Dwaejigogi Doenjang Gui (Doenjang Marinated Pork)

Dwaeji Doenjang Gui recipe

The blog finally has a new look. I wanted a warm and clean look with user-friendly navigation and a recipe index with images. It’s getting there! While undertaking the makeover, I went with something I had long avoided – switching the blog host to WordPress from Blogger. I’m not tech savvy, so I didn’t want to change anything that’s complicated. But I learned some of the features I wanted to add to the blog (such as the recipe index with images) were easier to do with WordPress. The transition has been a bit painful, and it’s still undergoing. A lot of Blogger formatting has been lost during the transition. So you may see some of the posts are a little off in terms of spacing, image size and resolution, italics, etc. I’ve been spending a lot of time fixing the formatting, but it’s going to take a lot more time to get to all of them. Let me know if you encounter any other issues related to the transition. 

Now let’s talk about today’s recipe. This doenjang (된장) marinated pork is another great option for your Korean BBQ this summer. Doenjang is Korean fermented soybean paste. No doubt the pork dish marinated in a spicy gochujang sauce — dwaeji bulgogi (aka jeyuk bokkeum) 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 Yi Dynasty, it was served in Royal Court as seen in the infamous Korean drama Daejanggeum (대장금), if you watched it.

Pork butt (aka Boston butt) is the best cut of meat for this dish. Pork loin works well too. 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. Doenjang flavored pork pairs well with buchu (garlic chives). I served it on a bed of stir-fried garlic chives and minari (water dropwort). These vegetables are in season and can be found in Korean markets. Serve with red or green leaf lettuce, in which to wrap the meat, along with ssamjang.   

Dwaeji Doenjang Gui recipe 2


1 pound pork (Boston butt or loin), thinly sliced (about 1/4-inch thick)

For the marinade:
1-1/2 tablespoons doenjang (Korean fermented soybean paste)
2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon vinegar or lemon juice
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon sugar
2 tablespoons grated onion
1 tablespoon minced garlic
1 teaspoon finely grated (or juiced) ginger
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)
crown daisy (ssukgat)

Dwaeji Doenjang Gui recipe 3Thinly slice the meat (about 1/4-inch thick), if not pre-sliced.




Dwaeji Doenjang Gui recipe 7Combine all the marinade ingredients in a bowl and mix well.




Dwaeji Doenjang Gui recipe 6Add the meat, and mix well until evenly coated. Marinate at least for 30 minutes.




Dwaeji Doenjang Gui recipe 5Cut 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.



Dwaeji Doenjang Gui recipe 4Heat 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.


Dwaeji Doenjang Gui recipe 9


For more grilling recipes, visit here.


Leave a Comment



  1. Li-yOng says:
    I love the new look and your blog. Your recipes have great outcomes for my tummy. Thank you!
  2. Another excellent recipe. What really surprised me was the flavor change when pan frying the minari. The taste and aroma created is extremely unique.
  3. 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!
    • 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!
  4. 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!!
    • 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.
  5. 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!!
  6. ramon taveras says:
    hi I am about to cook the pork.the marinade smells good,i think this receipe is going to be delicious.