Gochujang Pork Steak Recipes

Steps:

• Mix the first 5 ingredients together in a food processor. Place in a large dish or zip lock bag. Add the steak and stir to combine. Let marinate at least 3 hours or overnight.
• Remove steak from marinade. Add oil to large skillet. Brown meat in oil working in batches to not crowd the pan.
• Remove meat from pan and add the marinade to the pan. bring to a boil reduce heat and simmer until reduced and thick. Add the steak back to the pan and cook 3 minutes until nicely glazed.

Steps:

• Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 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.

Steps:

• Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.
• Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
• Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
• Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
• Toast in the preheated oven until golden brown, 5 to 7 minutes.
• Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.

Steps:

• In a large bowl, combine the gochugaru, vinegar, sesame oil, 1 teaspoon of the garlic, 1 teaspoon of the ginger, 1 teaspoon salt, the fish sauce and 1/2 teaspoon of the sugar; mix well. Add bok choy and scallions, and toss with your hands, working the sauce in between and all over the leaves.
• Heat a grill to medium-high or heat a stovetop griddle pan over medium-high. In a large bowl, combine the gochujang, neutral oil, soy sauce, 1 teaspoon black pepper and the remaining 2 teaspoons garlic, 1 teaspoon ginger and 1 tablespoon sugar; mix well. Very lightly season the pork with salt and pepper. Add pork and onion to the marinade and toss, gently massaging the marinade all over the meat (The meat does not need to rest in the marinade before it is grilled, but it can be marinated for up to 3 hours.)
• Grill the pork and onion, in batches if necessary, until nicely charred and caramelized around the edges, and the pork is cooked through, about 3 minutes per side. Transfer to a serving platter.
• Serve the grilled pork and onions with the fresh sesame kimchi and rice on the side.