Savory Doenjang Pork Neck Grill
Special Homemade Taste! The Golden Recipe for Doenjang Marinated Pork Neck ‘Maejeok Gui’
A delightful alternative to soy sauce or gochujang marinades! This is a grilled pork neck dish where the savory essence of doenjang (Korean soybean paste) is subtly infused. The doenjang flavor isn’t overpowering, offering a mild and pleasant taste that everyone can enjoy. Discover the secret to this delicious and wholesome dish.
Main Ingredients
- 500g Pork Neck (thinly sliced)
- 2 handfuls Scallion Threads (Pa-chae)
- Whole Garlic Cloves (to taste)
Special Maejeok Gui Marinade
- 1 Tbsp Doenjang (Korean Soybean Paste, heaping)
- 1 Tbsp Soy Sauce (for cooking)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Minced Ginger
- 2 Tbsp Cooking Wine (Mirin or Sake)
- 1 Tbsp Oligodang (Oligosaccharide or Corn Syrup)
- 2 Tbsp Sugar
- 1 Tbsp Doenjang (Korean Soybean Paste, heaping)
- 1 Tbsp Soy Sauce (for cooking)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Minced Ginger
- 2 Tbsp Cooking Wine (Mirin or Sake)
- 1 Tbsp Oligodang (Oligosaccharide or Corn Syrup)
- 2 Tbsp Sugar
Cooking Instructions
Step 1
The pork neck used today is thinly sliced, so there’s no need for additional scoring. If you’re using a thicker cut, making shallow scores across the meat will help the marinade penetrate more deeply, resulting in a more flavorful dish. Buying pre-scored pork neck from the butcher can save you preparation time.
Step 2
Now, let’s make the star of this delicious Maejeok Gui: the marinade! In a prepared bowl, combine 1 heaping tablespoon of doenjang, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 0.5 tablespoon of minced ginger, 2 tablespoons of cooking wine, 1 tablespoon of oligosaccharide, and 2 tablespoons of sugar. Mix everything thoroughly until smooth and well combined, ensuring there are no lumps.
Step 3
Add half of the pork neck to the prepared marinade. Use your hands to gently massage the marinade into the meat, ensuring each piece is evenly coated. Proper coating is essential for the marinade to work its magic during the resting period.
Step 4
To ensure even marination, layer the pork in the bowl: first, place some marinated pieces, then unmarinated pieces, followed by more marinated pieces. This layering method helps the marinade distribute evenly. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, or up to a full day, to allow the flavors to meld. The longer it marinates, the deeper and richer the taste will become.
Step 5
If you received scallion threads (pa-chae) from your butcher when purchasing the pork, you won’t need to prepare them separately. If not, thoroughly wash some green onions or the white parts of leeks and thinly slice them into fine threads to create fresh pa-chae. These threads add a refreshing counterpoint to the richness of the pork.
Step 6
Time to grill! Lightly oil a heated pan. Add the whole garlic cloves and the marinated pork neck. Grill the pork, flipping occasionally, until it’s nicely browned and cooked through. It’s best to cook over medium heat to ensure the inside is cooked evenly without drying out the meat.
Step 7
Once the pork neck is beautifully browned and cooked, remove it from the pan and slice it into bite-sized pieces. Cutting it into manageable pieces makes it easier to eat and perfect for wrapping.
Step 8
The final step! Arrange a generous bed of fresh scallion threads on a serving plate. Top with the golden-brown grilled pork neck and the roasted garlic cloves. Your delicious Doenjang Pork Neck Grill is ready to be enjoyed! Serve with your favorite ssamjang (dipping sauce) or side dishes for a complete meal.
