GochuJang is a Korean sauce that is kind of new to me. It is a red chile paste that contains glutinous rice, fermented soybeans, salt and sweetener.  It has a pretty unique flavor, it’s super thick and is pretty strong – meaning it really needs to be stirred into something to make a sauce or marinade rather than using it as is out to the jar.  GochuJang really gives your food a kick and a nice depth of flavor.  I’ve picked up mine at MultiFood in Windsor.

super thick!

I wanted to make a marinade with gochujang. I placed pear, garlic, soy, gochujang, brown sugar and sesame oil in my food processor and processed until smooth.

I then added the marinade to thin strips of pork loin in a large ziploc bag. I let refrigerated and let the pork marinade for 6 hours.

When it was time to eat I heated my large cast iron skillet over medium high heat. I added chopped bacon to skillet with a tiny bit of water.  The water keeps the bacon from burning initially, letting it warm up and render some fat.  I let the bacon cook for several minutes, stirring occasionally until it was nicely crisp.  I removed the bacon from the skillet and kept it warm.

I then added ½ TB of vegetable oil to the skillet. I placed half the pork into the skillet in a single layer.  I seasoned with salt and let it cook 1 minute.

Then I gave the pork a stir and continued to cook for 3 minutes, stirring occasionally. I removed the pork from the skillet and kept it warm with the bacon.   I added another TB of oil to the skillet and repeated with the rest of the pork.

When the second batch of pork was cooked I added the rest of the pork and bacon back to the skillet, stirred and cook another minute.

I served over rice topped with sliced scallions.

How did it taste? DELICIOUS!  Such a unique taste from the GochuJang.  And the addition of bacon gave a nice crunchy unexpected texture to the dish.  Yum! 

GochuJang Pork
  1. ¼ pear, seeds removed and roughly chopped
  2. 1 clove of garlic, roughly chopped
  3. 2 TB soy sauce
  4. 1 TB gochujang
  5. 1 TB brown sugar
  6. 1 TB toasted sesame oil
  7. 4 slices of bacon, roughly chopped
  8. 1 TB water
  9. 1 LB pork loin, cut into thin strips
  10. 1 ½ TB vegetable oil, divided
  11. Salt
  12. 2 scallions, thinly sliced
  1. Place pear, garlic, soy sauce, gochujang, brown sugar and sesame oil in a food processor. Process until smooth.
  2. Place pork strips in a large Ziploc bag. Add the marinade from the food processor, mix and refrigerate for 3-8 hours.
  3. Place large skillet over medium high heat. Add bacon and water and cook, stirring occasionally until bacon is crisp. Remove from skillet and keep warm.
  4. Add ½ TB of the oil to the skillet. Add half of the pork to the skillet and season with salt. Cook for undisturbed for 1 minute then stir. Continue to cook for 3 additional minutes stirring occasionally. Remove from the skillet, keep warm and add the remaining TB of oil. Repeat with the remaining pork.
  5. When all the pork is cooked add all the meat back to the skillet, stir and cook an additional minute.
  6. Serve over white rice topped with scallions.
  1. Serves 4
  2. GochuJang is a Korean red chile paste which can be purchased in Asian markets
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