Spicy Pork
Gochujang, Soy Sauce, Garlic, Sesame Oil, Scallions
Chef Simon Lee of Kisa | New York
Yield: 2 servings
Adapted by StarChefs | December 2024 | Photo: Alexander Zeren
INGREDIENTS
Marinated Pork:
750 grams sliced Niman Ranch Iberian Duroc pork butt
110 grams gochujang
40 grams Korean soy sauce
40 grams Korean corn syrup
30 grams granulated sugar
20 grams garlic
15 grams gochugaru
10 grams mirin
5 grams sesame oil
¼ teaspoon ground black pepper
To Assemble and Serve:
3 tablespoons neutral oil
1 stalk scallion, whites thinly sliced
Your favorite banchan
METHOD
For the Marinated Pork:
Place pork in a nonreactive container and set aside. In a mixing bowl, whisk to combine remaining ingredients. Pour marinade over pork and toss to evenly coat. Refrigerate overnight.
To Assemble and Serve:
Prepare and heat a grill. Coat Marinated Pork in oil then transfer to a grill basket. Grill 10 minutes, rotating basket frequently. Transfer to a serving bowl. Garnish with scallions. Serve with banchan of your choice.
