This Korean-style pork steak with gochujang is a five-ingredient dish. The only preparation required is patting the meat dry to ensure even browning and mixing the seasonings to make a sauce in which the meat is cooked. Cooking is in two stages—browning the pork steaks and then simmering them in the seasonings. By the time the pork is tender, the sauce has reduced to a sticky paste that glazes the meat beautifully. Salty, sweet and packed with lots of heat, the dish cooks in about 20 minutes.
Gochujang is a Korean chili paste. It is hotter than Sriracha and most store-bought sambal oelek in jars. But it isn’t just the level of heat that differentiates gochujang from chili pastes in other parts of Asia. Gochujang is a fermented chili paste and the fermentation gives it a richer flavor.
Can Sriracha, sambal oelek or homemade chili paste be substituted? Sure! But you may need to adjust the amount of the other seasonings to suit the flavor of your chili paste.
Can the same seasonings be used for chicken or fish? Yes, oh yes!
- 3 pork steaks
- 1 tablespoon cooking oil
- 3 teaspoons gochujang
- 3 tablespoons light soy sauce (I used Kikkoman)
- 3 teaspoons sugar
Lay the pork steaks flat. Pat both sides dry with paper towels.
Heat the oil in a frying pan. Arrange the pork steaks in a single layer. Cook over high heat for about a minute and a half or until the underside is lightly browned then flip to brown the other side.
Mix together the gochujang, soy sauce and sugar. Add half a cup of water and stir.
Pour the mixed seasonings over the pork steaks. Bring to the boil, lower the heat and cover the pan. Cook for 15 to 20 minutes or until the meat is tender and the sauce has reduced to a sticky glaze (the actual cooking time depends on the thickness of the pork steaks).
Serve the Korean-style pork steak with gochujang over rice.