Korean-Style Roasted Pork Bokkeum
A flavorful and spicy Korean-inspired pork dish, perfect for a weeknight dinner. This roasted pork bokkeum is a twist on traditional Korean jjim.
Ingredients
- ●1 pound Pork shoulder, bonelessskin removed
- ●2 tablespoons GochujangKorean chili paste
- ●2 tablespoons Soy sauceor tamari for gluten-free option
- ●2 tablespoons Brown sugar
- ●2 cloves Roasted garlic, mincedmashed or pressed
- ●1 tablespoon Ginger, gratedfresh
- ●1/4 cup Green onions, thinly slicedfor garnish
- ●1 tablespoon toasted sesame seedsfor garnish
Instructions
- 1
1. Preheat oven to 425°F (220°C).
- 2
2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and ginger.
- 3
3. Place the pork shoulder in a large bowl and brush the gochujang mixture evenly over both sides of the meat.
- 4
4. Let the pork marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5
5. Remove the pork from the marinade and place it on a baking sheet lined with parchment paper.
- 6
6. Roast the pork in the preheated oven for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C).
- 7
7. While the pork is cooking, prepare the bokkeum sauce by whisking together 2 tablespoons of gochujang, 2 tablespoons of soy sauce, and 1 tablespoon of brown sugar in a small bowl.
- 8
8. Once the pork is done roasting, let it rest for 10 minutes before slicing it thinly against the grain.
- 9
9. In a small pan, heat 1 tablespoon of oil over medium-high heat.
- 10
10. Add the sliced pork to the pan and cook for 2-3 minutes per side, or until caramelized and crispy.
- 11
11. Brush the bokkeum sauce evenly over the pork and serve hot, garnished with green onions and toasted sesame seeds.