Gochujang Pork Shoulder Steaks

Sweet meets heat! Crispy pork meets gochujang glaze. This Korean-inspired dish is weeknight magic. 🇰🇷 #PorkPerfection. Calling all spice lovers and flavour adventurers! This sizzling beauty is pure Korean comfort food with a crispy, sweet-spicy kick. Bet you can’t resist just one bite! #KoreanFoodCravings #DinnerWinner

My daughter’s obsession with all things Korean food got me on a delicious exploration, and let me tell you, this Gochujang Pork Shoulder Steak recipe is a revelation! It’s quick, easy, and packs a flavour punch that had me ditching my old pork chop routine forever.

The magic lies in simplicity. Pan-fried pork shoulder steaks develop a beautifully crisp crust thanks to Korean high-heat cooking, locking in those juicy juices we all love. Then comes the star of the show – the gochujang glaze. This sweet and spicy Korean chili paste adds a depth of flavour that’s both comforting and exciting.

Don’t be intimidated by the “spicy” part. You can control the heat level to your preference, making it perfect for both timid taste buds and spice aficionados. And the best part? This dish comes together in a flash, making it a lifesaver on busy weeknights.

The beauty of Gochujang Pork Shoulder Steaks goes beyond convenience. It’s a gateway to Korean Flavors, an effortless way to introduce your family (or yourself!) to the wonders of Korean cuisine. Pair it with an array of banchan, the traditional Korean side dishes, for a full-fledged culinary adventure. Trust me, the combination of textures and tastes is pure magic.

This dish isn’t just delicious, it’s a testament to the power of culinary exploration. Inspired by my daughter’s love, I discovered a flavour bomb that’s become a family favourite. So, go ahead, unleash your inner Korean chef, and whip up some Gochujang Pork Shoulder Steaks. You might just discover your new go-to comfort food!

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Gochujang Pork Shoulder Steaks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Korean


  • 6 bone-in pork shoulder chops (about 1-inch thick)
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1/2 tsp ginger, minced
  • 1/4 tsp sesame oil
  • freshly ground black pepper
  • oil


  1. Pat the pork chops dry with paper towels then season generously with black pepper.
  2. Heat the oil in a large skillet or grill pan over medium-high heat. Sear the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
  3. In the same pan, combine gochujang, soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
  4. Return the pork chops to the pan and coat them with the gochujang glaze. Simmer for an additional 1-2 minutes, allowing the sauce to reduce and caramelize slightly.
  5. Transfer the pork chops to plates, drizzle with any remaining sauce, and sprinkle with sesame seeds, if desired.
  6. Serve immediately with cooked white rice.



9 Responses

  1. wow This looks super JUICY and flavourful!

  2. Eha Carr says:

    Once you have a good quality pork chop this is easy – shall definitely try!

  3. Incredible! This is a wonderful recipe.

  4. Oh man – these pork shoulder steaks look incredible! They seem to be so moist from the inside with such a lovely caramelization from the outside. I’m not familiar with gochujang curry, but I bet it adds a ton of flavour.

  5. This is a beautiful dish! I love pork, and I am a huge gochujang fan! Lucky for me, I was able to find gochujang without garlic online. Making this soon!

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