Pork Bulgogi Steaks

Ingredients

• 2.25 lb pork shoulder steaks (Source range: 2–2½ lb; approximately ½-inch thick. The description says to cut them from the more tender side of pork butt and save the tougher portion for pulled pork.)
• 0.5 cup soy sauce
• 0.25 cup brown sugar
• 0.5 cup Asian pear (Grated or puréed.)
• 0.5 yellow onion (Small; grated.)
• 2 tbsp mirin
• 2 tbsp sesame oil
• 1 tbsp garlic (Minced.)
• 1 tbsp ginger (Grated.)
• 1 tsp coarse black pepper
• green onions (Mentioned in the marinade-blending instructions; no amount stated.)
• sesame seeds (Mentioned in the marinade-blending instructions; no amount stated.)
• steamed rice (For serving; amount not stated.)
• kimchi (For serving; amount not stated.)
• grilled vegetables (For serving; amount not stated.)

Steps

1. 1

   Cut the pork butt in half. Slice approximately ½-inch steaks from the more tender side, and save the tougher portion for pulled pork.

2. 2

   Blend the soy sauce, brown sugar, Asian pear, onion, mirin, sesame oil, garlic, ginger, black pepper, green onions, and sesame seeds to make the marinade.

3. 3

   Before adding the raw pork, measure out and reserve ¼ cup of the marinade for brushing later.

4. 4

   Coat the pork steaks in the remaining marinade. Cover and refrigerate overnight.

5. 5

   Prepare a charcoal grill for medium-high heat.

6. 6

   Grill the pork steaks, flipping as needed, until they develop a deep caramelized char without burning the sugar.

7. 7

   During the final minute of grilling, brush the steaks with the reserved marinade. Cook until tender and the pork reaches at least 185–200°F, as stated in the source.

8. 8

   Remove the steaks from the grill and let them rest for 5 minutes. Slice before serving.

9. 9

   Serve with steamed rice, kimchi, and grilled vegetables.

Notes

The spoken transcript additionally mentions rice vinegar and gochujang, but neither appears in the written ingredient list or written method, so they are not included. The source gives no amount for green onions or sesame seeds, although both are named in the marinade instructions. Grill time is unspecified. The source states a pork target of 185–200 without a unit; the °F interpretation is inferred from context.

Nutrition per serving

• main
• Korean-inspired
• grilled
• charcoal-grilled
• marinated
• pork
• dinner