Korean Pork Flat Iron Steak With Fresh Kimchi Recipes

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KOREAN PORK FLAT IRON STEAK WITH FRESH KIMCHI



Korean Pork Flat Iron Steak with Fresh Kimchi image

Categories     Entree

Yield 25 servings

Number Of Ingredients 1

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

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 SPICY MARINATED PORK (DAE JI BOOL GOGI)



Korean Spicy Marinated Pork (Dae Ji Bool Gogi) image

This spicy Korean pork is very good served with rice, kimchi, and salad.

Provided by funinthesun

Categories     World Cuisine Recipes     Asian     Korean

Time 4h

Yield 8

Number Of Ingredients 12

¼ cup rice wine vinegar
2 tablespoons soy sauce
½ cup gochujang (Korean hot pepper paste)
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
2 tablespoons red pepper flakes
½ teaspoon black pepper
3 tablespoons white sugar
3 green onions, cut into 2 inch pieces
½ yellow onion, cut into 1/4-inch thick rings
1 (2 pound) pork loin, cut into 1/4 inch slices
¼ cup canola oil

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!

Nutrition Facts : Calories 300.3 calories, Carbohydrate 16.8 g, Cholesterol 55.1 mg, Fat 17.3 g, Fiber 1 g, Protein 19.2 g, SaturatedFat 4.2 g, Sodium 390.3 mg, Sugar 8.3 g

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Top Asked Questions

How to make spicy Korean pork?
This spicy Korean pork is very good served with rice, kimchi, and salad. 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.
How to make kimchi in Korea?
In Korean dramas, they usually serve this in a stone bowl called dolsot. In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is not red anymore. Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine.
How to make kimchi pork stir fry?
This kimchi pork may look like a red hot mess, but it is a classic flavor combination that is captured in this simple stir fry with just 5 ingredients. Heat pan to medium high heat. Add pork belly and onion. Cook for 2-3 minutes stirring until pork and onion are slightly browned.
How to cook pork belly in kimchi brine?
In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is not red anymore. Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine. Simmer for 2 minutes.

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