Korean Style Pork Chops Recipes

KOREAN STYLE PORK CHOPS

Steps:

• Preheat oven to 400 F degrees.
• In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
• Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
• Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

KOREAN PORK CHOPS WITH GOCHUJANG MARINADE

Steps:

• To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. 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. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.

KOREAN PORK CHOPS

Steps:

• In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce.
• Pour half of marinade over the pork chops and allow to sit for 10 minutes.
• Reserve the remaining half of the marinade.
• Heat olive oil in a large skillet over medium-high heat.; add pork chops to skillet, discard the marinade left in the bowl.
• Cook chops until browned on one side, about 6 minutes.
• Turn the chops over and add the reserved marinade to the pan.
• Cook for 6 more minutes, or until the pork reaches an internal temperature of 160 degrees.
• Allow to rest for a few minutes before serving.

GRILLED KOREAN-STYLE BBQ GLAZED PORK CHOPS WITH RED ONIONS AND BABY BOK CHOY

Steps:

• Preheat a grill to medium-high heat. Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl. Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce. Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water.
• Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Grill the onions until they are soft. Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling. Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl.
• Put the bok choy in a large bowl and cover with plastic wrap. Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes. Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side. Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce. Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side.

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!

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

SOJU PORK CHOPS

Steps:

• Heat the olive oil and butter in a skillet over high heat. Season the pork chops with salt and pepper, then place in the skillet in the hot oil; cook until browned on both sides, about 3 minutes per side. Reduce heat to medium and continue cooking until the pork is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork chops from the skillet, and set aside. Add the sliced onion to the skillet; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the lemon juice and soju, scraping up any brown bits from the bottom of the skillet. Simmer until liquid as reduced, about 2 minutes. Season with salt and pepper, and drizzle the sauce over the pork chops for serving.

GRILLED KOREAN PORK CHOPS (OMAC)

Steps:

• Mix all ingredients except chops.
• Put chops in a flat Pyrex baking dish and pour marinade over it; cover and refrigerate for at least 1 hour to overnight.
• For OAMC: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
• Place the bag on a refrigerator shelf to thaw.
• To cook: Follow cooking directions.
• When ready to cook, discard marinade and grill chops until done (160°F on a meat thermometer).