I’m not the least bit ashamed to admit we’ve fallen pretty hard of late for gochojang – the funky, spicy (sometimes a whole lot of spicy), and kinda sweet Korean chile paste.
Being absolutely above board about it, I’d also have to admit that two years ago, I really didn’t have the slightest idea what it was, or what magic it could bring to all sorts of things we all like to eat.
For those not yet intimately familiar with this umami-laden, deep-crimson kitchen wonder, gochujang is a thick, crimson red, fermented chile paste, which also most often includes fermented soybeans, salt, and sticky (glutinous) rice.
Most of the brands we can source locally comes in little red plastic tubs, and while none of us can read Korean, it’s clear that it comes in varying heat levels at our nearby (massive) oriental grocery (grab some help if you can); some also have a bit of added sugar though the sticky rice brings a sweet note to the mix anyway.
It took a while to understand that gochujang isn’t really a finishing sauce, like so many of the hot sauces we all have handy on the table; that’s not its best play. After a fair bit of research and needling chef friends, we saw the light – gochujang needs to be mixed with something to work its magic – think soy sauce, sesame oil, sugar, or crushed garlic / ginger for a short list of examples.
This Grilled Gochujang Pork Chop recipe is a great example of a host of ingredients working in concert with the spicy funk of gochujang (and just about any way you prep thick-cut, bone-in chops will be good).
Git ‘er done this weekend.
8 garlic cloves, trimmed
1 3-inch piece fresh ginger, peeled and sliced
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup sake
1/2 cup mirin
1/4 cup bland vegetable oil of choice (sunflower in our camp)4-5 thick-cut, bone-in pork chops, trimmed
Blend the marinade. Combine the garlic, ginger, gochujang, sake, mirin and oil in your trusty blender, process to a smooth puree. Reserve a 1/4 cup or so in the fridge.
Marinate those chops. Pour over the chops in a flat container and chill for at least 2 hours; shake ‘em around and turn the chops at least twice.
Fire the grill, and let the chops sit out at room temp for 30 minutes.
Grill over medium-high fire for 5-10 minutes (pending how thick your chops are), basting with the reserved marinade.
Pull and let rest 5 minutes.
Serve warm with a big side of spicy kimchi or slaw. And bet these would make an awesome pork chop sandwich on a warm late spring or early summer float.
Enjoy.
