Korean Pork Kebabs
Deborah
Tender pork with a lovely warmth and spice. Enjoy at a BBQ or with some stir-fried rice and vegetables.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinating time - 1 to... 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Main
Cuisine Korean
- 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
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.
- 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:
Keyword barbecue, BBQ, gochujang, pork shoulder steaks, summer food