Korean Grilled Pork Makchang
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Pork makchang is boiled once before cleaning and blanched for another 7 minutes after.
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The gochujang marinade works into its wrinkled surface, and slow cooking over medium heat turns it into a sticky brown glaze. The blanching does not finish the cooking; the thick parts stay on until they pass 71°C, and then it is snipped with scissors and served with perilla leaves or shredded green onion.
Ingredients
Instructions
- 1
Before cleaning 600 g raw pork makchang, boil it for at least 5 minutes.
Cool enough to handle, then remove residue and excess fat from the inside and outside. Clean hands, tools, and work surfaces before handling other ingredients.
- 2
When the water boils, add the makchang and blanch for 7 minutes.
Rinse in cold water, then drain in a sieve until the surface is no longer wet, which helps the seasoning cling well.
- 3
Mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon sugar, minced garlic, gochugaru, sesame oil, and black pepper until smooth. Break up sugar lumps so the sauce coats evenly and does not burn in spots.
- 4
Add the marinade to the drained makchang and rub it into the folds.
Let it stand at room temperature for 15 minutes so the sweet spicy seasoning reaches the wrinkled surface before cooking.
- 5
Preheat the pan, spread the makchang in a single layer, and keep the heat at medium.
Leave it undisturbed for the first 3 minutes so surface moisture evaporates instead of steaming the sauce.
- 6
When the edges brown, turn frequently and check from 5 minutes more.
Continue until the thickest part reaches at least 71°C and the makchang is well cooked and tender enough to chew. Lower the heat if the glaze scorches, then cut into bite-size pieces.