Grilled Pork Kebabs With Sweet-and-Spicy Gochujang Marinade

By RoketJSquerl

Ingredients

• 2 tablespoons gochujang (see note above)
• 2 tablespoons honey
• 2 teaspoons sake
• 2 teaspoons soy sauce
• 1 teaspoon vegetable, canola, or peanut oil
• 1 1/4 pound boneless, skinless pork, cut into 1-inch cubes
• 1 small zucchini, cut in half lengthwise, then crosswise into 1-inch-thick half-moons
• 1/2 pint cherry tomatoes
• 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces

Details

Servings 4
Preparation time 60mins
Cooking time 60mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

Gochujang adds not only heat but also plenty of rich, savory flavor and a touch of sweetness.

Soy sauce and sake round out the marinade, adding complexity.

In a small bowl, mix together gochujang, honey, sake, soy sauce, and oil. Reserve 2 tablespoons of marinade in refrigerator. In a large bowl, toss pork with remaining marinade until thoroughly coated and refrigerate for at least 1 hour and up to overnight.

When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.

Place skewers near the middle of the grill (where heat should be moderate). Cook, turning the skewers and basting with the reserved marinade every few minutes, until pork is cooked through, tender within, and browned on the outside, about 13 minutes. Serve right away.

I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. As a sibling-less child, cooking was a way to keep myself entertained. That’s how my love for food started and it continues to grow.