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Spicy Gochujang Marinade

Name: Spicy Gochujang Marinade
Ingredients: 2 lb skirt steak (or thin-sliced pork chops, chicken thighs, tofu); 50 g Korean gochujang or substitute with 20g (1T) sriracha, 20g (1T) miso, and 10g (2 1/2t) sugar (3T ); 20 g soy sauce (4t ); 5 g paprika (2t ); 50 g about ¼ of a large onion, roughly chopped; 15 g garlic cloves (3 large ); 20 g sesame oil (1 1/2T ); 50 g honey (2 1/2T ); 50 g rice vinegar (3T)

This Korean inspired marinade will bring anything you put it on to a 10/10. It scratches every itch, especially for those that like it spicy.

Ingredients

SPICY GOCHUJANG MARINADE

2 lb skirt steak, or thin-sliced pork chops, chicken thighs, tofu
50 g Korean gochujang or substitute with 20g (1T) sriracha, 20g (1T) miso, and 10g (2 1/2t) sugar, 3T
20 g soy sauce, 4t
5 g paprika, 2t
50 g about ¼ of a large onion, roughly chopped
15 g garlic cloves, 3 large
20 g sesame oil, 1 1/2T
50 g honey, 2 1/2T
50 g rice vinegar, 3T

Instructions

BLENDER METHOD:

Combine ingredients in a blender and blend on high for 30-45 seconds until smooth.

BY HAND:

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

INSTRUCTIONS:

Use this marinade on meats like skirt steak, thin-sliced pork chops, boneless chicken thighs, or tofu. Salt your meat (about 5g/1t per pound) and allow to sit for 10 min.
Add half the marinade & marinate 20-30 minutes in the fridge.
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.
Rest for 10 minutes, then brush on reserved marinade & slice.