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Spicy Gochujang Marinade

Spicy Gochujang Marinade

Brian Lagerstrom Watch it .gravy
sauce korean
50 g gochujang
20 g soy sauce
5 g paprika
50 g onion
15 g garlic cloves
20 g sesame oil
50 g honey
50 g rice vinegar
1 kg skirt steak

Blender Method

  1. 1. Combine 50g gochujang, 20g soy sauce, 5g paprika, 50g onion (roughly chopped), 15g garlic cloves, 20g sesame oil, 50g honey, and 50g rice vinegar in a blender and blend on high for 30-45 seconds until smooth.

By Hand

  1. 2. Grate onion on the largest holes of a box grater. Grate garlic with microplane.
  2. 3. Mix the grated onion and garlic with gochujang (or the sriracha-miso-sugar mixture) with the rest of the ingredients.

To Use

  1. 4. Use this marinade on meats like 1kg skirt steak (or thin-sliced pork chops, boneless chicken thighs, or tofu). Salt your meat (about 5g/1t per pound) and allow to sit for 10 min.
  2. 5. Add half the marinade & marinate 20-30 minutes in the fridge.
  3. 6. If using skirt steak, grill on a very hot, oiled grill for about 4min on the side 1, 3min on side 2 until meat is 130F/55C.
  4. 7. Rest for 10 minutes, then brush on reserved marinade & slice.

For skirt steak or thin-sliced pork chops, chicken thighs, tofu