Gochujang Pork Shoulder Steaks
Gochujang Pork Shoulder Steaks



  • 700g pork shoulder steaks
  • 5g snipped chives
  • For the Marinade
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 2cm piece of ginger, chopped
  • 2 tbsp mirin
  • 2 tbsp sugar
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 1 tbsp ketchup
  • 1 tsp black pepper
  • Blitz the onion, ginger, garlic and mirin until smooth, then transfer to a mixing bowl and stir in the remaining marinade ingredients. Pat the meat dry and score both sides of the steak with a sharp knife. Transfer the meat to the marinade and massage to coat completely. Cover and leave in the fridge for at least 4 hours.
  • When ready, barbecue or griddle the steaks for 15 mins, turning frequently, until cooked through and caramelised. Meanwhile, pour the leftover marinade into a small saucepan and simmer for 15 mins to thicken. When the steaks are done, slice into 1.5cm slices and transfer to a platter. Brush the tops with the sauce, sprinkle with chives, and serve with fried rice and extra sauce on the side.
45 mins
6 serving

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