Spicy Gochujang Marinade
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 ΒΌ 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.
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