Rinse 600 g pork makchang under cold water, then rub with 50 g wheat flour and rinse again.
2
In a bowl, combine 90 g doenjang, 30 g gochujang, 15 g gochugaru, 20 g soy sauce, 15 g sesame oil, 10 g sugar, 15 g rice wine, 30 g minced garlic, 10 g minced ginger, and 2 g pepper.
3
Add the prepared pork makchang to the marinade and mix well, ensuring each piece is coated.
