Mac-jeok

serves 3-4

1 1/2 lb (700g) pork neck thinly sliced

⅔ cup Asian chives or green onion finely chopped

4 tablespoon doenjang (Korean soybean paste)

1 tablespoon Korean soy sauce for soup (gook ganjang)

4 tablespoon water

2 tablespoon sugar

3 cloves garlic minced

2 tablespoon rice wine

1 tablespoon sesame oil

a few dashes of freshly ground pepper

2 tablespoon Korean corn syrup, optional

Preheat your broiler.  Bring your pork to a room temperature.

In a mixing bowl, combine the rest of ingredients. Add the pork and mix with your hand so that the pork gets seasoned evenly.

Spray a rack (such as cookie rack) with oil and place on a broiler pan. Spread the meat eveny in single layer. You might need to do this in two batches.

Place the rack in the oven about 3-4” below the heat source. Broil for about 6 minutes or so. Turn the meat over and broil another 4-5 minutes or until the edges gets nicely browned.

Make sure you watch closely to not to burn them. Serve hot with rice and Korean leek salad as you wish.

Korean leek salad:

2 Asian leek or bunch green onion, white and light green part, very thinly sliced

2 teaspoon Korean chili flakes

2 teaspoon soy sauce

1 teaspoon sugar

1 teaspoon cider vinegar

½ teaspoon sesame oil

½ teaspoon roasted sesame seeds

Soak leek slices in the cold water with 1 teaspoon vinegar for 10 minutes. Drain well.

In a mixing bowl combine Korean chili flakes, soy sauce, sugar vinegar, sesame oil and sesame seeds. Add the leek and toss gently with chopsticks or a kitchen tong.

Note: Toss the salad right before you serve to enjoy the crispness