Korean Pork Flat Iron Steak With Fresh Kimchi Recipes

KOREAN PORK FLAT IRON STEAK WITH FRESH KIMCHI

Steps:

• 1. In large hotel pan or plastic tub, place pork steaks. In large mixing bowl, combine all marinade ingredients; mix well and pour over pork, thoroughly coating all pieces on all both sides. Let marinate in refrigerator overnight or no longer than 24 hours.2. Meanwhile, prepare kimchi: Toss napa cabbage with salt in large container. Let stand for 20 minutes to remove excess water from cabbage; drain and pat dry with paper towels.3. In mixing bowl, combine cabbage with remaining kimchi ingredients; mix to evenly incorporate. Refrigerate for 1 hour to develop flavors.4. Remove pork from marinade and pat dry with clean towel. Grill steaks on gas grill or flat top until internal temperature reaches 145 F. Let steaks rest 10 to 15 minutes.5. Meanwhile, prepare Korean gochujang sauce: In saucepan, combine all ingredients; blend thoroughly with burr mixer. Place over medium-low heat and simmer for 3 to 4 minutes to blend flavors. Remove from heat; hold hot for service.6. To serve, bias slice pork steaks against the grain 1/8- to ¼-inch thick. Serve with kimchi and gochujang sauce.Photo courtesy of National Pork Board

KOREAN BULGOGI PORK

Steps:

• Prepare the pork tenderloin by cutting it into very thin slices. Place the meat in a ziploc bag. Set aside.
• In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
• Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until it's browned on both sides. Remove from skillet to a bowl and set aside.
• Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
• Serve over cooked rice or noodles and garnish with chopped green onions.

KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)

Steps:

• Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!