Shared recipe · Korean
Gochujang pork with Korean potato hash
Serves 4 · 50 min cook
Hot-griddled gochujang pork loin steaks rested and sliced over a crisp sesame–rice-vinegar potato hash with spring onions.
Ingredients
Spices
- 0.5 tspBlack pepper
- 1 tbspCaster sugar
- 1 tspChilli flakes
- 4Garlic
- 1 tspSea salt
Sauce
- 4 tbspGochujang
- 2 tbspRice vinegar
- 3 tbspSoy sauce
- 2 tbspToasted sesame oil
- 3 tbspVegetable oil
Protein
- 720 gPork loin steaks
Starch
- 900 gPotatoes
Veg
- 100 gSpring onions
To serve
- 1 tbspSesame seeds
Method
- 1In a bowl whisk 3 tbsp of the gochujang, 2 tbsp of the soy sauce, 1 tbsp of the rice vinegar, 1 tbsp of the toasted sesame oil, the caster sugar, chilli flakes, crushed garlic and black pepper until smooth.
- 2Pat the pork loin steaks dry, coat in the marinade and leave at room temperature while you cook the potatoes (about 15 minutes).
- 3Peel the potatoes if you like and cut into 1.5 cm cubes. Boil in a large pan of water with ½ tsp of the sea salt for 8–10 minutes until just tender at the edges but not falling apart, then drain thoroughly.
- 4Heat 2 tbsp of the vegetable oil in a wide non-stick frying pan or wok over medium-high heat. Add the drained potatoes and the remaining ½ tsp sea salt and fry 8–10 minutes, turning occasionally, until deep golden and crisp.
- 5Meanwhile heat a grill pan or cast-iron skillet over high heat until smoking. Brush with the remaining 1 tbsp vegetable oil, shake excess marinade from the steaks and griddle 3–4 minutes per side until well caramelised and just cooked through (juices run clear, or 63°C in the thickest part).
- 6Rest the pork on a board for 5 minutes. Thinly slice the spring onions, keeping whites and greens separate.
- 7Push the potatoes to one side of the pan, lower the heat to medium and stir in the remaining 1 tbsp gochujang and 1 tbsp soy sauce with the spring onion whites for 1 minute until sticky and fragrant.
- 8Take the hash off the heat. Toss through the remaining 1 tbsp rice vinegar, remaining 1 tbsp toasted sesame oil, most of the spring onion greens and the sesame seeds. Taste and adjust salt or vinegar.
- 9Slice the rested pork across the grain. Spoon the Korean potato hash onto four plates, pile the sliced gochujang pork on top and scatter the last spring onion greens.