Maekjeok (Korean Doenjang Marinated Pork)

aaronandclaire.com

1.1 lb (500g) pork belly (or pork shoulder, pork loin, etc.)

Handful of Yeongyang chives (or garlic chives, green onion, lettuce, cucumber, etc.), about 3 oz (90g)

1 mild red chili (optional), for color

1 tbsp neutral-tasting oil

2 to 3 cups hot rice, about 1 cup (210g) for each serving

Soft-Boiled Eggs (optional), to serve

Generous pinch of toasted sesame seeds, to garnish

subheading: Marinade:

2.5 tbsp Korean soybean paste (doenjang)

½ tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sugar

3 tbsp mirin

1 tbsp minced garlic

1 tbsp light corn syrup

1 tbsp toasted sesame oil

¼ tsp black pepper

subheading: Dressing:

1 tbsp Korean chili pepper flakes (gochugaru)

1.5 tbsp white vinegar

1 tbsp sugar

1 tbsp toasted sesame oil

½ tbsp toasted sesame seeds

½ tbsp minced garlic

1 tsp fish sauce

Directions at aaronandclaire.com

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