Gochujang Pork Shoulder Steaks

I was skeptical at first, thinking it would not be tender, but it was. I would marinate as for as much time as you have available. Could use a bit more heat. Will make again.

• S l456

• Wisconsin

• 10/18/2017

Made this again using a higher quality shiro miso to make the gochujang and marinaded overnight. Big difference.

• snoogerbot

• Vancouver WA

• 2/26/2017

This was good but I wasn't bowled over. On the other hand, my roomies absolutely loved it. They ate roast beef sandwiches before I was done cooking everything and then ate an entire plate of the pork which I served with sushi rice and sesame shiitake mushrooms. Personally, I thought the mushrooms were the star dish. Made the pork just as it said but used the broiler instead of the grill. My roommate packed the leftovers for her lunch the next day and I had to beat her off with a stick to keep her from taking it all. Made my own gochujang so it would be gluten free by using shiro (white) miso paste and used brown sugar to sub for the corn syrup in the premade gochujang. I'll bet mine is better.

• snoogerbot

• vancouver wa

• 6/28/2016

Made with Pork Steaks, so-so. Made again with bone-in Loin Pork Chops and that did the trick. Very tasty. This Fall, I'll try this on a whole Pork Shoulder for a twist on pulled pork.

• julesoftheworld

• Fairport, NY

• 8/13/2015

My review is based on these changes: Used rice cooking wine instead of sake and used grass fed flank and skinless boneless chicken breasts. Both were good if you like low fat protein but I'm sure not as good as the pork called for. I am half Korean and I do like the use of the gochujong in the marinade. It isn't supposed to be a traditional Korean dish and therefore probably not supposed to be as hot. And the sweetness did appeal to my boyfriend who can't handle the hot! I wonder what it would be like if I slow cooked something in this marinade?

• mferazza

• Seattle, WA

• 7/22/2015

Taste seemed to lack a little depth and was too sweet, so I added a little miso and tamari, which seemed to help.

• zombikitty

• Saint Louis, MO

• 7/20/2015

Yum, yum, yum! Pretty much followed the recipe. Would like a tad more heat. the sweetness of the Mirin is lovely but dampens the hot a bit. It reminds me of a Sambal Oleek grilled chicken recipe that is quite firey. I can see this working well with chicken skewers as well. I should have cut the pork steaks a bit thicker, they easily could have been 1.5-2" thick. I boiled the left over marinade and used it as a sauce. I served this with Sichuan green beans and jasmine rice. As a starter I made the Sweet Potato & Coconut mile soup. Quite yummy!

• mjwrides

• Lovettsville, VA

• 2/15/2015

This turned out very well. I had to sub dry vermouth for sake, but had all the other ingredients. The fermented pepper paste, gochugang, is essential. It has a mellow, smoky flavor, like smoked paprika, but less harsh. No other chile paste or sauce will get you the same result--Korean red pepper is not too hot, but uncommonly rich and complex. Seek it out, ye shall not be disappointed. I also added some miso paste to make the marinade richer--miso grilling is common in Japan, and Korean cuisine makes frequent use of fermented soy bean paste, too, so why not? Fermented peppers, fermented soy beans, wine, garlic, yum! The pork shoulder steaks are a great choice, too. They are composed of several muscles, with enveloping fat and other connective tissue, which gives you a moister, more flavorful meat than loin chops or tenderloin. This recipe achieves that Korean sleight of hand--rich, slightly smoky and spicy barbecue meat that tastes like you cooked it low and slow, but with a quick and hot grilling instead.

• baconrdmlp

• Chicago, IL

• 8/3/2014

Made this exactly as written with the proper ingredients. I was not blown away. It's good but not something I will probably make again. The flavor is nice just nothing special. It cooks very quickly being 3/4" thick on a hot grill so maybe for medium you need to flip more quickly than the time states. I would recommend the steaks be 1".

• nastysuprise

• Mpls

• 7/6/2014

I made this very successfully with some changes(due to pantry-lack). I substituted Marsala for the rice wine and 1/4 c Sriracha for the pepper paste, and cut back on the garlic. I used pork shoulder chops with the bone in, and boneless rib chops. It grilled beautifully and the marinade left a nice flavor.

• Anonymous

• Houston, Tx.

• 7/2/2014