Griddled Korean pork with gochujang glaze and flatbreads

Ingredients

Method

1. 1Grate the garlic and the fresh ginger. Stir 2 tbsp of the gochujang with the light soy sauce, 1 tbsp of the rice vinegar, 1 tsp of the toasted sesame oil, 2 garlic cloves, 10 g of the ginger, 2 tsp of the sugar, 1/2 tsp of the chilli flakes and the black pepper.
2. 2Pat the pork loin steaks dry and coat them in that marinade. Leave them at room temperature for 20 minutes.
3. 3Halve the cucumber lengthways, scrape out the seeds and slice it thinly. Slice the spring onions. Toss the cucumber with the salt, 1 tbsp of the rice vinegar and the remaining 1/2 tsp of chilli flakes.
4. 4Heat a grill pan over medium-high heat with the rapeseed oil. Griddle the steaks for 3–4 minutes a side, until browned with clear grill lines and cooked through — 63°C, or until the juices run clear and the centre is no longer pink. Move them to a plate to rest for 5 minutes.
5. 5Keep the grill pan on a medium heat. Add the remaining 1 tbsp of gochujang, the last garlic clove, the remaining 5 g of ginger, the remaining 2 tbsp of rice vinegar, the remaining 1 tsp of sugar and the chicken stock. Scrape the fond and bubble uncovered for 2–3 minutes until the sauce looks glossy and coats a spoon.
6. 6Take the pan off the heat. Stir in the remaining 2 tsp of toasted sesame oil and any juices from the rested steaks. Taste and add a splash more rice vinegar only if it needs brightness.
7. 7Warm the flatbreads in a toaster or for 30 seconds a side on the wiped grill pan. Slice the pork across the grain.
8. 8Pile the pork on the flatbreads, spoon over the gochujang glaze and add the cucumber and spring onions. Serve straight away.