Pork Loin Steaks with Gochujang Glaze & Noodles

Pork Loin Steaks with Gochujang Glaze & Noodles

Pork Loin Steaks with Gochujang Glaze

Gochujang Glaze goes so well with the pork, adding some sweetness with a hint of spice. One of the backbone seasonings in Korean cooking is gochujang, it’s what makes these Korean-style pork chops what they are.


  • 4 x 170g pork loin steaks
  • 2 Garlic Cloves (minced)
  • 1 thumb Ginger (grated)
  • 30g Gochujang Sauce
  • 30g Mirin
  • 30g Light Brown Sugar
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce (Dark)
  • 2 tsp Rice Wine Vinegar
  • 1 tsp Fish Sauce
  • 1 tbsp Rapeseed Oil
  • 1 tbsp Sesame Seeds


  1. Add the Rapeseed Oil to a saucepan on medium-low heat, then add the Garlic and Ginger and cook for a couple of minutes.
  2. Next, add all the other ingredients and mix well. Keep the saucepan on medium-low heat and occasionally stir. The glaze will gently reduce.
  3. Place the Pork Chops onto the BBQ, and cook for around 5 minutes before turning them over.
  4. When the internal temperature of the Pork Chops is at around 55-60°C, brush one side with the Gochujang Glaze. Cook for another couple of minutes and then flip and apply another coating of the glaze.
  5. Keep an eye on them as the glaze will burn, so you want to try to avoid this. If the chops start to burn, move them to the indirect side of the BBQ
  6. Once you have finished coating with the glaze put it back on a low heat.
  7. When the Pork Chops hit 65-70°C internally, take them off and let them rest for a few minutes.
  8. Finally, plate them up and give them a liberal brushing of the glaze and sprinkle them with sesame seeds. 

Korean Stir-Fried Noodles (Jap Chae or Chap Chae)

Korean stir-fried noodles (chap chae or jap chae) are one of the most popular noodle dishes in Korea and also seem to be the ones that people new to Korean food like best.


  • 2 tbsp vegetable oil
  • 2 tbsp sesame oil, divided
  • 1 medium sweet onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 carrots, julienned
  • 3 Spring onions, chopped
  • 60g chopped Pak Choi
  • 5 shiitake mushrooms, sliced
  • 225g glass noodles,
  • 3 tbsp soy sauce, more to taste
  • 1 tsp sugar
  • Salt, to taste
  • Toasted sesame seeds


  1. In a large wok over medium heat, heat the vegetable oil and 1 tablespoon of the sesame oil until it shimmers.
  2. Add onion slices and garlic and sauté until fragrant, about 1 minute.
  3. Add the carrots, spring onion, Pak Choi and mushrooms, sauté until half cooked and still a bit crunchy, 3 to 4 minutes.
  4. Turn the heat to low and add cooked noodles, soy sauce, sugar, and the remaining 1 tablespoon sesame oil.
  5. Sauté continuously until the mixture is well combined, about 2 minutes more.
  6. Adjust to taste with more salt or soy sauce, if needed.
  7. Garnish with the sesame seeds and serve immediately.