This doenjang marinated pork is another great option for your Korean BBQ. The salty, savory doenjang adds a deep umami flavor to the pork without overpowering it.
This doenjang (된장) marinated pork is another great option for your Korean BBQ. The marinade is quick to put together as long as you have doenjang (Korean fermented soybean paste). Doenjang gives the pork delicious savory flavors.
No doubt the pork dish marinated in a spicy gochujang sauce — jeyuk bokkeum (dwaeji bulgogi ) is more popular these days. But this preparation, which is also known as maekjeok (맥적), dates back to early Korean history long before chili peppers were introduced to Korea. Maek refers to people of Goguryeo (고구려), one of the three ancient Kingdoms, and jeok means skewered meat.
Maekjeok evolved over time, and it’s believed to be the origin of today’s bulgogi. Over 1000 years later during Joseon Dynasty, it was served in Royal Court as seen in the famous Korean drama Daejanggeum (대장금), if you watched it.
The pork
Pork butt (aka Boston butt) or pork shoulder, known as moksal (목살) in Korean, is the best cut of meat for this dish. It’s a tender, lean cut that’s flavorful. Pork loin works well too.
You can find pre-sliced pork at Korean markets. If slicing the meat at home, partially freeze it for about an hour, depending on the thickness of your meat, before slicing.
The marinade
The salty, savory doenjang adds a deep umami flavor to the pork without overpowering it. I added a little bit of acidity in the marinade to brighten the doenjang taste and bring the flavors together. If available, Korean plum extract (maesilcheong, 매실청) works wonderfully with this marinade, adding fruity sweetness to balance out the strong taste of doenjang.
The marinade can be easily doubled.
What to serve with
This doenjang flavored pork pairs well with buchu (garlic chives) and/or minari (water dropwort). You can serve the on a bed of raw or lightly stir-fried buchu and/or minari. The vegetables are in season during warm months and can be found in Korean markets.
Serve with red or green leaf lettuce and/or kkaennip (perilla leaves), in which to wrap the meat, along with ssamjang.
More pork recipes
Jeyuk bokkeum (spicy pork bulgogi)
Dubu kimchi (tofu with stir-fried kimchi and pork)
Bossam (boiled pork ribs)
Dwaeji galbi (grilled pork ribs)
Slow cooker pork ribs
Also see 10 Korean BBQ Recipes
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 pound pork (Boston butt or loin), thinly sliced (about 1/4-inch thick)
For the marinade:
- 1.5 tablespoons doenjang, 된장, Korean fermented soybean paste
- 1 tablespoon soy sauce
- 2 tablespoons rice wine or mirin or other white wine
- 1 tablespoon sugar
- 1 tablespoon honey, rice syrup (jocheong, 조청), or oligo dang (올리고당) or Maesil cheong (매실청), green plum extract
- 2 tablespoons grated onion
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger
- 1 teaspoon vinegar or lemon juice
- 1 tablespoon sesame oil
- pepper to taste
Optional vegetables:
- 4 ounces buchu garlic chives, (or mix with minari)
- If unavailable, substitute with 1 medium onion, thinly sliced
- salt to taste
- oil for stir-frying
For the wraps:
- 1 or 2 heads of red or green leaf lettuce
- 10 to 15 perilla leaves (kkaennip, 깻잎) - optional
- crown daisy (ssukgat, 쑥갓) - optional
Ssamjang (sauce for wraps) - mix everything well
- 1 tablespoon gochujang, Korean red chili pepper paste
- 2 tablespoons doenjang, Korean soybean paste or to taste
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- If the sauce is too thick, use a tablespoon of water or soda to thin it.
Instructions
- Thinly slice the meat (about 1/4-inch thick), if not pre-sliced.
- Combine all the marinade ingredients in a bowl and mix well.
- Add the meat, and mix well until evenly coated. Marinate at least for 30 minutes.
- Cut the optional vegetables into 2 - 3 inch lengths. Heat a skillet with a tablespoon of oil, and briefly stir-fry the vegetables until slightly wilted. Salt to taste. Transfer to a plate.
- Heat a grill pan or a skillet over medium high heat and add the pork slices. Immediately lower the heat to medium. The marinade will burn if the heat is too high. Cook until the pork is cooked through and slightly caramelized, one to two minutes each side. Turn over a couple of times to prevent the marinade from burning.
- Serve on a bed of the optional stir-fried vegetables along with the vegetables for the wraps and ssamjang.
Dirk says
Used the marinade (plus water) to braise pork ribs and butt (3hours).
Super delicious !
Cresentia John says
It is so easy to make and extremely delicious. Will definitely make this on the barbecue when the weather is nicer in UK.
Robin says
I made this this and it was delicious! I used thinly sliced pork loin. I got busy and the meat ended up marinating for about 4 hours. The meat seemed a little too tender. Did I overmarinate? My husband grilled the meat and possibly didn’t brown it enough. Regardless, it was delicious and we will make it again!
Erwin says
Hy, im going to make this recipe but i dont know which type of soy sauce i must use. Is it the sweet one or the salty one?
Hyosun says
Just regular soy sauce is what I use.
Cathelijne says
Hi Erwin,
If you don’t have access to a Korean shop nearby, try if you can find Chinese light soy sauce. If that isn’t an option either, get Kikkoman or Japanese soy sauce, which is available in all supermarkets.
Whatever you can find, do NOT use Indonesian Ketjap Manis or Ketjap Asin. These are totally different sauces, and the Manis is way too sweet and has lots of spices added to it too.
Gigi says
I am going to make this. I’m so excited! Can you marinate the thinly sliced pork longer than 30 mins.? Or will anything longer be too much?
Hyosun says
No problem with marinating longer. Enjoy!
Eunice Mapatac says
I tried this recipe and it’s delicious
Thank you for sharing
Feifei says
Just made this recipe for dinner and I’m in love with it! I will have to add this into my dinner repertoire on heavy rotation!
ramon taveras says
hi I am about to cook the pork.the marinade smells good,i think this receipe is going to be delicious.
Hyosun says
Hope you enjoyed it! Thanks for leaving me comments! Always love to see them.
KaremBPadilla says
Thank you soooo much for so many days you have helped me cook!!! I try to follow your recipes as close as possible! I am Mexican and my husband is Korean, therefore, I am trying my best to make him feel close home. And for our little daughters to also get used to their 2 cultures. Thanks to you and your recipes my family eats delicious! I made this today and it was a hit!!! Thank you!!
Hyosun says
Awesome!! I’m very happy to hear my recipes are helpful in your cooking Korean food for your family. Thanks!
Kate says
I love your site! I am an American living in Korea, and your recipes are as good or better than the foods I can get at my favorite restaurants! I’ve even made some of your kimchi recipes and given them to Korean friends. No one can believe how yummy my kimchi is (it’s because of you). ^^ Thanks!!! 완전 맜있어요!!
Hyosun says
Awww that’s so nice of you to say that. Thank you!! Sounds like you’re executing my recipes very well too. Enjoy your stay in Korea. I can’t wait until my visit to Korea in September this year.
Adam says
Yes Minari is one of favourites too, I’ve just never fried it before. It creates such a different flavor than regular uses. I live in Korea and have many many Korean cookbooks in English and 한글 but I have to say your recipes are consistently the best I try!
Hyosun says
Aww I’m so happy to hear that! Thank you! I used minari in my stir-fried eggplant and shrimp the other day. It was delicious! I just threw them in at the end. Enjoy all the great food in Korea!
Adam says
Another excellent recipe. What really surprised me was the flavor change when pan frying the minari. The taste and aroma created is extremely unique.
Hyosun says
Thanks for trying it out and for the feedback! Love minari!
Li-yOng says
I love the new look and your blog. Your recipes have great outcomes for my tummy. Thank you!
Hyosun says
Thank you! And happy to hear that. Cheers!