Haven’t tried gochujang paste? For heat aficionados, it’s the perfect Korean condiment to spice up your grilling.
Combining the intense flavor of chile powder with subtly sweet rice vinegar and fruited preserves, this paste makes a great baste for chicken wings as well.
If you can’t find any type of fermented-chile bean paste in your local store, you can substitute sriracha, harissa or any red chili paste.
For Grilled Gochujang Pork
- 1 cup apricot preserves
- 1/2 cup orange juice
- 1/4 cup gochujang (chili bean paste)
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 teaspoons minced garlic in oil
- 6 boneless pork chops
- 1 Mix all ingredients except chops in a large bowl. Place the pork chops into the sauce, turning to coat. Cover and refrigerate 30 minutes.
- 2 When ready, heat outdoor grill.
- 3 Tear off 6 large pieces of foil. Remove 1 pork chop into each foil square and evenly divide the marinade among all 6 chops.
- 4 Fold and seal each packet and place over indirect heat on the grill with the sealed side facing up.
- 5 Close lid and cook about 45 minutes, or until pork is cooked through.
- 6 NOTE: Of course this can also be done in your oven with the temperature at 350-degrees F. Or simply cook your chops on the grill and baste with marinade when it is almost completely cooked through.