Spicy Gochujang Pork over Warm Tofu Slabs

By Sprig Originals ✓ · cooked up in Sprig

Thin-sliced pork shoulder marinated in gochujang, soy, garlic and toasted sesame, then seared hard in a ripping-hot skillet so the sugars caramelize instead of steaming. It lands on planks of gently poached silken tofu, which act as a cool, custardy counterweight to the chili heat — the whole thing eats like a Korean pub classic but comes together in one pan on a weeknight.

Ingredients

• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp granulated sugar
• 1 tbsp honey or rice syrup
• 1 tbsp mirin or dry sherry
• 1 tbsp toasted sesame oil
• 5 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1/2 cup yellow onion, grated with juices (about 1/2 small onion)
• 1/2 tsp freshly ground black pepper

• 1 1/2 lb boneless pork shoulder, sliced 1/8-inch thick
• 1 medium yellow onion, sliced 1/4-inch thick
• 1 tbsp neutral oil, such as grapeseed or canola
• 4 scallions, cut into 2-inch lengths
• 1 jalapeño or Korean green chili, thinly sliced (optional)

• 2 14-oz blocks silken or soft tofu
• 1 tsp kosher salt (for the poaching water)
• 1 tbsp toasted sesame seeds
• 1 tsp toasted sesame oil, for finishing
• 2 cups cooked short-grain white rice, for serving
• 1 cup napa kimchi, roughly chopped (optional, for serving)

Instructions

1. Firm up the pork for slicing: put the pork shoulder in the freezer for 30 to 45 minutes, until the outside is stiff but a knife still passes through. Slice against the grain into pieces about 1/8 inch thick and 2 inches wide, trimming any thick seams of fat or gristle.
2. Whisk all marinade ingredients together in a large bowl until smooth — gochujang, gochugaru, soy sauce, sugar, honey, mirin, sesame oil, garlic, ginger, grated onion with its juices, and black pepper. It should be the consistency of loose barbecue sauce.
3. Add the sliced pork and the 1/4-inch sliced onion. Massage with your hands for a full minute so every slice is coated. Cover and refrigerate at least 30 minutes, or up to 24 hours — overnight gives noticeably deeper flavor. Pull it out of the fridge 20 minutes before cooking.
4. Prep the tofu: drain each block and slice crosswise into slabs about 3/4 inch thick. Bring 2 inches of water to a bare simmer in a wide skillet or saucepan (about 190°F, with just a few lazy bubbles), add 1 teaspoon salt, and slide in the tofu slabs. Poach 3 to 4 minutes, until heated through. Lift out with a slotted spatula, let drain 15 seconds, and shingle over a warm platter. Leave them there — they'll hold their heat while you cook the pork.
5. Heat a 12-inch cast iron or carbon steel skillet over high heat until it just begins to smoke, 3 to 4 minutes. Add 1 tablespoon neutral oil and swirl.
6. Add half the pork in a single layer, spreading it out and shaking off excess marinade so the pan doesn't flood. Let it sit undisturbed 90 seconds to catch color, then stir-fry 2 to 3 minutes more until the edges are charred in spots and the marinade has tightened into a glaze. Transfer to a bowl and repeat with the second batch, including any marinade left in the bowl.
7. Return the first batch to the pan along with the scallions and sliced chili. Toss over high heat for 60 to 90 seconds, just until the scallions wilt and everything is coated in glossy, slightly sticky sauce. If the pan looks dry, add 2 tablespoons water and scrape up the browned bits into the sauce.
8. Spoon the pork and its pan sauce directly over the warm tofu slabs, letting the sauce run down between them. Drizzle with 1 teaspoon sesame oil, scatter with sesame seeds, and serve immediately with hot short-grain rice and kimchi alongside.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem