Korean Pork Sticks

Serves 1
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Directions

  1. 1Mix all marinade ingredients in a large bowl, reserving 1/3 of a cup for brushing the meat sticks as they sizzle.
  2. 2Mix all marinade ingredients in a large bowl, reserving 1/3 of a cup for brushing the meat sticks as they sizzle.
  3. 3Mix all marinade ingredients in a large bowl, reserving 1/3 of a cup for brushing the meat sticks as they sizzle.
  4. 4Prepare your pork shoulder by cutting it into little medallions about a quarter inch thick.
  5. 5Prepare your pork shoulder by cutting it into little medallions about a quarter inch thick.
  6. 6Prepare your pork shoulder by cutting it into little medallions about a quarter inch thick.
  7. 7Dunk the pork into the marinade for up to four hours, making sure every piece is perfectly coated.
  8. 8Dunk the pork into the marinade for up to four hours, making sure every piece is perfectly coated.
  9. 9Dunk the pork into the marinade for up to four hours, making sure every piece is perfectly coated.
  10. 10Thread the pieces of meat onto skewers and grill them over direct heat for about three minutes per side.
  11. 11Thread the pieces of meat onto skewers and grill them over direct heat for about three minutes per side.
  12. 12Thread the pieces of meat onto skewers and grill them over direct heat for about three minutes per side.
  13. 13Once they're almost done, brush them with the remaining marinade.
  14. 14Once they're almost done, brush them with the remaining marinade.
  15. 15Once they're almost done, brush them with the remaining marinade.
  16. 16Sprinkle with sesame seeds.
  17. 17Sprinkle with sesame seeds.
  18. 18Sprinkle with sesame seeds.
  19. 19Add a squirt of kimchi mayo.
  20. 20Add a squirt of kimchi mayo.
  21. 21Add a squirt of kimchi mayo.
  22. 22Finish it off with some chives.
  23. 23Finish it off with some chives.
  24. 24Finish it off with some chives.

Ingredients

  • 3 lb Pork shoulder, cut into 2” x 2” by 1/4” squares
  • 3 lb Pork shoulder, cut into 2” x 2” by 1/4” squares
  • 3 lb Pork shoulder, cut into 2” x 2” by 1/4” squares
  • 0.5 cup Gochujang, fermented red pepper paste
  • 0.5 cup Gochujang, fermented red pepper paste
  • 0.5 cup Gochujang, fermented red pepper paste
  • 6 tbsp soy sauce
  • 6 tbsp soy sauce
  • 6 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 4 tbsp brown sugar
  • 4 tbsp brown sugar
  • 4 tbsp brown sugar
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp ginger powder
  • 2 tsp ginger powder
  • 2 tsp ginger powder
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • Black and white sesame seeds
  • Black and white sesame seeds
  • Black and white sesame seeds
  • Chives
  • Chives
  • Chives
  • Kimchi Mayo
  • Kimchi Mayo
  • Kimchi Mayo

Equipment

large bowlskewersgrill

Tips

  • Reserve some marinade for brushing the meat sticks as they sizzle.
  • Ensure every piece of pork is perfectly coated during marination.
  • Roll the skewers around on the grill to prevent burning.
  • Soak skewers for at least 1 hour before use.