Go Back

Grilled Gochujang Pork with Fresh Sesame Kimchi

Print Recipe Pin Recipe

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.