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.

Recipe by Oxmoor House October 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Serves 4 (serving size: 1 pork chop and 2 green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 6 ingredients (through garlic) in a mini food processor. Process until smooth.

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

291 calories; fat 10g; saturated fat 3.4g; mono fat 4g; poly fat 1.4g; protein 37g; carbohydrates 11g; fiber 1g; cholesterol 100mg; iron 2mg; sodium 547mg; calcium 99mg.
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