Gochujang Pork Shoulder Steaks

Name: Gochujang Pork Shoulder Steaks
Ingredients: 8 garlic cloves, peeled, crushed; 1 2” piece ginger, peeled, sliced; ½ cup dry sake; ½ cup gochujang (Korean hot pepper paste); ½ cup mirin (sweet Japanese rice wine); ¼ cup vegetable oil, plus more for grilling; 1½ pound skinless, boneless pork shoulder (Boston butt), sliced ¾” thick

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Servings: 4

Author : Rachel Yang

pork shoulder easy main

Ingredients

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8 garlic cloves, peeled, crushed1 2” piece ginger, peeled, sliced½ cup dry sake½ cup gochujang (Korean hot pepper paste)½ cup mirin (sweet Japanese rice wine)¼ cup vegetable oil, plus more for grilling1½ pound skinless, boneless pork shoulder (Boston butt), sliced ¾” thick

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Instructions

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Step 1

Purée garlic, ginger, sake, gochujang, mirin, and ¼ cup oil in a blender. Set ¼ cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.

Step 2

Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8–10 minutes for medium-rare.

Step 3

Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.

Step 4

DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.