Korean · Dinner
Spicy Marinated Pork Grill
Thin-sliced pork shoulder marinated in gochujang, soy sauce, sesame oil, garlic and ginger, grilled over high direct heat until charred and caramelised at the edges. Served with sesame-tossed lettuce leaves, sliced scallion, steamed rice and toasted sesame seeds for a smoky, sweet-spicy char.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
478Calories
39.2gProtein
21.4gFat
33.1gCarbs
9.8gSugar
2.1gFiber
1450mgSodium
158mgChol
6.9gSat Fat
780mgPotassium
65mgCalcium
3.1mgIron
0.9mcgVitamin B12
6.5mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Thinly slice the pork shoulder against the grain to roughly 3mm thickness. Mince the garlic, grate the ginger, and thinly slice the scallion.
2
Marinate
Whisk together gochujang, soy sauce, sesame oil, brown sugar, garlic and ginger. Coat pork evenly and refrigerate 60 minutes.
3
Grill
Heat a grill pan to high with vegetable oil brushed on. Grill pork slices 3–4 minutes per side over direct heat until charred at edges and cooked through.
4
Plate
Arrange lettuce and rice on the plate, top with grilled pork, scatter scallion and sesame seeds over, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 3 tbsp3 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 1 tsp1 tsp toasted sesame seeds
- 44 small lettuce leaves
- 5.2 oz150g cooked white rice
- 2 tsp2 tsp vegetable-oil
