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Jamie Purviance

Korean Pork Barbecue

Print

  • People

    Serves 4

  • Prep Time

    10 min.

  • Marinating Time

    8 to 12 h

  • Grilling Time

    8 to 10 min.

People
Serves 4
Prep Time
10 min.
Marinating Time
8 to 12 h
Grilling Time
8 to 10 min.

the Ingredients

20151023095408 Row Pork 11

Marinade

  • 80 milliliters soy sauce
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon hot pepper sauce
 
  • 4 bone-in pork shoulder blade steaks, each about 340 grams and 12 millimeters thick
  • 1 head green or red leaf lettuce
  • 120 ml cups gochujang (optional)
  • 300 grams kimchi (pickled cabbage)

Instructions

  • 01 In a medium bowl whisk the marinade ingredients, making sure to dissolve the sugar completely.
  • 02 Put the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 8 to 12 hours, turning occasionally.
  • 03 Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • 04 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 05 Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed, until no longer pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into bite-sized pieces.
  • 06 Pick a whole lettuce leaf, spread a little gochujang (red chili paste) on top, if desired, arrange some steak and kimchi in the middle, and roll it up.
Ingredients
Instructions

  • the Ingredients

    20151023095408 Row Pork 11

    Marinade

    • 80 milliliters soy sauce
    • 3 tablespoons packed light brown sugar
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons toasted sesame oil
    • 1 teaspoon minced garlic
    • 1 teaspoon grated fresh ginger
    • ¼ teaspoon hot pepper sauce
     
    • 4 bone-in pork shoulder blade steaks, each about 340 grams and 12 millimeters thick
    • 1 head green or red leaf lettuce
    • 120 ml cups gochujang (optional)
    • 300 grams kimchi (pickled cabbage)

  • Instructions

    • 01 In a medium bowl whisk the marinade ingredients, making sure to dissolve the sugar completely.
    • 02 Put the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 8 to 12 hours, turning occasionally.
    • 03 Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
    • 04 Prepare the grill for direct cooking over medium heat (180° to 230°C).
    • 05 Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed, until no longer pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into bite-sized pieces.
    • 06 Pick a whole lettuce leaf, spread a little gochujang (red chili paste) on top, if desired, arrange some steak and kimchi in the middle, and roll it up.

Let's Gear Up

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