Spicy Pork

SAVORY

Dec 19

Gochujang, Soy Sauce, Garlic, Sesame Oil, Scallions

Chef Simon Lee of Kisa | New York
Yield: 2 servings

Adapted by StarChefs | December 2024 | Photo: Alexander Zeren

INGREDIENTS

Marinated Pork:
750 grams sliced Niman Ranch Iberian Duroc pork butt
110 grams gochujang
40 grams Korean soy sauce
40 grams Korean corn syrup
30 grams granulated sugar
20 grams garlic
15 grams gochugaru
10 grams mirin
5 grams sesame oil
¼ teaspoon ground black pepper

To Assemble and Serve:
3 tablespoons neutral oil
1 stalk scallion, whites thinly sliced
Your favorite banchan

METHOD

For the Marinated Pork:
Place pork in a nonreactive container and set aside. In a mixing bowl, whisk to combine remaining ingredients. Pour marinade over pork and toss to evenly coat. Cover and refrigerate overnight.

To Assemble and Serve:
Prepare and heat a grill. Coat Marinated Pork in oil then transfer to a grill basket. Grill 10 minutes, rotating basket frequently. Transfer to a serving bowl. Garnish with scallions. Serve with banchan of your choice.

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Team StarChefs

Spicy Pork

Gochujang, Soy Sauce, Garlic, Sesame Oil, Scallions

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