Gochujang Pork Shoulder Steaks For Korean Barbecue

Korean Barbecue on the fire!

This recipe is worth finding the correct cut of meat. I found the boneless pork shoulder roast at Iverstines Butcher Market and they will cut it into 3/4 inch for you. This is a fantastic recipe and do not be afraid to cook it medium rare. Pull it off the grill at 140-145 degrees and slice it thin for your wraps.

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

Lettuce leaves

Bao Buns (Asian Market)

Thinly sliced garlic

Kim Chee

Sliced Jalapenos

Green onions

Mott St Ssam Sauce (recipe follows)

Pickled Mango (recipe follows)

Directions:

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.

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.

To assemble the lettuce wraps or Bao Buns

On a platter, lay out lettuce leaves, sliced pork and in bowls to add to the lettuce wraps. Sliced garlic, Kim chee, Mott St Ssam sauce, Pickled Mango

Mott ST Ssamm Sauce

Korean doenjang, miso's more assertive cousin, adds an umami-rich boost to dips, stews, and more.

Ingredients:

½ small shallot, finely chopped

1 jalapeño, with seeds, finely chopped

⅔ cup doenjang or red miso (fermented soybean paste)

⅓ cup gochujang (Korean hot pepper paste)

Directions:

Mix shallot, jalapeño, doenjang, and gochujang in a small bowl, adding water as needed to thin sauce (aim for the consistency of blue cheese dressing).

Do Ahead: Sauce can be made 5 days ahead. Cover and chill.