Korean barbecue pork chops have a sweet and spicy taste that will make your taste buds burst into song. They go with just about anything: picnic favorites, jasmine rice, delicious salad greens, you name it!
I’ve been reading up on food trends lately, and have found that Korean barbecue ranks very high. The seasonings sound mouthwatering, so for this occasion I decided to create a recipe with a Korean twist. I love all the different ways in which you can make pork. This recipe for Korean barbecue pork chops is great for a quick weeknight meal.
According to what I’ve been reading, Koreans love their pork. Many of Korea’s culinary traditions comes from China, since for centuries China heavily influenced the culture of East Asia. The domestication of pigs for example came first from China and spilled over into Korea.
A key ingredient in Korean cuisine is gochujang.
It’s savory paste made from red chilies, glutinous rice, soy sauce, and fermented soy beans. It is thought to have been used first in 18th century Korea, after trade with China, Europe and Japan introduced chili peppers to the area. Gochujang is a staple in the Korean diet; it is usually mixed with another ingredient because its taste is too strong.
Easy to prepare, juicy and delicious. If you love your pork medium rare, you should cook it to an internal temperature of 145’F, followed by a three minute rest. If you like your chops a little more done, you can cook them to an internal temperature of 160’F.
Step to make homemade Korean style BBQ sauce and marinade:
- Gather all your ingredients and have them chopped, measured and ready to go.
- In a sauce pan (I love my Le Creuset Saucier for this.) on medium heat add the oil then the garlic. Stir fry the garlic until is just start to turn slightly brown. Add the water slowly.
- Add the gochujang and stir well.
- Add the soy sauce.
- Add the ginger.
- Add the brown sugar then bring to a boil. After it boils turn down the heat to low and simmer for about 20 minutes. Remove from the heat and allow to cool in a small pitcher for 15 minutes.
- Place the pork chops in a zip top bag and pour in the BBQ sauce and reserve 1/4 cup for basting. Purge the air and seal the bag. Place in the refrigerator for 2 hours.
- Grill on high and baste with the sauce. Continue grilling until the internal temp hits 145° F or for more done 160° F. Sprinkle with sesame seed and green onion. Enjoy!
Korean barbecue pork chops are a great way to serve an old picnic favorite.
They can be grilled in less than 30 minutes, a definite plus for busy weeknight meals. The pressure of coming up with a new dish to make, especially when I am hosting. The expectations of guests who know I have a food blog, and have spent the day speculating: “What will she make?” Now that I’ve come up with this tasty recipe I feel no pressure. I am ready for my next picnic. When my friends text me and ask: “What are you making?” I will confidently say:” Korean barbecue pork chops!
Korean Barbecue Pork Chops
A perfect meal on the grill for those busy nights. Perfect blend of flavors come from gochujang, ginger, and soy. You will love these.
- In a small saucepan on medium heat oil and stir fry the garlic until it begins to turn color.
- Add water, and slowly mix in the gochujang until well blended.
- Stir in the soy sauce, ginger, and brown sugar.
Bring to a boil. Turn down heat to low, and cook for about 20 minutes. The sauce should change to a deep color. it will not be thick like a traditional barbecue sauce. Remove from heat. Let cool for 15 minutes
Place the pork chops in a zip top bag and pour the sauce. Reserve ¼ cup for basting on the grill. Purge the air and seal the bag. Place in the refrigerator for 2 hours to marinate.
- Preheat grill to medium. Spray with non-stick oil spray to avoid chops from sticking.
Place individual pork chops on the grill and baste with sauce. Cook for about 3 minutes on each side. If the chops are kind of thin, so make sure you don't overcook them. Cook until the internal temperature reaches 145°F or for more done 160°F.
- Place pork chops on a plate, cover and let rest for about 5 minutes. Sprinkle with sesame seeds.