Korean Barbeque Style pork Chops Recipe

Korean Barbeque Style Pork Chops
Based on Daeji Bulgogi
Submitted By: Taz


4 Boneless Pork Loin Chops (Daeji Gogi) - ¾ inch thick, trimmed (apx 10 oz each)
4 cloves Fresh Garlic (Maneul) - minced fine
2 Green Onions (Pa) - sliced thin
¼ inch piece Fresh Ginger (Saenggang) - minced fine = apx 1 tsp
¼ Cup Korean Soy Sauce (Guk Ganjang)
2 Tbs Honey (Kkul)
1 Tbs Korean Chile Paste (Gochujang) - can substitute sriracha sauce if desired
1 tsp Toasted Sesame Oil (Chamgireum)
Freshly Ground Black Pepper (Huchu) to taste
2 Tbs Oil (Seog-Yu) for skillet - can use olive, canola, grape seed, vegetable, or bean oil
¼ Cup Asian Pear Juice/Purée (Bae Juseu/Bae Pyuli) - can substitute apple juice (Sagwa Juseu)
1-2 Tbs Toasted Sesame Seeds (Bokkeun-Kkae)
2 Tbs Radish Sprouts (Muwoosoon) - rough chopped

  1. In a medium non reactive bowl, whisk together the garlic, green onion, ginger, soy sauce, honey, chile paste, sesame oil, pepper to taste (apx ½ tsp), and pear juice/purée (if using) until well incorporated
  2. Add the pork chops to the mixture and toss to thoroughly coat - Set aside to marinade for a minimum 30 minutes (up to 4 hours)
  3. Heat the olive oil in a 12 inch cast iron skillet over medium-high heat until shimmering
  4. Remove pork chops from marinade, shake off any excess (DO NOT DISCARD MARINADE), and place in the skillet - Allow chops to cook undisturbed until nicely seared and browned (apx 3-5 minutes) - Flip and pour the reserved marinade over the top - Allow to cook for another 3-5 minutes until chops are cooked through (internal temperature should register 145ºF) and marinade has reduced to a thick sauce/glaze*
  5. Garnish as desired and serve hot along with rice and a selection of Korean side dishes (Banchan) 
   * Pear/Apple Juice tenderizes the meat and adds sweetness to the final sauce/glaze while increasing
     the liquid level allowing you to cook longer on the stovetop without over reducing/burning the
     sauce/glaze, giving you a little wiggle room - it also seems to help keep the chops juicy and not dry

** Depending on your chops, if they are not cooked through after 10 minutes total on the stovetop, you
    may need to transfer the skillet to a 400 ºF oven and allow to roast for 8-10 minutes to cook the
    chops through to the proper internal temperature without drying them out

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