Smoky Korean Pork Muchim
Spicy and savory Korean-inspired pork dish with a rich smoky flavor. A fusion of traditional Korean muchim (seasoned vegetables) with the deep flavor of smoky pork.
Ingredients
- ●1.5 lbs Pork shoulder
- ●2 tbsp GochujangKorean chili paste
- ●2 tbsp Soy sauce
- ●1 tsp Brown sugar
- ●2 cloves Garlic
- ●1-inch piece Ginger
- ●1/4 cup Green onionschopped
- ●1/2 cup Cucumbersliced
- ●1 tsp Korean chili flakes
- ● Black pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a small bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and ginger.
- 3
Rub the mixture all over the pork shoulder, making sure to coat it evenly.
- 4
Place the pork in a large Dutch oven or oven-safe pot with a lid.
- 5
Cover the pot with a lid and transfer it to the preheated oven.
- 6
Braise the pork for 2-3 hours, or until it is tender and easily shreds with a fork.
- 7
While the pork is cooking, prepare the muchim. In a separate bowl, whisk together green onions, cucumber, and Korean chili flakes.
- 8
Once the pork is done, remove it from the oven and let it rest for 10-15 minutes.
- 9
Shred the pork with two forks and add it to the muchim bowl. Toss to combine.
- 10
Season the pork with black pepper to taste.
- 11
Serve the smoky Korean pork muchim hot, garnished with additional green onions if desired.