Skip to content
Gochujang pork shoulder steaks recipe

Gochujang pork shoulder steaks recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
61 ratings

Bring bold Korean flavours to your barbecue. Marinate your pork shoulders in gochujang, garlic and ginger and then barbecue until the sauce is caramelised and the meat is tender. These juicy steaks are a great barbecue centrepiece. See method

  • Serves 6
  • Takes 30 mins plus at least 4 hrs marinating
  • 281 calories / serving
  • Dairy-free

Ingredients

  • 700g pack pork shoulder steaks
  • 5g fresh chives, snipped

For the marinade

  • 1 onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 2cm piece ginger, roughly chopped
  • 2 tbsp mirin
  • 2 tbsp granulated sugar​
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp rapeseed oil
  • 1 tbsp tomato ketchup
  • 1 tsp ground black pepper
High in protein

Each serving contains

  • Energy

    1175kj
    281kcal     14%

  • Fat

    15g 21%

  • Saturates

    5g 23%

  • Sugars

    10g 11%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 14g Protein 22.7g Fibre 1g

Method

  1. Purée the onion, garlic, ginger and mirin in a food processor until smooth. Transfer to a mixing bowl and stir in the rest of the ingredients for the marinade; set aside.
  2. Pat the meat dry with kitchen paper. Diagonally score both sides of the steaks with a sharp knife to make 8 cuts, about 5mm deep, on each side. Transfer the meat to the marinade bowl and massage everything together to work the marinade into the meat. Cover and refrigerate for at least 4 hrs, or preferably overnight.
  3. To cook the steaks, light the barbecue and wait until the flames have died down and the coals are white. Alternatively, heat a griddle pan over a medium heat until hot. Cook the steaks for 12-15 mins until caramelised and cooked through, turning frequently to prevent the marinade caramelising too quickly.
  4. Meanwhile, pour the leftover marinade in the bowl into a saucepan. Bring to the boil, then simmer very gently over a low heat for 15 mins to thicken slightly.
  5. When the steaks are done, transfer to a board and rest for 2 mins. Slice into 1.5cm strips against the grain and transfer to a platter. Lightly brush the top with the sauce, then scatter with the chives. Serve with the extra sauce on the side.

See more Korean barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.