Maekjeok (Doenjang Marinated Pork)

• hidangan: 4 servings
• masa aktif: 20 minutes
• jumlah masa: 30 minutes

Bahan-bahan

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

1 ½ 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

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

1 or 2 heads of red or green leaf lettuce

10 to 15 perilla leaves (kkaennip, 깻잎) - optional

crown daisy (ssukgat, 쑥갓) - optional

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.

Arahan

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.