Gochujang Pork Scotch Steaks with Bok Choy
A fundamental Korean ingredient, Gochujang past delivers a miso-like flavour boost, but is spiked with a good hum of chilli. It’s great in soups for an umami hit, but we also think it makes a fantastic marinade for pork.
Ingredients
For the Marinade:
2 pork scotch steaks
3-4 Tbsp gochujang paste
2 cloves garlic, minced
3cm piece ginger, finely grated
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp brown sugar
2 tsps sesame oil
½ pear, peeled, cored, and finely grated (a microplane is good here)
To Garnish:
1 tsp sesame oil
1 tsp soy sauce
½ pear, julienned
2 tsp toasted sesame seeds
For the Bok Choy with Gochujang Dressing:
1 Tbsp soy sauce
2 tsp gochujang
2 tsp hoisin sauce
1 clove garlic, finely chopped
2 tsp sesame oil
1 pack bok choy, cut lengthwise into halves (or quarters if large)
2 spring onions, chopped
Method
For the Marinade:
In a medium bowl, whisk together the gochujang, garlic, ginger, rice vinegar, soy sauce, mirin, and sesame oil. Set aside half the mix to use later for the sauce. Add the pear to the remaining mix, add the pork, and marinade for at least 30 minutes, but ideally overnight.
Bring the pork to room temperature. Heat a frying pan and grill the pork for 2 minutes, over a medium to low heat, to ensure the sugars in the marinade don’t burn the meat. Flip the steaks and cook for another 2 minutes, then flip 2 more times (for a total of 8 minutes), and set aside to rest. Add the remaining sauce to the pan along with ½ cup water. Bring to a simmer and reduce by half.
To Garnish:
Slice the pork, plate and drizzle with the sauce. Drizzle over the sesame oil and soy sauce and scatter over the pear and sesame seeds. Serve with the greens.
For the Bok Choy with Gochujang Dressing:
Whisk together the spring onions, soy sauce, gochujang, hoisin sauce, garlic, and sesame oil, along with 2 tablespoons water. Set aside. Blanch or steam the bok choy for 3-4 minutes until just tender. Drain well and drizzle over the dressing; then scatter with the spring onions.