Ingredients with Measurements:
- 1 lb pork tenderloin
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
- 1 tablespoon sesame seeds
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Ziplock bag
Step-by-step instructions:
1. In a mixing bowl, combine gochujang, soy sauce, rice vinegar, honey, garlic, sesame oil, ginger, black pepper, scallions, and sesame seeds. Mix well.
2. Place the pork tenderloin in a ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the pork from the marinade and discard the excess marinade.
5. Grill the pork for 5-7 minutes on each side, or until the internal temperature reaches 145°F.
6. Let the pork rest for 5 minutes before slicing.
7. Serve with your favorite sides.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-14 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 13g
Protein: 30g
Substitutions for ingredients:
- Pork tenderloin can be substituted with pork chops or chicken breasts.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Scallions can be substituted with chopped onions or shallots.
Variations:
- Add sliced onions or bell peppers to the marinade for extra flavor.
- Use the marinade for beef or shrimp instead of pork.
- Make a dipping sauce with extra gochujang, soy sauce, and rice vinegar.
Tips and tricks:
- Make sure to let the pork rest before slicing to keep the juices inside.
- If using a grill pan, make sure to oil it before grilling.
- Double the recipe to have leftovers for the week.
Storage instructions:
Store the leftover pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the microwave or oven until heated through.
Presentation ideas:
Slice the pork and arrange it on a platter with your favorite sides.
Garnishes:
Garnish with chopped scallions and sesame seeds.
Pairings:
Pair with steamed rice, roasted vegetables, or a green salad.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
- Green salad
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the pork is not cooked through, continue grilling until the internal temperature reaches 145°F.
- If the pork is dry, make sure to let it rest before slicing and serve with a dipping sauce.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gochujang is a traditional Korean chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It has been used in Korean cuisine for centuries and is known for its spicy and savory flavor.
Flavor profiles:
Spicy, savory, sweet, tangy
Serving suggestions:
Serve with steamed rice and roasted vegetables for a complete meal.
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Region: Korean