Grilled Gochujang Pork with Fresh Sesame Kimchi
Ingredients
- 2 tbsp. gochugaru (Korean red chile flakes)
- 2 tbsp. distilled white vinegar
- 2 tbsp. toasted sesame oil
- 3 tsp. garlic, grated
- 2 tsp. ginger, peeled, and grated
- 1 tsp. kosher salt, plus more for seasoning
- ½ tsp. fish sauce
- 1 tbsp. granulated sugar, plus ½ tsp.
- 1-½ pounds baby bok choy, quartered lengthwise
- 3 scallions, halved lengthwise and thinly sliced on the diagonal
- 2 tbsp. gochujang (Korean chile paste)
- 2 tbsp. neutral oil, such as safflower or canola
- 1 tbsp. low-sodium soy sauce
- 1 tsp. ground black pepper, plus more for seasoning
- 2-pounds pork shoulder, thinly sliced crosswise and pounded ⅙-inch-thick
- 1 large white onion, peeled and sliced into ¼-inch-thick rings
- Steamed rice, for serving
Instructions
- 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 to 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.
Notes
No need to be precise about how you slice the meat; the pieces themselves do not need to be the same size, just the same thickness; slice crosswise as best as possible, then rely on pounding to even everything out.