Maekjeok

맥적

(Grilled Sliced Pork)

Maekjeok is a meat dish people in Goguryeo, one of the earliest Korean kingdoms, used to enjoy. Maek refers to people of Goguryeo and jeok means “skewered meat.” It evolved over time and it is believed to be the origin of today’s bulgogi. Their main difference is, maekjeok is marinated in soybean paste while bulgogi is marinated in soy sauce.

MAIN INGREDIENT

SEASONINGs

HOW TO COOK

  1. Slice pork into 1/4-inch thick pieces. Score the meat.
  2. Finely chop garlic and ginger.
  3. Put all seasonings in a big bowl, then mix well.
  4. Marinate the pork with seasonings for at least 30 minutes.
  5. Cut chives into 2-inch long pieces. For decoration or garnish, finely cut some more chives.
  6. Put cooking oil in a pan and cook the pork slices.
  7. Cut the pork into bite-sized pieces and garnish with chives and ground pine nuts.

cHEF’S NOTES

  1. Grill pork over charcoal to enjoy its rich taste.
  2. Pork butt is one of the best parts of meat for this dish. Pork loin works well too.
  3. Pine nuts can be omitted or replaced with peanuts or almond powder.

 

This Dish Appears in the Following Korean Drama/s:

 

CHEF REGGIE’S TIPS

VARIATION

Marinade:

1/4 cup yellow miso

1 tablespoon red chili paste

2 tablespoons soy sauce

3 tablespoons mirin

2 teaspoons ginger juice

2 tablespoons sugar

2 tablespoons corn syrup

2 teaspoons grated onions

2 teaspoons pounded garlic

1 tablespoon vegetable oil

2 tablespoons sesame oil

1/2 teaspoon pepper

1 tablespoon sesame seeds

  1. Combine all ingredients in a bowl.
  2. Marinate pork with this mixture, then grill.

* Another option is to follow the recipe above but omit miso. Instead, use 2 tablespoons soy bean paste and add 4 tablespoons Chef Reggie’s Aromatic Seasoning Wine for aroma and flavor.