Korean · Dinner
Korean Spicy Grilled Pork (High-Protein)
Gochujang-glazed pork shoulder steak grilled over high heat, topped with a soy-marinated soft-boiled egg and sesame edamame. Sweet, smoky, and chili-forward with charred edges, served over steamed rice with scallion and sesame seeds.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.4gProtein
24.8gFat
48.6gCarbs
13.2gSugar
5.6gFiber
1780mgSodium
337mgChol
6.9gSat Fat
890mgPotassium
110mgCalcium
4.6mgIron
1.4mcgVitamin B12
6mgVitamin C
protein-rich
gluten-free-adaptable
high-fiber
high-protein
Instructions
1
Prep
Slice pork shoulder into 1/2-inch steaks and pat dry. Whisk gochujang, soy sauce, mirin, sesame oil, minced garlic, grated ginger, and brown sugar into a thick marinade.
2
Marinate
Coat pork steaks in marinade, cover, and refrigerate for 30 minutes until the meat firms and deepens in color.
3
Boil
Lower egg into boiling water and cook 6 minutes 30 seconds until white sets and yolk stays jammy; transfer to ice water, then peel and steep in soy sauce for 10 minutes.
4
Grill
Sear marinated pork steaks on a hot grill pan over high heat for 3 to 4 minutes per side until edges char and centre reaches 145°F, then rest 3 minutes.
5
Plate
Slice pork steaks and mound over rice with halved soy-cured egg on top; scatter edamame, scallion, and sesame seeds around the plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp brown sugar
- 22 large eggs
- 5.2 oz150g edamame, shelled and steamed
- 1 tsp1 tsp sesame seeds
- 22 scallion
- 1 cup180g cooked white rice
- 1/2 tsp1/2 tsp black pepper
