Lunch: Gochujang Pork Shoulder Steaks

Recipe by Chef Rachel Yang Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

Ingredients

8 garlic cloves, peeled, crushed
1 2" piece ginger, peeled, sliced
1/2 cup dry sake
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup vegetable oil, plus more for grilling
1 1/2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4" thick

Instructions

Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.
Do ahead: Pork can be marinated 1 day ahead. Keep chilled.

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