Best 5 Gochujang Pork Shoulder Steaks Recipes
Indulge in the tantalizing flavors of Korean cuisine with our gochujang pork shoulder steaks, a delectable dish that promises an explosion of taste in every bite. The tender, succulent pork shoulder is slow-cooked in a rich, savory sauce made with gochujang, a fermented Korean chili paste, resulting in a symphony of sweet, spicy, and umami notes. Experience the perfect balance of heat and sweetness as the gochujang marinade infuses the pork with its vibrant red color and bold flavor. This recipe is a culinary journey that will leave you craving for more.
For those seeking a vegetarian alternative, we offer an equally enticing recipe for gochujang roasted eggplant. This dish showcases the versatility of gochujang as it transforms humble eggplants into a flavorful, umami-packed delicacy. The tender eggplant slices are coated in a gochujang-based marinade, then roasted to perfection, resulting in a smoky, slightly charred exterior and a soft, succulent interior. Each bite is a harmonious blend of sweet, spicy, and earthy flavors.
To complete your Korean feast, we present a refreshing and tangy gochujang cucumber salad. This simple yet vibrant salad provides a delightful contrast to the richness of the pork and eggplant dishes. Crisp cucumber slices are tossed in a zesty dressing made with gochujang, rice vinegar, and sesame oil, creating a symphony of flavors that will awaken your senses. The salad offers a perfect balance of acidity, sweetness, and a hint of heat, making it the ideal accompaniment to your Korean meal.
KOREAN PORK CHOPS WITH GOCHUJANG MARINADE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.
Nutrition Facts : Calories 610, Fat 40 grams, SaturatedFat 10 grams, Cholesterol 125 milligrams, Sodium 530 milligrams, Carbohydrate 21 grams, Fiber 43 grams, Protein 4 grams
GOCHUJANG PORK SHOULDER STEAKS
Provided by Rachel Yang
Categories Garlic Ginger Pork Sake Grill Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 cup 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.
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
GOCHUJANG PORK STEAK
Gochujang is a Korean chili paste now available most anywhere.
Provided by barbara lentz @blentz8
Categories Pork
Number Of Ingredients 7
Steps:
- Mix the first 5 ingredients together in a food processor. Place in a large dish or zip lock bag. Add the steak and stir to combine. Let marinate at least 3 hours or overnight.
- Remove steak from marinade. Add oil to large skillet. Brown meat in oil working in batches to not crowd the pan.
- Remove meat from pan and add the marinade to the pan. bring to a boil reduce heat and simmer until reduced and thick. Add the steak back to the pan and cook 3 minutes until nicely glazed.
PRESSURE COOKER SPICY PORK SHOULDER
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.
Provided by Melissa Clark
Categories dinner, lunch, roasts, soups and stews, main course
Time 3h
Yield 10 servings
Number Of Ingredients 26
Steps:
- To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
- Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
- While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
- Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
- While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
- Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
- When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
- Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.
Tips:
- Choose the right pork shoulder steaks: Look for steaks that are about 1 inch thick and have a good amount of marbling. This will ensure that the steaks are tender and juicy after cooking.
- Use a good quality gochujang paste: Gochujang is a fermented Korean chili paste that adds a spicy, savory flavor to the dish. Make sure to use a good quality gochujang paste that is made with real gochugaru (Korean chili powder).
- Marinate the pork steaks for at least 30 minutes: This will allow the flavors of the marinade to penetrate the meat and make it more flavorful. You can marinate the steaks for up to overnight for even more flavor.
- Cook the pork steaks over medium-high heat: This will help to create a nice crust on the outside of the steaks while keeping the inside tender and juicy.
- Serve the pork steaks with your favorite sides: Some good options include rice, noodles, or vegetables.
Conclusion:
Gochujang pork shoulder steaks are a delicious and easy-to-make dish that is perfect for a weeknight meal. The gochujang marinade gives the steaks a spicy, savory flavor that is sure to please everyone at the table. Serve the steaks with your favorite sides for a complete meal.
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