Gochujang Pork Shoulder Steaks

Ingredients for Gochujang Pork Shoulder Steaks

• 8 garlic cloves, peeled, crushed

• 1 2" piece ginger, peeled, sliced

• 120ml dry sake

• 120ml gochujang (Korean hot pepper paste)

• 120ml mirin (sweet Japanese rice wine)

• 60ml vegetable oil, plus more for grilling

• 675g skinless, boneless pork shoulder (Boston butt), sliced 3/4" thick

How to make Gochujang Pork Shoulder Steaks

Purée garlic, ginger, sake, gochujang, mirin, and 60ml oil in a blender. Set 60ml 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.

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

Do ahead: Pork can be marinated 1 day ahead. Keep chilled.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.