Korean flavors have fully arrived in America, showing up in everything from street-chic kimchi and short rib tacos to elegant traditional small plates at places such as Hanjan in the Flatiron District of New York. This recipe introduces gochujang, a spicy-sweet-fermented chile paste made with rice, soybean, and chile. It's worth keeping a substantial container on hand, as it can be stirred into broths, enjoyed as a condiment, or used in a pork chop marinade. This recipe rolls food truck-style, with a bold and punchy dose of kimchi in the marinade. It's zingy and satisfying, worthy of an ice-buried Korean beer and a playlist of the latest K-pop hits.
1/2 cup spicy kimchi
1/2 cup water
2 tablespoons gochujang (Korean fermented red pepper paste)
2 tablespoons grated fresh gingerroot
1 tablespoon sugar
4 garlic cloves, grated
4 (6-ounce) bone-in pork loin chops
8 whole green onions, roots trimmed
How to Make It
Combine the first 6 ingredients (through garlic) in a mini food processor. Process until smooth.
Place the pork chops in a large, sturdy zip-top plastic bag. Pour the marinade over the top.
Massage the marinade into the chops, and then seal and refrigerate for 2 hours.
Fire up your grill for direct heat or grill pan to medium-high heat.
Remove the pork chops from the marinade and discard the marinade.
Grill the pork chops for about 2 1/2 minutes on each side, or until a thermometer reads 140° internally. Move them to a platter to rest for 5 minutes before serving.
Grill the green onions for about 1 minute on each side. Serve with the chops.
Cooking Light Mad Delicious
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