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Gochujang Pork Shoulder Steaks

Image may contain Food and Pork
Gentl & Hyers

The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak; Seattle chef Rachel Yang recommends grilling pork shoulder. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.

Ingredients

4 Servings

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

pound skinless, boneless pork shoulder (Boston butt), sliced ¾” thick

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 404 Fat (g) 18 Sodium (mg) 1785 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 24 Saturated Fat (g) 3 Cholesterol (mg) 71
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Reviews (195)

Back to TopTriangle
  • Let me tell u people. I did not follow this recipe 100% as I cannot find all the ingredients where I live but none the less this recipe is the bomb for grilling. I use pork tenderloin and swap out the Korean hot sauce for sambal oelek (Indonesian), which works great. Then I add in a bit more garlic and ginger. Trust me people decor the result and ask you for the recipe. The key is to marinate at least overnight if not 24 hours. Enjoy!

    • Anonymous

    • Switzerland

    • 6/19/2021

  • Loved this recipe when I used BONE IN pork shoulder steaks. Grilled and ate them alone. Then I saw the video of her making it . I had no idea about all the sauces or the lettuce for that matter until I watched the You Tube video. I also subscribed to the magazine several years ago so I have the issue she is referring to in the video with the recipes for all the the sauces. Just must say that I prefer the bone in shoulder steaks verses the boneless ones..they can be a bit grizzly and in my opinion not as tender. I still would use the lettuce and sauces though although I am not that fond of the Mott St. Saam. Sauce..

    • Anonymous

    • Middletown, NY

    • 4/26/2021

  • I’m making this for the third time today. I love this recipe so much.

    • Shawn

    • NY

    • 4/24/2021

  • Watching this now, love Korean food and CANNOT WAIT to make this!!! Love pork (any way shape or form), and Korean food. I’m in!!!

    • Angelitacarmelita

    • 11/30/2020

  • Love this recipe- we’ve made it over a dozen times and it never fails. Marinade adapts well to substitutions if you don’t have mirin or sake, I’ve used rice wine vinegar, vermouth, whatever is on hand. A family favorite!

    • Anonymous

    • Philadelphia

    • 6/3/2020

  • This is incredible. I admit I was very sceptical when I first saw this recipe when it came out all those years ago, but we finally tried it in May this year. We brined our pork shoulder overnight with the basic brine recipe from Great British Chefs, before adding the marinade in the early hours of the day we were cooking the shoulder. Our pork slices were definitely thicker than those shown by Carla in the recipe video. Regardless, the result was phenomenal; despite all the high heat and the char, the pork came out so unbelievably flavourful and juicy. Thoroughly recommended.

    • Anonymous

    • 5/25/2020

  • Very flavorful and juicy pork. We served it lettuce wrap style with some homemade pickled radish slices and red onion, fresh thinly sliced green onions and fresh cucumber matchsticks. Some of us ate the pork over a bed of rice with the accompaniments, some of us as a salad with pork and the accompaniments topping the greens. Will make this again with chicken thigh meat skewers next week.

    • lipsticklibrarian

    • Vancouver, BC CANADA

    • 5/25/2020

  • Better than expected - didn't think pork shoulder could be so tender and flavorful! I followed the recipe as is except for cooking the pork on a cast-iron skillet on medium-high for about 5 minutes to get a good sear and then on medium-low heat for another 4-5 minutes since I don't have a grill. The marinade smokes quite a bit so make sure to turn on all the kitchen hoods and open the windows. Served with rice, baby lettuce, ssam sauce, sesame oil with salt & pepper, pickled daikon radish & kimchi. Easy way to replicate a korean bbq-style dinner.

    • Anonymous

    • Amsterdam

    • 5/23/2020

  • Wicked good and easy to make. I also made the sauce and wrapped the steak in the sesame leaves from the video. I recommend eating with the extras, it really brought the dish to the next level!

    • gentlegerms

    • Brooklyn

    • 5/3/2020

  • Amazing. Tender and flavorful. An amazing family-style meal.

    • crcarmen

    • New York

    • 4/7/2020

  • Delicious! I used Tanuki Sake because I didn't know which was dry while browsing the sake section of H Mart. I grilled these on a Le Creuset stovetop grill pan and the sugar from the mirin made the marinade burn onto the pan but other issues. Made the sauce according to Carla's instructions in the video and served with red leaf lettuce, shiso leaves, thai basil, thinly sliced scallions, and kimchi.

    • Anonymous

    • Washington DC

    • 3/7/2020

  • Very good! Made exactly as described. Sides included the ssam sauce, sesame oil with salt and pepper, thin sliced green onions-the long way, radish and shredded carrot. Will definitely make again. Also squeezed a lime on top.

    • Anonymous

    • Shoreview, MN

    • 7/12/2019

  • My sister made this and LOVED IT. I made it for company and we LOVED it. Everyone just stood there in the kitchen and gobbled them up as fast as I could make them. What a revelation to discover that pork shoulder doesn’t need to be cooked low and slow (I’m from the South, so pork shoulder is most often cooked for BBQ in my world). The marinade was spot on, as were the condiments and add-ones. I made sticky rice, but we forgot about it, so it’s definitely not necessary. My “side” (which we ate after!) was grilled corn basted in a mixture of butter, hoisin, chili paste and orange zest. I’m already planning to make this again and again. Thank you for this glorious recipe!

    • kimstebbins

    • Tennessee

    • 7/9/2019

  • Anonymous from San Diego says, accurately, that this is an "Excellent recipe for Gochujang Pork Shoulder Steaks", implying that he has others. I thought that this was terrific, as did all six guests, but it was the only recipe for this that we've ever had. Fly over state....

    • Anonymous

    • Grand Rapids, MI

    • 7/5/2019

  • Excellent recipe for Gochujang Pork Shoulder Steaks. Not sure why everybody is complaining about not including the extras, because that's not a part of the recipe, and should not affect the rating? But here, I've done the work for you, because it seems you'd rather complain than do it yourself: Ssam (wrappers): Lettuce Perilla Leaves Thinly Sliced Garlic Sliced Jalapeno Sesame Oil with Salt and Pepper White Rice Kimchi Ssam Sauce (Gochujang, Doenjang, Finely Chopped Jalapeno, Diced Shallot, Water (to desired consistency)

    • Anonymous

    • San Diego, CA

    • 7/2/2019