Sticky Korean Pork Chops
For 2 (For 4)
Soy Sauce: 1 pod (2 pods)
Gochujang: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Honey: 1 pod (2 pods)
Pork Chops: 2 (4)
Gochugaru: 1 pod (2 pods)
Rice Wine Vinegar: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Cucumber: 1 (1)
Broccoli: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Red Chilli: 1 (2)
Jasmine Rice: 1 bag (2 bags)
Per serving: Energy (kcal) 596 Fat 8g of which saturates 2g Carbohydrates 95g of which sugars 26g Protein 43g Salt 3.25g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Korean cuisine has always involved jang, the name for a variety of soy-based fermented sauces. Soy sauce itself is a type of ‘jang’, as is the soybean paste left over once the sauce has been brewed and strained. Jang used to be spiced with various local varieties of peppercorn; but ever since gochu-jang (a soybean paste infused with deep red Korean dried chilli powder) arrived, it has defined so much about South Korean cuisine. Smoky, sweet, and intensely savoury, it pairs well with ingredients like honey and soy that can amplify its key flavours while softening its spiciness, as in these decadently marinated pork chops.
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 45 minsFor 4 - 55 mins
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