Spicy Korean Chops (Print Version)
# Ingredients:
01 -
4 thin pork chops without bones
→ Marinade
02 -
120ml of soy sauce
03 -
4 tablespoons of honey
04 -
2 minced garlic cloves
05 -
4 teaspoons of freshly grated ginger
06 -
2 teaspoons of sesame oil
07 -
2 tablespoons of olive oil
08 -
2 tablespoons of sweet chili sauce
# Instructions:
01 -
Combine honey, grated ginger, soy sauce, sesame oil, chili sauce, and garlic in a medium-sized bowl. Stir until it's smooth and blended well.
02 -
Put the pork chops in a flat dish and pour half the marinade on top. Let it soak for 10 minutes. Save the rest of the marinade for when you cook.
03 -
Get a large pan hot on medium-high heat, adding the olive oil. Wait until it looks shiny.
04 -
Lay the pork chops in the hot pan, throwing out the marinade they were sitting in. Cook them for about 6 minutes until one side turns golden.
05 -
Flip the pork over and pour in the fresh marinade you saved earlier. Let them cook another 6 minutes, or until the pork reaches 71°C (160°F) inside.
06 -
Take the chops off the heat and let them sit for 3-5 minutes. This makes the juices settle before you serve.
# Notes:
01 -
Pair with Korean Banchan like kimchi or veggie dishes for a full experience.
02 -
Top with sesame seeds or green onion slices to make it look and taste better.
03 -
This marinade can work great with fish, chicken, or steak too!
04 -
For more spice, toss in some crushed red pepper flakes.
05 -
Grill or air fry instead of pan-cooking if you'd like a different texture.