Gochujang Pork Steak Recipes

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

Steps:

Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
Cover and marinate in the refrigerator for at least 30 minutes.
Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
Sprinkle a bit of sesame seeds on top, then serve with rice!
Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

GOCHUJANG PORK STEAK

Gochujang Pork Steak image

Gochujang is a Korean chili paste now available most anywhere.

Provided by barbara lentz @blentz8

Categories Pork

Number Of Ingredients 7

Ingredients

8 clove(s) garlic smashed
2 - inch piece of ginger sliced
1/2 cup(s) shaoxing wine
1/2 cup(s) gochujang paste
1/2 cup(s) mirin
2 large pork steaks trimmed of fat and cut into strips.
- oil for frying

Steps:

Mix the first 5 ingredients together in a food processor. Place in a large dish or zip lock bag. Add the steak and stir to combine. Let marinate at least 3 hours or overnight.
Remove steak from marinade. Add oil to large skillet. Brown meat in oil working in batches to not crowd the pan.
Remove meat from pan and add the marinade to the pan. bring to a boil reduce heat and simmer until reduced and thick. Add the steak back to the pan and cook 3 minutes until nicely glazed.

GRILLED GOCHUJANG PORK WITH FRESH SESAME KIMCHI

Grilled Gochujang Pork With Fresh Sesame Kimchi image

Pork shoulder is often prepared as a large roast, requiring hours of cooking until it's tender. But if you slice it thinly and pound it, the meat quickly absorbs this savory gochujang marinade and cooks up in no time. The spicy pork is balanced by a cool and crisp sesame kimchi, eaten fresh like a salad rather than fermented like traditional preparations. Baby bok choy stands in for the usual napa cabbage, and it's coated in a vibrant sauce of garlic, ginger, gochugaru, fish sauce and nutty sesame oil. Tuck any leftover pork and kimchi into sandwiches the next day, garnished with tomatoes and mayonnaise.

Provided by Kay Chun

Categories dinner, quick, meat, main course

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons gochugaru (Korean red chile flakes)
2 tablespoons distilled white vinegar
2 tablespoons toasted sesame oil
3 teaspoons grated garlic
2 teaspoons grated peeled ginger
1 teaspoon kosher salt (such as Diamond Crystal), plus more for seasoning
1/2 teaspoon fish sauce
1 tablespoon plus 1/2 teaspoon granulated sugar
1 1/2 pounds baby bok choy, quartered lengthwise
3 scallions, halved lengthwise and thinly sliced on the diagonal
2 tablespoons gochujang (Korean chile paste)
2 tablespoons neutral oil, such as safflower or canola
1 tablespoon low-sodium soy sauce
1 teaspoon ground black pepper, plus more for seasoning
2 pounds pork shoulder, thinly sliced crosswise and pounded 1/8-inch-thick (see Tip)
1 large white onion, peeled and sliced into 1/4-inch-thick rings
Steamed rice, for serving

Steps:

In a large bowl, combine the gochugaru, vinegar, sesame oil, 1 teaspoon of the garlic, 1 teaspoon of the ginger, 1 teaspoon salt, the fish sauce and 1/2 teaspoon of the sugar; mix well. Add bok choy and scallions, and toss with your hands, working the sauce in between and all over the leaves.
Heat a grill to medium-high or heat a stovetop griddle pan over medium-high. In a large bowl, combine the gochujang, neutral oil, soy sauce, 1 teaspoon black pepper and the remaining 2 teaspoons garlic, 1 teaspoon ginger and 1 tablespoon sugar; mix well. Very lightly season the pork with salt and pepper. Add pork and onion to the marinade and toss, gently massaging the marinade all over the meat (The meat does not need to rest in the marinade before it is grilled, but it can be marinated for up to 3 hours.)
Grill the pork and onion, in batches if necessary, until nicely charred and caramelized around the edges, and the pork is cooked through, about 3 minutes per side. Transfer to a serving platter.
Serve the grilled pork and onions with the fresh sesame kimchi and rice on the side.

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