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.
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!
- ¼ pear, seeds removed and roughly chopped
- 1 clove of garlic, roughly chopped
- 2 TB soy sauce
- 1 TB gochujang
- 1 TB brown sugar
- 1 TB toasted sesame oil
- 4 slices of bacon, roughly chopped
- 1 TB water
- 1 LB pork loin, cut into thin strips
- 1 ½ TB vegetable oil, divided
- 2 scallions, thinly sliced
- Place pear, garlic, soy sauce, gochujang, brown sugar and sesame oil in a food processor. Process until smooth.
- Place pork strips in a large Ziploc bag. Add the marinade from the food processor, mix and refrigerate for 3-8 hours.
- 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.
- 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.
- When all the pork is cooked add all the meat back to the skillet, stir and cook an additional minute.
- Serve over white rice topped with scallions.
- Serves 4
- GochuJang is a Korean red chile paste which can be purchased in Asian markets