Korean-Inspired Pork Chops

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.