Best 2 Gochujang Pork Shoulder Steaks Recipes

If you're looking to add some Korean spice and flavor to your dinner table, gochujang pork shoulder steaks are an easy and delicious option. Made with a spicy and savory gochujang sauce, these steaks are sure to be a hit with your family and friends. In this article, we'll provide you with a step-by-step guide to making gochujang pork shoulder steaks, as well as some tips and tricks for perfecting this Korean dish.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN PORK CHOPS WITH GOCHUJANG MARINADE

Korean Pork Chops with Gochujang Marinade image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 9-ounce Porterhouse pork chops, 1 inch thick
1 scallion, finely chopped
3 tablespoons Korean chili paste* (See Cook's Note)
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon rice vinegar
1 tablespoon light brown sugar
2 teaspoons peeled and minced fresh ginger
2 garlic cloves, minced
2 teaspoons sesame seeds, for garnish
Asian slaw, optional (recipe below)
3 tablespoons rice vinegar
1 tablespoon coarsely ground Korean hot red pepper flakes
2 teaspoons soy sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup vegetable oil
1 tablespoon Asian sesame oil
1 14-ounce bag coleslaw
1 cup carrots, julienned or shredded
2 scallions, finely chopped

Steps:

To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.

Nutrition Facts : Calories 610, Fat 40 grams, SaturatedFat 10 grams, Cholesterol 125 milligrams, Sodium 530 milligrams, Carbohydrate 21 grams, Fiber 43 grams, Protein 4 grams

GOCHUJANG PULLED PORK IN THE SLOW COOKER

Gochujang Pulled Pork in the Slow Cooker image

Gochujang (Korean red pepper sauce) pulled pork is an easy American-Korean fusion recipe.

Provided by TheElusivePastry

Categories World Cuisine Recipes Asian Korean

Time 8h25m

Yield 12

Number Of Ingredients 19

Ingredients

⅔ cup gochujang (Korean hot pepper paste)
1 large onion, thinly sliced
½ cup apple cider vinegar
½ cup chicken stock
¼ cup honey
¼ cup brown sugar
2 tablespoons fresh ginger
1 tablespoon soy sauce
1 tablespoon yellow mustard
3 cloves garlic, minced
1 tablespoon ground cinnamon
1 teaspoon salt
5 sprigs thyme, stemmed
½ teaspoon ground black pepper
1 (4 pound) boneless pork shoulder roast, trimmed
¼ cup butter, divided
1 tablespoon all-purpose flour
8 hamburger buns, split
3 green onions, thinly sliced

Steps:

Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.
Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
Toast in the preheated oven until golden brown, 5 to 7 minutes.
Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 35.1 g, Cholesterol 67.3 mg, Fat 11.8 g, Fiber 1.6 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 627.4 mg, Sugar 13.5 g

Tips:

Choose the right cut of meat: Pork shoulder steaks are a great choice for this recipe because they are relatively inexpensive and have a good amount of marbling, which will help to keep them moist during cooking.
Marinate the meat: Marinating the pork shoulder steaks in a mixture of gochujang, soy sauce, brown sugar, garlic, and ginger will help to add flavor and tenderize the meat.
Cook the meat over low heat: Cooking the pork shoulder steaks over low heat will help to ensure that they cook evenly and remain tender.
Use a meat thermometer: Using a meat thermometer to check the internal temperature of the pork shoulder steaks will help to ensure that they are cooked to your desired doneness.
Serve the pork shoulder steaks with your favorite sides: Some popular sides for pork shoulder steaks include rice, noodles, vegetables, and kimchi.

Conclusion:

Gochujang pork shoulder steaks are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The gochujang marinade adds a sweet and spicy flavor to the pork, and the low and slow cooking method ensures that the meat is tender and juicy. Serve the pork shoulder steaks with your favorite sides for a complete meal that everyone will enjoy.

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