Grilled Gochujang Pork With Fresh Sesame Kimchi

Name: Grilled Gochujang Pork With Fresh Sesame Kimchi
Total time: 15 min
Yield: 4 servings
Cuisine: korean
Ingredients: 2 tablespoons gochugaru (Korean red chile flakes); 2 tablespoons distilled white vinegar; 2 tablespoons toasted sesame oil; 3 teaspoons grated garlic; 2 teaspoons grated peeled ginger; 1 teaspoon kosher salt (such as Diamond Crystal), plus more for seasoning; 1/2 teaspoon fish sauce; 1 tablespoon plus 1/2 teaspoon granulated sugar; 1 1/2 pounds baby bok choy, quartered lengthwise; 3 scallions, halved lengthwise and thinly sliced on the diagonal; 2 tablespoons gochujang (Korean chile paste); 2 tablespoons neutral oil, such as safflower or canola; 1 tablespoon low-sodium soy sauce; 1 teaspoon ground black pepper, plus more for seasoning; 2 pounds pork shoulder, thinly sliced crosswise and pounded 1/8-inch-thick (see Tip); 1 large white onion, peeled and sliced into 1/4-inch-thick rings; Steamed rice, for serving

By Kay Chun

Updated July 8, 2022

Grilled Gochujang Pork With Fresh Sesame Kimchi — Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Total Time: 15 minutes
Rating: 4(455)
Comments: Read comments

Pork shoulder is often prepared as a large roast, requiring hours of cooking until it’s tender. But if you slice it thinly and pound it, the meat quickly absorbs this savory gochujang marinade and cooks up in no time. The spicy pork is balanced by a cool and crisp sesame kimchi, eaten fresh like a salad rather than fermented like traditional preparations. Baby bok choy stands in for the usual napa cabbage, and it’s coated in a vibrant sauce of garlic, ginger, gochugaru, fish sauce and nutty sesame oil. Tuck any leftover pork and kimchi into sandwiches the next day, garnished with tomatoes and mayonnaise.

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Ingredients

Yield:4 servings

2tablespoons gochugaru (Korean red chile flakes)
2tablespoons distilled white vinegar
2tablespoons toasted sesame oil
3teaspoons grated garlic
2teaspoons grated peeled ginger
1teaspoon kosher salt (such as Diamond Crystal), plus more for seasoning
½teaspoon fish sauce
1tablespoon plus ½ teaspoon granulated sugar
1½pounds baby bok choy, quartered lengthwise
3scallions, halved lengthwise and thinly sliced on the diagonal
2tablespoons gochujang (Korean chile paste)
2tablespoons neutral oil, such as safflower or canola
1tablespoon low-sodium soy sauce
1teaspoon ground black pepper, plus more for seasoning
2pounds pork shoulder, thinly sliced crosswise and pounded ⅛-inch-thick (see Tip)
1large white onion, peeled and sliced into ¼-inch-thick rings
Steamed rice, for serving

Ingredient Substitution Guide

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Preparation

Step 1
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 ½ 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.
Step 2
Heat a grill to medium-high or heat a stovetop griddle pan over 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.)
Step 3
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.
Step 4
Serve the grilled pork and onions with the fresh sesame kimchi and rice on the side.

Tip

You don’t need to be precious 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.

Ratings

4 out of 5

455 user ratings

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Comments

David W.2 years ago

No pork here, so I wonder if this recipe might work with boneless, skinless chicken thighs. Looks feasible.

John2 years ago

Why use low sodium soy sauce and then add salt?

Sam2 years ago

Three modifications: 1. I bought thin-cut pork chops instead of pork shoulder (less work) 2. I don’t like the idea of eating raw cabbage, so I marinated and cooked the Bok Choi together with the pork. 3. Couldn’t find the Korean Chili laste, so i used Chinese chili paste instead.

Catherine WL2 months ago

Am I missing something? Where are the instructions for cooking the bok choy?

Mtm7 months ago

I wondered whether to use the smooth side of the griddle or the grooved side that makes it more like a grill. I opted for the grooved side and put the onions on first. It was a mistake to use the groove side with the onions because they slide in between the grooves and stay there and burn. When you take the onions off, you have to try to scrape the burnt parts out of the grooves and it makes a big mess. Plus you can never get them all out. I am having to let the griddle cool down enough to wash off before I put it back on with the meat. if you didn’t have time for this, I would recommend just using the smooth side of the griddle.

EW10 months ago

Thought this was excellent with minor changes. used boneless country ribs because it's what I had and just sliced thin without pounding – was worried about tenderness but they were great. cooked the bok choy. Otherwise made as directed and loved it.

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