A flavorful Korean pork dish featuring tender, marinated and grilled pork served over rice with a fresh chive salad and optional soft-boiled eggs.
Delicious Korean marinated pork (Maekjeok) served with a zesty chive salad.
15 min.
6 min.
4 servings
Marinate Pork
Score the pork belly on both sides and cut it into bite-sized pieces.
In a mixing bowl, combine the Korean soybean paste, soy sauce, oyster sauce, sugar, mirin, minced garlic, light corn syrup, toasted sesame oil, and black pepper.
Add the pork and gently massage the marinade into the meat. Cover and marinate in the fridge for 30 minutes or overnight.
Make Chive Salad
Take a big handful of chives and cut them into 2.5-inch (5 cm) lengths. Remove any seeds and, if using, julienne the red chili for color.
In a small container, mix together the Korean chili pepper flakes, white vinegar, sugar, toasted sesame oil, toasted sesame seeds, minced garlic, and fish sauce.
Pour the dressing over the chives and toss well.
Cook Marinated Pork
In a large pan, add a little oil and use paper towels to evenly coat the bottom of the pan.
Heat over medium heat and add the pork. Cook for 5 to 6 minutes, flipping frequently to prevent burning.
Assemble
Divide the hot rice among serving bowls.
Add a generous portion of the cooked pork (Maekjeok). Optionally, use a blowtorch to lightly char the pork for extra flavor.
Top with the chive salad and, if using, soft-boiled eggs.
Finish with a sprinkle of toasted sesame seeds and serve immediately.