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Dwaejigogi doenjang gui (doenjang marinated pork)

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Published : 2014-08-01 20:50
Updated : 2014-08-01 20:50

Dwaejigogi doenjang gui (doenjang marinated pork) (Korean Bapsang)
This doenjang (Korean fermented soybean paste) marinated pork is another great option for your Korean BBQ this summer. No doubt, pork 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, dates back to early Korean history, long before chili peppers were introduced to Korea. Maekjeok evolved over time, and it’s believed to be the origin of today’s bulgogi.

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 to 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) along with the vegetables in which to wrap the meat and ssamjang.


Ingredients:

450 grams pork (Boston butt or loin), thinly sliced

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

For optional vegetables:

60 grams buchu (garlic chives)
60 grams minari (water dropwort)
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)
Ssamjang

Thinly slice the meat, if not presliced.

Combine all the marinade ingredients in a bowl and mix well.

Add the meat, and mix well until evenly coated. Marinate for at least 30 minutes.

Cut the optional vegetables into 5-7 centimeter 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.

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.

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