Korean gochujang pork

Korean gochujang pork

Today’s dish was a surprise for my taste receptors. Finally I had a chance to try gochujang and I’m so happy that I did! Marinade was improvisation, but I will definitely save it. I will cook chicken, cauliflower, tofu in it.. 

Probably you already understood – this recipe is amazing, all flavors just work perfect together. Gochujang – fermented chili paste which is very popular in Korean cuisine. This paste is made from chili powder, glutinous rice, meju powder, yeotgireum (barley malt powder) and salt. It’s savory, spicy and sweet, sweetness comes from the starch of cooked rice, during fermentation. 

I already tried this marinade with chicken and both meats were delicious. So let’s make an easy and delicious meal!

Ingredients for 3-4 portions:

  • 400 g pork loin, sliced into thin strips
  • 2 tbsp gochujang paste
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp brown sugar
  • 1 tsp roasted sesame oil
  • 1 medium onion, sliced
  • 1 tbsp sesame oil

1. In a bigger bowl prepare marinade: combine everything except onion, sesame oil and pork loin.

2. Add pork to marinade and mix it well with your hands. Cover with plastic wrap  and let it marinade in the fridge for at least 30 min (you can leave it overnight).

3. Heat sesame oil in the pan over medium heat. Add marinated pork with the sauce and cook it for 6-7 min. 

4. Increase heat and add sliced onion. Cook it until meat starts to caramelise and there is no more sauce. Serve it on top of rice with kimchi and some other veggies.