suemunzlinger's Recipe

Pork Steaks, Korean

Category: Main Dish

Ingredients


Servings: 4
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

Puree 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.


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.


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


Do Ahead: Pork can be marinated 1 day ahead. Keep chilled.