I bought a pack of pork shoulder steaks and decided I wanted to make kebabs...I just needed to decide on a marinade! After much discussion, I went for Korean flavours to make this Korean pork kebabs recipe! Using the majority of the sauce ingredients from our slow-cooker korean pulled chicken recipe to make the marinade, the pork turns out lovely and tender with a lovely warmth and spice.
The kebabs can be cooked on the barbecue if the weather's being kind and under the grill if it's not!
It's a quick dish to prepare and cook, with a pretty short marinating time in between, and great to enjoy as a selection of barbecued food with salads, breads and sauces, or with some stir-fried rice and vegetables.
Tips
- Gochujang is a hot/sweet fermented condiment from Korea – if you can’t find it in your local supermarket or South Asian grocers, use a fermented black bean paste or umami paste.
- This Korean pork kebabs recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- pork dishes
- slow-cooker korean pulled chicken
- korean-style chicken stew
- spicy pork and peanut noodles
- spicy beef and crushed cucumber stir-fry
Latest Recipes
Ingredients
- 4 pork shoulder steaks, each steak cut into 6 chunks
For the marinade:
- 30ml gochujang (see Tips)
- 30ml soy sauce
- 2 cloves garlic, crushed
- 25g piece of ginger, peeled (or skin left on for extra warmth) and grated
- 1.5 tbsp mirin
- 20g soft light brown sugar
- 0.5 tsp sesame oil
- a few grinds of freshly ground black pepper
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Instructions
- Mix all the marinade ingredients in a bowl or large sandwich bag and add the chunks of pork. Marinate in the fridge for 1 to 3 hours.
- Heat the BBQ or grill to high. Thread 6 cubes of pork on to 4 long metal skewers, leaving a slight gap (about 1cm) between each chunk, so that they cook evenly. Cook on the BBQ or under a hot grill for 10 to 12 minutes, baste with any spare marinade and turn 3 times at regular intervals, until cooked through.
- Enjoy as a selection of barbecued food with salads, with flatbreads or with some stir-fried rice and vegetables.
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Korean Pork Kebabs
Ingredients
- 4 pork shoulder steaks each steak cut into 6 chunks
For the marinade:
- 30ml gochujang (see Notes)
- 30ml soy sauce
- 2 cloves garlic crushed
- 25g piece of ginger peeled (or skin left on for extra warmth) and grated
- 1.5 tbsp mirin
- 20g soft light brown sugar
- 0.5 tsp sesame oil
- a few grinds of freshly ground black pepper
Instructions
- Mix all the marinade ingredients in a bowl or large sandwich bag and add the chunks of pork. Marinate in the fridge for 1 to 3 hours.
- Heat the BBQ or grill to high. Thread 6 cubes of pork on to 4 long metal skewers, leaving a slight gap (about 1cm) between each chunk, so that they cook evenly. Cook on the BBQ or under a hot grill for 10 to 12 minutes, baste with any spare marinade and turn 3 times at regular intervals, until cooked through.
- Enjoy as a selection of barbecued food with salads, with flatbreads or with some stir-fried rice and vegetables.
Notes
- Gochujang is a hot/sweet fermented condiment from Korea – if you can’t find it in your local supermarket or South Asian grocers, use a fermented black bean paste or umami paste.
- This Korean recipe is easily adapted if you’re cooking for less or more people.
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