Introduction

Makjang (막장) is a rustic soybean paste and, in everyday use, the name of the chunky doenjang dipping sauce served at grilled makchang (pork intestine) restaurants in Daegu and the wider Gyeongsang region. At these restaurants each diner gets a small dish of makjang topped with chopped green onion, garlic and fresh chili, and every bite of grilled meat goes into it. It is earthier and less sweet than ssamjang, and it is just as good with grilled pork belly, pork neck or beef.

Makjang at a Glance

Quick facts

• What it is: a regional Korean soybean paste and doenjang-based BBQ dipping sauce
• Main ingredients: doenjang or makjang paste, water or broth, ground sesame, garlic, green onion, chili
• Taste: salty, nutty, deeply savory and lightly spicy
• Main uses: dipping sauce for grilled makchang, pork and beef; seasoning for stews

What is Makjang Made Of?

Traditional makjang is a quick-fermented soybean paste, made from meju with grains and salt, that is ready to eat sooner than long-aged doenjang. The makchang-restaurant dipping sauce is usually doenjang loosened with a little water or broth and mixed with ground sesame seeds, minced garlic, chopped green onion and diced green chili. Many restaurants keep their exact recipe a secret.

Types of makjang

• Traditional makjang paste: a homemade-style quick soybean paste from Gyeongsang-do.
• Daegu makchang dipping sauce: doenjang with sesame, garlic, green onion and chili.
• Simmered makjang: the sauce gently heated in a small pot on the grill, so it turns thick and warm.
• Store-bought makjang-style dip: sometimes labeled for makchang or BBQ.

What Does Makjang Taste Like?

Makjang tastes funky, salty and savory like doenjang, with extra nuttiness from sesame and a fresh, sharp bite from raw garlic, green onion and chili. It is less sweet than ssamjang and has a looser, chunkier texture, so it clings well to rich grilled meat.

Popular Korean Dishes That Use Makjang

Makchang-gui

Grilled pork large intestine, Daegu’s famous late-night food, always eaten with makjang.

Dwaeji-gui

Grilled pork belly or pork neck dipped in makjang. Recipe below.

Gopchang-gui

Grilled small intestine, often served with a similar doenjang dip.

Vegetable sticks

Cucumber, carrot and mild green peppers dipped in makjang make a simple side.

Easy Grilled Pork with Makjang Recipe (Serves 2–3)

Ingredients

• 1 lb (450 g) pork neck (moksal) or pork belly, sliced about 1/2 inch thick
• Pinch of salt and black pepper
• Lettuce or perilla leaves, sliced garlic and green chili for wrapping
• Cooked rice and kimchi to serve

Makjang dipping sauce

• 3 tbsp doenjang
• 2–3 tbsp water or light broth
• 1 tbsp ground toasted sesame seeds
• 1 tsp minced garlic
• 1 tbsp finely chopped green onion
• 1 green chili, finely diced
• 1/2 tsp sugar (optional)

Instructions

1. Mix the doenjang with the water until it is a loose, dip-like paste. Stir in the sesame, garlic and sugar.
2. Spoon the sauce into small dishes and top with the green onion and chili.
3. Heat a grill pan or tabletop grill over medium-high heat. Season the pork lightly with salt and pepper.
4. Grill the pork for 3–4 minutes per side until well browned and cooked through, reaching 145°F (63°C) for pork neck or until no pink remains in pork belly.
5. Cut into bite-size pieces with kitchen scissors.
6. Dip each piece in makjang and eat as is or wrapped in lettuce with garlic and chili.

Tip: For restaurant-style warm makjang, put the sauce in a small foil cup at the edge of the grill so it bubbles gently while you cook.

Where to Buy Makjang

Dedicated makjang is hard to find outside Korea, but you can make it with any good doenjang.

United States

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Amazon
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Canada

Search Korean doenjang on Amazon.ca

Europe

Search Korean doenjang on Amazon.co.uk

How to Store Makjang

Plain doenjang or makjang paste keeps for months in the refrigerator in a tightly closed container. Once mixed with water, fresh garlic, green onion and chili, the dipping sauce is best used within 2–3 days, so mix only what you need.

Makjang FAQ

What is the difference between makjang and ssamjang?

Ssamjang mixes doenjang with gochujang and is thicker and sweeter. Makjang-style dip is mostly doenjang with sesame and fresh aromatics, so it is earthier and less sweet.

Is makjang the same as makchang?

No. Makjang is the soybean paste sauce; makchang is grilled pork intestine, the dish it is famous for accompanying.

Is makjang spicy?

Only from the fresh chili on top. Leave it out for a mild version.

Conclusion

Makjang brings a taste of Daegu’s grill alleys to your table: savory doenjang, nutty sesame and fresh garlic and chili. Try it next time you grill pork, and compare it with ssamjang and gireumjang, the other classic Korean BBQ dips.