One-Pan Fermented Soybean Pork Belly Delight
Easy and Delicious One-Pan Maekjeok with Fermented Soybean Paste
Introducing a special Maekjeok recipe where savory pork belly, marinated in a rich and fragrant fermented soybean paste (doenjang), is cooked to perfection in a single pan with grilled scallions. The salty and sweet doenjang marinade combined with the delicious pork creates a meal that’s incredibly addictive! The subtly sweet and aromatic grilled scallions cut through the richness of the pork, adding a layer of complexity to the flavor. This dish, with its irresistible charm, is sure to become a family favorite. Enjoy a wonderful meal with a simple cooking process!
Main Ingredients- Pork Belly 400g (cut into bite-sized pieces)
- Scallions 2 stalks
- Cooking Oil a little (for greasing the pan)
Savory Doenjang Marinade- Fermented Soybean Paste (Doenjang) 1.5 Tbsp
- Rice Wine or Mirin 1 Tbsp (can substitute with ginger wine)
- Minced Garlic 1 Tbsp
- Water 1 Tbsp (for adjusting marinade consistency)
- Minced Scallions 2 Tbsp
- Honey or Corn Syrup 2 Tbsp (adjust sweetness to taste)
- Sesame Seeds or Toasted Sesame Powder 1 Tbsp
- Fermented Soybean Paste (Doenjang) 1.5 Tbsp
- Rice Wine or Mirin 1 Tbsp (can substitute with ginger wine)
- Minced Garlic 1 Tbsp
- Water 1 Tbsp (for adjusting marinade consistency)
- Minced Scallions 2 Tbsp
- Honey or Corn Syrup 2 Tbsp (adjust sweetness to taste)
- Sesame Seeds or Toasted Sesame Powder 1 Tbsp
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the recipe. Having everything washed and prepped will make the cooking process much smoother.
Step 2
Cut the pork belly into bite-sized pieces, about 3-4 cm each. If they are too small, the meat might lose its juices when cooked, so aim for a moderate size.
Step 3
For the doenjang marinade, finely mince about half of one scallion stalk (about 2-3 cm long). Minced scallions add a wonderful depth of flavor to the marinade.
Step 4
For the remaining 1.5 stalks of scallions, cut them into larger pieces, about 3-4 cm in length. Then, cut these longer pieces in half crosswise. This size is perfect for grilling and eating.
Step 5
In a bowl, combine 1.5 Tbsp of doenjang with 1 Tbsp of water and stir until the doenjang is smoothly dissolved, breaking up any clumps. Then, add 1 Tbsp of rice wine (or mirin/ginger wine), 1 Tbsp of minced garlic, 2 Tbsp of minced scallions, 2 Tbsp of honey (or corn syrup), and 1 Tbsp of sesame seeds. You can adjust the sweetness to your preference.
Step 6
Using a spatula or spoon, mix all the marinade ingredients thoroughly until well combined. Ensure the marinade is smooth and free of lumps for even coating.
Step 7
Pour the prepared doenjang marinade over the bite-sized pork belly pieces.
Step 8
Using your hands, gently massage the marinade into the pork belly, ensuring each piece is evenly coated. Cover the marinated pork belly with plastic wrap or place it in an airtight container and refrigerate for at least 30 minutes to 1 hour. This marinating time will make the pork tender and enhance its flavor.
Step 9
Lightly grease a heated pan with cooking oil. Add the 3-4 cm long pieces of scallions and grill them over medium heat, flipping occasionally, until they are lightly browned. Pre-grilling the scallions concentrates their sweetness and prevents them from burning when cooked with the pork.
Step 10
Remove the lightly grilled scallions from the pan and set them aside. Now, add the marinated pork belly to the same pan. Cook over medium heat, flipping frequently, until the pork belly is golden brown and cooked through. Be mindful of the heat to prevent the marinade from burning. This is how you complete your delicious Maekjeok!
Step 11
Arrange the grilled scallions on a serving plate, then beautifully place the golden-brown Maekjeok on top. Maekjeok is a traditional Korean dish passed down from the Goguryeo era, featuring pork marinated in a fermented soybean paste and then grilled. Enjoying it with the grilled scallions will offer an even richer culinary experience.
