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Home » Recipes

Korean Pork Kebabs

Published: Jun 29, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Korean Pork Kebabs, Korean Pork Kebabs
Jump to Recipe Print Recipe

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.

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You might also like to try:

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  • slow-cooker korean pulled chicken
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  • spicy pork and peanut noodles
  • spicy beef and crushed cucumber stir-fry

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Korean Pork Kebabs, Korean Pork Kebabs

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

  1. 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.
  2. 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.
  3. Enjoy as a selection of barbecued food with salads, with flatbreads or with some stir-fried rice and vegetables.
Korean Pork Kebabs, Korean Pork Kebabs

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Korean Pork Kebabs, Korean Pork Kebabs

Korean Pork Kebabs

Deborah
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinating time - 1 to... 3 hours hrs
Course Main, Main Course
Cuisine Korean
Servings 4 people

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.

 

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
Keyword barbecue, BBQ, gochujang, pork shoulder steaks, summer food
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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