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Recipes
July 2014

Gochujang Pork Shoulder Steaks

By Rachel Yang

4.0

(195)

Image may contain Food and Pork
Gentl & Hyers

The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak; Seattle chef Rachel Yang recommends grilling pork shoulder. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.

Recipe information

  • Yield

    4 Servings

Ingredients

8

garlic cloves, peeled, crushed

1

2” piece ginger, peeled, sliced

½

cup dry sake

½

cup gochujang (Korean hot pepper paste)

½

cup mirin (sweet Japanese rice wine)

¼

cup vegetable oil, plus more for grilling

1½

pound skinless, boneless pork shoulder (Boston butt), sliced ¾” thick

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.

    Step 4

    DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.

Nutrition Per Serving

Calories (kcal) 404 Fat (g) 18 Sodium (mg) 1785 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 24 Saturated Fat (g) 3 Cholesterol (mg) 71
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