Korean Pork Kebabs
Tender pork with a lovely warmth and spice. Enjoy at a BBQ or with some stir-fried rice and vegetables.
Ingredients
- 4 pork shoulder steaks each steak cut into 6 chunks
For the marinade:
- 30 ml (2 tbsp) gochujang (see Notes)
- 30 ml (2 tbsp) soy sauce
- 2 cloves garlic crushed
- 25 g (0.9 oz) piece of ginger peeled (or skin left on for extra warmth) and grated
- 1.5 tbsp mirin
- 20 g (0.7 oz) 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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Nutrition
Calories: 294kcal | Carbohydrates: 12g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 122mg | Sodium: 553mg | Potassium: 796mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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