F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Spicy Korean Grilled Pork
© John Kernick

Spicy Korean Grilled Pork

  • TOTAL TIME: 45 MIN plus 24 hr marinating
  • SERVINGS: 4

Pounding slices of pork tenderizes the meat, making it thin enough to take on the flavor of the marinade and allowing it to cook fast enough to stay moist.

  1. 1 cup Chinese fermented black beans (5 ounces); see Note
  2. 1 head of garlic, cloves peeled and coarsely chopped
  3. One 4-inch piece of fresh ginger, peeled and coarsely chopped
  4. 1/2 cup Korean chile paste (gochujang); see Note
  5. 1/4 cup plus 2 tablespoons rice vinegar
  6. 1/4 cup soy sauce
  7. 3 tablespoons toasted sesame oil
  8. 3/4 cup light brown sugar
  9. One 3-pound trimmed boneless pork shoulder roast, cut crosswise into twelve 1/4-inch-thick slices
  10. Vegetable oil, for brushing
  1. Put the fermented black beans in a bowl and cover with water. Let stand for 15 minutes. Drain and coarsely chop the beans.
  2. In a food processor, combine the black beans, garlic and ginger and pulse until finely chopped. Add the chile paste, vinegar, soy sauce, sesame oil and sugar and blend well.
  3. On a work surface, pound the pork slices 1/8 inch thick. Lay one-fourth of the pork slices in a large, shallow dish and coat with one-fourth of the black bean marinade. Repeat with the remaining pork and marinade for three more layers. Cover and refrigerate for up to 24 hours.
  4. Light a grill or preheat a grill pan. Remove the pork from the marinade, leaving just a thin coating on the meat. Brush the pork with oil and grill over moderate heat, turning every 2 minutes, until nicely charred and cooked through, about 6 minutes.
Notes

Chinese fermented black beans and gochujang are available at Asian markets and from amazon.com. Or substitute an equal amount of Chinese black bean sauce or any kind of Asian chile paste.

Serve With

Vegetables or chilled noodles.

Suggested Pairing

Tannins in red wine can intensify the heat in chiles, so for this dish, look for a fruit-forward Grenache-based wine.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.