gochujang-pork-shoulder-steaks-51239730.json

{
    "directions": [
        "Pur\u00e9e garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.",
        "Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.",
        "Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.",
        "Do ahead: Pork can be marinated 1 day ahead. Keep chilled."
    ],
    "ingredients": [
        "8 garlic cloves, peeled, crushed",
        "1 2\" piece ginger, peeled, sliced",
        "1/2 cup dry sake",
        "1/2 cup gochujang (Korean hot pepper paste)",
        "1/2 cup mirin (sweet Japanese rice wine)",
        "1/4 cup vegetable oil, plus more for grilling",
        "1 1/2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4\" thick"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "Ginger",
        "Pork",
        "Sake",
        "Grill",
        "Grill/Barbecue"
    ],
    "title": "Gochujang Pork Shoulder Steaks",
    "url": "http://www.epicurious.com/recipes/food/views/gochujang-pork-shoulder-steaks-51239730"
}