Korean Pork Chops
Prep time
Cook time
Total time
Korean pork chops marinated in a gochujang sauce marinade.
Serves: 4 servings
  • 4 9-ounce Bone in Loin Pork Chops, 1 inch thick
Marinade**see notes
  • 1 scallion, finely chopped
  • 3 tablespoons gochujang sauce (also known as korean chili paste) Amazon link
  • 3 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons chinese rice wine (I subbed white wine no problem)
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 2 teaspoons fresh ginger root, peeled and minced
  • 2 cloves garlic, minced
  • Asian slaw (recipe below)
  1. To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl.
  2. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade.
  3. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours.
  4. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean.
  5. Remove pork from marinade – do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes.
  6. Divide slaw among 4 dinner plates. Top each with a chop and serve immediately.
**I like to create a second batch of marinade and reduce it down into a sauce to serve with the meat. There are arguments on whether reusing a marinade as sauce is safe and it often has protein in it that causes it to look scummy after cooking. So we create a separate fresh batch for sauce.
Recipe by The Adventure Bite at https://theadventurebite.com/korean-pork-chops/