Korean · Dinner
Korean Grilled Pork Skewers
Cubed pork shoulder marinated in soy sauce, gochujang, garlic, ginger and pear, then threaded on skewers and char-grilled over high heat until caramelized with blackened edges. Served with steamed rice, scallions and sesame seeds, this Korean grilled dish balances smoky char with sweet-savory glaze and mild chili heat.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
22.1gFat
33.6gCarbs
14.2gSugar
1.9gFiber
980mgSodium
142mgChol
7.6gSat Fat
690mgPotassium
45mgCalcium
2.8mgIron
0.9mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
thirty-min-meals
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes and thread onto skewers, leaving gaps between pieces for even cooking.
2
Marinate
Whisk together gochujang, soy sauce, minced garlic, grated ginger, sesame oil, brown sugar and grated pear. Coat the skewered pork and marinate for 60 minutes.
3
Grill
Place skewers on a grill or grill pan over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until edges char and pork is cooked through.
4
Plate
Slide the pork onto a bed of steamed rice, scatter with sliced scallion and sesame seeds, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp brown sugar
- 4 tbsp4 tbsp pear
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 1/3 cup200g cooked white rice, to serve
