Grilled Gochujang Pork With Fresh Sesame Kimchi Food

KOREAN PORK CHOPS WITH GOCHUJANG MARINADE

Korean Pork Chops with Gochujang Marinade image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 9-ounce Porterhouse pork chops, 1 inch thick
1 scallion, finely chopped
3 tablespoons Korean chili paste* (See Cook's Note)
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon rice vinegar
1 tablespoon light brown sugar
2 teaspoons peeled and minced fresh ginger
2 garlic cloves, minced
2 teaspoons sesame seeds, for garnish
Asian slaw, optional (recipe below)
3 tablespoons rice vinegar
1 tablespoon coarsely ground Korean hot red pepper flakes
2 teaspoons soy sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup vegetable oil
1 tablespoon Asian sesame oil
1 14-ounce bag coleslaw
1 cup carrots, julienned or shredded
2 scallions, finely chopped

Steps:

To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.

Nutrition Facts : Calories 610, Fat 40 grams, SaturatedFat 10 grams, Cholesterol 125 milligrams, Sodium 530 milligrams, Carbohydrate 21 grams, Fiber 43 grams, Protein 4 grams

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.

More about "grilled gochujang pork with fresh sesame kimchi food"

GOCHUJANG PORK SHOULDER STEAKS RECIPE | BON APPéTIT

gochujang-pork-shoulder-steaks-recipe-bon-apptit image

Web Jun 19, 2014 Purée garlic, ginger, sake, gochujang, mirin, and ¼ cup oil in a blender. Set ¼ cup marinade aside; chill. Transfer remaining …
From bonappetit.com
4/5 (195)
Estimated Reading Time 7 mins
Servings 4

Purée garlic, ginger, sake, gochujang, mirin, and ¼ cup oil in a blender. Set ¼ cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8–10 minutes for medium-rare.

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