- 8
- 25 mins
- 31 mins
Ingredients
- 1 lb pork shoulder, cut into 3/4" thick
- Pork Marinade
- 4 garlic cloves, finely diced
- 1/2 " ginger, grated
- 3 green onions, finely chopped
- 2 tbs Korean gochujang sauce (see notes 1)
- 2 tbs soy sauce
- 2 tbs rice vinegar
- 2 tbs honey
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- Pickled Vegetables (made at least 3 days in advanced)
- 1 cup julienned daikon (white radish)
- 1 cup julienned carrots
- 1 tsp salt
- 1/2 cup rice vinegar
- 1/4 cup water
- 3 tbs sugar
- 8 warm dinner rolls (click here for the best rolls recipe ever)
- Japanese mayonnaise (see notes 2)
- Cilantro
- Sliced jalapeno or Fresno chilies (optional)
Preparation
Step 1
DirectionsPork
Combine the ingredients for the pork marinade and marinate the pork for 2 hours to overnight.
Remove the pork from the marinade and bring pork to room temperature (about 30 minutes on the counter).
Heat a large pan over medium high heat. Add 2 tablespoons butter (or regular oil). Lightly sprinkle both sides of pork with salt and black pepper.
When the pan is hot, add the pork. Sear for 2-3 minutes until charred to your liking. Flip and sear another 2-3 minutes or thermometer inserted into the thickest part of the pork reads 140 F (for medium well). Remove pork and let rest for 3 minutes before slicing. The residual heat will increase the temperature to 145 F - 150 F. f the pork is charring too much and isn't done, decrease the heat a tad.Pickled Vegetables
Sprinkle salt on the daikon and carrots. Gently toss and let sit for 20 - 30 minutes. This is to extract water out of the vegetables so they stay crisp. Rinse the vegetables under cold water and drain. Place them in a clean bottle.
Combine the rice vinegar, water and sugar. Stir until sugar has dissolved. Pour over vegetables. Push them down a little so that they're submerged in the liquid. Refrigerate for 3 days to 1 week before consuming.Assemble
Slice the rolls in half and spread some mayonnaise on the buns. Add slices of meat, top with pickled vegetables, cilantro and chilies (if using).
Directions