Name: Gochujang Marinated Pork
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb pork tenderloin or pork chops, sliced 1 inch thick; 1/4 cup gochujang (Korean chili paste); 3 cloves garlic, minced; 1 Tbsp grated fresh ginger; 2 Tbsp soy sauce; 2 Tbsp brown sugar; 2 Tbsp vegetable oil; 2 Tbsp toasted sesame oil; 2 Tbsp rice vinegar

Gochujang, a savory and slightly spicy Korean chili paste, takes center stage in this mouthwatering gochujang marinated pork recipe. When paired with bright, fresh ingredients like garlic, ginger, soy sauce, and sesame oil, gochujang transforms ordinary pork into an extraordinary Korean-inspired dish.

This easy gochujang pork marinade can be used on various cuts of pork, from pork chops to pork tenderloin to pork belly. The marinade delivers a powerful one-two punch of sweetness and heat that makes the pork irresistibly tasty. Grilled, pan-seared, baked, or broiled—no matter how you cook it, gochujang pork is a hands-down winner.

Keep reading to learn all about making this fabulous Korean-style pork at home. We'll cover how to buy quality pork, tips for marinating and cooking, serving ideas, and over a dozen gochujang pork recipe variations to try. Get ready for some serious Korean barbecue flavor!

Selecting the Best Pork for Gochujang Marinade

While the gochujang marinade can jazz up almost any cut of pork, certain types of pork work especially well. Look for these cuts when shopping for your gochujang pork recipe:

Pork shoulder - Also called Boston butt or pork butt, pork shoulder has marbling that keeps it moist during cooking. Slice it into steaks or leave it whole for pulling.
Pork belly - Super flavorful and juicy with luscious fat layers. Cut into slices or chunks before marinating.
Pork chops - Opt for thicker bone-in or boneless chops, which stay tender when grilled or pan-seared.
Pork tenderloin - Quick-cooking and lean, pork tenderloin soaks up the flavors of the gochujang marinade beautifully.
Baby back ribs - The marinade permeates the meaty ribs, giving them a caramelized crust when grilled.

No matter which cut you select, choose pork with ample marbling, which bastes the meat from the inside and prevents it from drying out. For safety, look for pork that's pinkish-red without dark spots.

Crafting the Perfect Gochujang Marinade

Gochujang's distinctive sweet, salty, and spicy taste makes it the star player in this easy Korean-inspired marinade. To build a balanced flavor, mix it with aromatics, acid, oil, a touch of sweetness, and umami from soy sauce or fish sauce.

Here's a master gochujang pork marinade formula you can customize to your taste:

3-4 tablespoons gochujang - Substitute sriracha or sambal oelek if you don't have gochujang.
3-5 garlic cloves, minced
1-2 teaspoons grated fresh ginger - For bolder flavor, use up to 1 tablespoon.
2-3 tablespoons soy sauce or fish sauce - Go for low-sodium soy if marinating for over 2 hours.
1-2 tablespoons honey, maple syrup, or brown sugar - Helps balance the heat and salt.
1-2 teaspoons Asian chili-garlic paste (optional) - Adds a spicy kick.
2 tablespoons toasted sesame oil or vegetable oil
2-3 tablespoons rice vinegar or lime juice - Brightens the marinade.

Mix the ingredients until smooth, adding a splash of water if needed to thin. For best flavor, let the pork marinate for at least 2 to 4 hours in the fridge. Marinating overnight amplifies the flavors.

Cooking Your Gochujang Marinated Pork to Perfection

You'll find instructions below for grilling, pan searing, baking, and broiling gochujang pork to juicy, flavorful perfection.

Grilling Gochujang Pork

The high heat of the grill gives gochujang pork nice charring on the outside while keeping the inside moist and tender. For even cooking, go for pork steaks and chops cut 1 to 1 1/2 inches thick.

First, oil the grill grates well. Then sear the pork over direct medium-high heat for 2 to 3 minutes per side until nicely browned. Move the pork to indirect heat, close the grill lid, and cook until it reaches 145°F internally.

Avoid flare-ups by moving the pork to a cooler part of the grill if needed. Baste the pork with extra marinade during the last few minutes of grilling.

Pan Searing Gochujang Pork

You can totally pan-sear gochujang pork indoors to get that flavorful crust. Use a heavy skillet or grill pan, and pat the pork dry before searing.

Heat the oil over medium-high heat until shimmering. Add the pork and cook undisturbed for 2 to 3 minutes per side until well browned. Reduce the heat if the marinade causes excessive sticking or burning.

Tip the pan and baste the pork with the marinade. Once browned, transfer the skillet to a 375°F oven to finish cooking, about 10 to 15 minutes.

Baking Gochujang Pork

Roasting in the oven lets the pork baste in its juices while gently cooking to tender perfection. Place the marinated pork in a baking dish and cover with foil.

Bake at 375°F for 15 to 30 minutes depending on thickness. Uncover during the last 5 to 10 minutes to brown the pork. Brush with extra marinade a few times as it bakes.

Use an instant-read thermometer to test for doneness; bake until the pork reaches 145°F. Let rest for 5 minutes before slicing.

Broiling Gochujang Pork

Broiling adds a touch of smoky char while quickly cooking the pork. Place the marinated pork on a broiler pan lined with foil 4 to 6 inches under the heat source. Broil for 6 to 8 minutes per side.

Brush with leftover marinade during the last few minutes of broiling. Cook until the pork registers 145°F on a meat thermometer when tested.

Serving Suggestions for Gochujang Pork

A plate of gochujang marinated pork is delicious on its own, but it also pairs beautifully with traditional Korean accompaniments. Consider serving it with:

Steamed rice - The most classic pairing to soak up the spicy sauce.
Lettuce wraps - Wrap bites of pork in lettuce leaves with extra gochujang.
Kimchi - The tangy cabbage provides the perfect contrast.
Sautéed vegetables - Onions, bell peppers, bok choy, and corn complement the pork.
Ssamjang dipping sauce - Mix gochujang, soybean paste, and sesame oil.
Sesame seeds and green onions - Sprinkle over pork for extra flavor and crunch.

A crisp Korean lager or Asian pear cider makes a refreshing beverage pairing. For wine, try an off-dry Riesling or Gewürztraminer. Their sweetness counters the heat of the pork.

Variations for Gochujang Marinated Pork

Once you master the basic gochujang pork recipe, try these tasty twists on the flavorful marinade:

Citrusy Gochujang Pork

1/4 cup gochujang
1/4 cup orange juice
3 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon brown sugar

The fresh orange juice brightens the marinade beautifully.

Gochujang Pork Bulgogi

1/4 cup gochujang
3 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 sliced Asian or Bosc pear

The classic Korean marinade is made easy. The pear lends sweetness.

Gochujang Pork Lettuce Wraps

1/4 cup gochujang
3 tablespoons hoisin sauce
1 tablespoon Sriracha
2 cloves garlic, minced
1 teaspoon minced ginger
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon brown sugar

Customize the wrap with sliced vegetables and fresh herbs.

Gochujang Baby Back Ribs

1/2 cup gochujang
1/4 cup apple juice or cider
3 tablespoons rice vinegar
2 tablespoons minced garlic
2 teaspoons minced ginger
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil

The apple juice gives great flavor to these sticky, finger-licking ribs.

Honey Gochujang Pork Chops

1/4 cup gochujang
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon grated ginger

The honey balances the heat of the gochujang beautifully.

Gochujang Pulled Pork

1/2 cup gochujang
1/4 cup ketchup or chili sauce
3 cloves garlic, minced
1 tablespoon brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon grated ginger

Conclusion

If you love big, bold Korean flavors, mixing up a batch of gochujang marinade is a must. Within minutes, you can infuse pork with sweet heat and aromatics for a next-level Korean barbecue taste.

From pork tenderloin to baby back ribs, the pork possibilities are endless. Just make sure to allow enough marinating time for the gochujang to penetrate the meat. Then grill, pan sear, bake, or broil until caramelized on the outside and juicy on the inside.

Serve your gochujang pork with traditional Korean accompaniments like kimchi and ssamjang. Or keep it simple with just steamed rice and a drizzle of sesame oil. However you choose to enjoy it, this Korean marinade turns ordinary pork into an extraordinary meal.

FAQ

What is gochujang?

Gochujang is a thick, sweet, and spicy fermented Korean chili paste. It provides a distinctive savory, slightly smoky flavor along with mild heat. The chili paste is made from chili powder, glutinous rice, fermented soybeans, salt, and sometimes sweeteners like sugar or honey.

What cuts of pork work best?

Opt for flavorful, well-marbled cuts like pork shoulder, pork belly, pork chops, tenderloin, or baby back ribs. The fat keeps the pork moist and tender. Avoid lean cuts like loin, which can dry out.

How long should I marinate the pork?

For best results, marinate the pork for 2 to 4 hours in the fridge. This allows the gochujang to permeate the meat. Marinating overnight gives even more flavor. If short on time, 1 hour of marinating will still impart taste.

Can I use other chili pastes instead of gochujang?

You can substitute sriracha or sambal oelek for the gochujang in the marinade. While they won't provide the exact same flavor, they will still infuse the pork with heat and tang. Adjust other seasonings like sugar and vinegar to balance.