[Oven-baked pork makchang]
When I baked it in the oven similar to grilling it over a briquette fire, the unpleasant smell of the makchang was completely gone and it became a makchang full of flavor.
Even those who found it difficult to eat makchang due to the unique smell of pork makchang can easily eat it. .
[Cleaner with three washes! Even more delicious with 48-hour ripening of fresh fruit!] Twice wasn’t enough, so try one more time! Washed three times, it is cleaner and has no odor. Picin and bromelain contained in kiwi and pineapple make the meat tender. So, the fresh fruit was aged for 48 hours to make it more delicious. The fine black grains that are sometimes visible in the makchang are evidence that fresh kiwi is used.
[Enjoy plenty of Makchang] Compare the weight of Makchang sold on the market. It is light in weight and not cheap.
We put a generous portion so that you can enjoy it comfortably. The price is good too. Moreover, since it is a product that has been baked once in the oven, the quantity does not decrease even after cooking, so you can enjoy the full amount.
[Easily summon your own Makchang restaurant anytime, anywhere]
The kernels are cut so it is easy to eat, and since it is a product that has been baked once, you can use an air fryer. You can cook it easily. Cook and eat whenever and wherever you want!
[Makchang Partner Makchangjang Sauce]
The basic Makchangjang sauce is made with soybean paste base and is not salty and savory, which plays a big role in whetting your appetite. If you add a lot of chopped chives and Cheongyang peppers, it will be the highlight of the makchang!