Gochujang pork shoulder steaks recipe

Method

1. Purée the onion, garlic, ginger and mirin in a food processor until smooth. Transfer to a mixing bowl and stir in the rest of the ingredients for the marinade; set aside.
2. Pat the meat dry with kitchen paper. Diagonally score both sides of the steaks with a sharp knife to make 8 cuts, about 5mm deep, on each side. Transfer the meat to the marinade bowl and massage everything together to work the marinade into the meat. Cover and refrigerate for at least 4 hrs, or preferably overnight.
3. To cook the steaks, light the barbecue and wait until the flames have died down and the coals are white. Alternatively, heat a griddle pan over a medium heat until hot. Cook the steaks for 12-15 mins until caramelised and cooked through, turning frequently to prevent the marinade caramelising too quickly.
4. Meanwhile, pour the leftover marinade in the bowl into a saucepan. Bring to the boil, then simmer very gently over a low heat for 15 mins to thicken slightly.
5. When the steaks are done, transfer to a board and rest for 2 mins. Slice into 1.5cm strips against the grain and transfer to a platter. Lightly brush the top with the sauce, then scatter with the chives. Serve with the extra sauce on the side.

• See more Korean barbecue recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.