Grilled Gochujang Pork With Fresh Sesame Kimchi Recipe (2024)

No pork here, so I wonder if this recipe might work with boneless, skinless chicken thighs. Looks feasible.

Three modifications:1. I bought thin-cut pork chops instead of pork shoulder (less work)2. I don’t like the idea of eating raw cabbage, so I marinated and cooked the Bok Choi together with the pork. 3. Couldn’t find the Korean Chili laste, so i used Chinese chili paste instead.

Why use low sodium soy sauce and then add salt?

We loved the dish with its different flavor profile but needs three modifications. 1) double the marinade for pork/onions reserving 1/2 to baste before pulling off grill 2) grill onions in a grill basket to avoid them falling between the grates. 3) Add more chili paste snd peppers for a bit more flavor.

Tofu, mushrooms, and peppers.

Control. Use as much or as little salt as you like. I only keep LS soy sauce.

Very nice recipe. Easy prep. I used a pork tenderloin (easy to make the thin medallionsl, otherwise I followed the recipe as written. I did marinate the meat for three hours before grilling outside, which goes fast - I started the onions before the pork so both would be ready together. The kimchi is a winner - super easy - I will make it with other dishes. We like the different way to grill a pork tenderloin - the thin medallions make for fast grilling - we're thinking of other marinades to use

My entire family loved this recipe. We went for the spiciest gochujang we could find. Oddly, couldn't track down gochugaru, but I have a feeling the crushed red pepper I used worked just as well. I wish they would change the recipe to say that the pork needs to be thinly sliced against the grain instead of "crosswise," which is just an odd word to use. Let the bok choy sit at room temp for a few hours before serving.

We loved loved loved this recipe. 15 minutes total time is incredibly optimistic (it took us closer to 40 with everything cut and prepped in advance). As someone else mentioned, make the quick kimchi a few hours ahead of time.

I do not find any kimchi in the list of ingredients. But if I make this, I will just add dark sesame oil to my cabbage kimchi.How much of this product is called for in this recipe?

Made just the pork, with flattened pork tenderloin medallions. It was delicious. Next time will pan sautee it as the broiler here didn't do such a great job and it was too windy to BBQ

Great marinade! Been looking for a recipe for gojuchang! Definitely make this again! I used thinly sliced, lightly flattened pork tenderloin, added a bit of ketchup to the marinade also. It would be great on chicken as well.

I used roughly chopped cabbage instead of bok Choi. Massaged it with the marinade as directed.

My entire family loved this recipe. We went for the spiciest gochujang we could find. Oddly, couldn't track down gochugaru, but I have a feeling the crushed red pepper I used worked just as well. I wish they would change the recipe to say that the pork needs to be thinly sliced against the grain instead of "crosswise," which is just an odd word to use. Let the bok choy sit at room temp for a few hours before serving.

Yum! I had a pork sirloin roast in the freezer that hubby sliced nicely (helps a lot for it to be only partially defrosted) and I had it in the marinade about 3 hrs, the onions only about an hour. The fresh kimchi looks good but I already had a homemade batch in the fridge so used that. I didn't season the pork before marinating (an oversight) but it was just as well, the marinade had enough salt and pepper in it. Lots of leftovers, should make good wraps tomorrow.

Pork shoulder absolutely is the best choice as it lends a nice chew to the finished product and plenty of fat for the gristle. Cooked on flat iron as I found the individual pieces a bit small for the grill after tenderizing. Subbed green tomatoes from the garden for bok choy… I think lots of seasonal veg could work here. Maybe zucchini next time. Wonderfully spicy and the green toms added crisp tartness. Keeps getting better the longer it stays in the fridge.

This is delicious!!! I used pork tenderloin instead of the pork shoulder and marinated it for nearly 3 hours. I also cooked on the grill the shallots and bok choy before immersing them in the sauce. Everything tasted delicious! Will definitely make this one again.

Excellent. Don’t usually like pork because its rather dry, but this was juicy if u double the pork/onion marinade. Forget pork tenderloin and pork chops: pork shoulder is where its at, as demonstrated here. Bok choi kim chi prepared as written was better than I expected as well. Bravo !CG

I've now made this dish a couple times:1. Feel free to add thinly sliced cucumbers or other watery vegetables to the kimchi. I salted beforehand, let it sit, and squeezed out the excess moisture before adding the dressing. Made it crunchier.2. This can be made in a large cast iron indoors I'd you aren't scared of smoke.3.Feel free to eyeball the sauce and marinade. It's better to taste as you go.4. Try partially freezing your pork cut before slicing: it makes it easy to make thin slices.

I have now made this twice; it is in my top 10 favorites. The flavors and textures are extraordinary. Caramelized, well seasoned and not overly spicy pork and the cold crunch of the raw bok choy on top of rice are a perfect combo. Make it as is, other than doubling all of the pork marinade ingredients, as suggested by others. Use pork shoulder (put it in the freezer for an hour ahead of time for easier slicing) and if you can, do not use factory farmed as the taste will be so much better.

Very nice recipe. Easy prep. I used a pork tenderloin (easy to make the thin medallionsl, otherwise I followed the recipe as written. I did marinate the meat for three hours before grilling outside, which goes fast - I started the onions before the pork so both would be ready together. The kimchi is a winner - super easy - I will make it with other dishes. We like the different way to grill a pork tenderloin - the thin medallions make for fast grilling - we're thinking of other marinades to use

The kimchi is the star of this dish. Added extra scallions; maybe add cucumbers, radishes next time.

I only made the grilled pork part of the recipe, but it was delicious. I used the full 2 Tablespoons of gochujang and it was not overly spicy.