| Level: | Intermediate |
| Total: | 3 hr 55 min |
| Prep: | 1 hr |
| Inactive: | 2 hr 40 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 12-ounce can cola, such as Coke
- 1/4 cup fresh cilantro, coarsely chopped
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon coarsely ground black pepper
- 8 cloves garlic, chopped
- 1 1/2 pounds pork shoulder steak, no more than 3/4-inch thick, not trimmed
- Boston lettuce leaves, for serving
- Gojuchang Sauce, recipe follows
- Quick Kimchi, recipe follows
- 1 head napa cabbage, halved and shredded thinly
- 1/3 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon gochujang sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 3 cloves garlic, knife pureed
- 2 serrano chiles, seeded and chopped
- 1/2 cup chopped fresh cilantro
- 4 green onions, sliced
- 2 tablespoons gochujang sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 2 teaspoons toasted sesame seeds
- 1 teaspoon sesame oil
- 2 cloves garlic, finely chopped
- 2 green onions, halved lengthwise and thin sliced crosswise
Instructions
- Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish. Add the pork and turn to coat. Cover the baking dish and marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Prepare the grill for indirect grilling, with part of the grill at high heat. Remove the pork from the marinade 30 minutes before grilling to take the chill off.
- Grill the pork until charred, about 3 minutes. Flip the pork and grill for another 3 minutes. Both sides of the pork should be nicely charred. Move the pork to indirect heat, cover the grill, and cook for about 5 minutes until a meat thermometer inserted in the pork registers 150 degrees F. Remove the pork from the grill and set aside, loosely tended with foil, about 10 minutes.
- Cut the pork, against the grain, into thin strips. Fill the lettuce leaves with some of the pork, a drizzle of the Gojuchang Sauce and top with the Quick Kimchi.
- Put the cabbage in a large bowl. Make an ice bath in a larger bowl.
- Combine the vinegar, fish sauce, gochujang, honey, ginger, garlic and chiles in a small saucepan. Bring the mixture to a simmer and immediately pour over the cabbage. Set the bowl of cabbage in the ice bath and cool, tossing occasionally. When the cabbage is cool, add the cilantro and onions.
- Whisk the gochujang, soy sauce, vinegar, honey, seeds, sesame oil, garlic and onions in a small bowl.
Reviews
Wow!
This was excellent. I added a little fresh pineapple but it really wasn’t needed. The Faux kimchi was perfect.
While the recipes for the pork and sauce seem fine, I have to rate this recipe on the ingredients that are needed to make kimchi. First, what gives kimchi its zingy taste is due to the fermentation process- to replicate the taste with vinegar would cause any Korean mother to die of shame. Also, gochujang is never used in making kimchi- it’s a pepper paste typically used in marinades and sauces. In addition, cilantro is not used in Korean cooking. So, when making this item, please bear in mind that this is a sloppy and inaccurate recipe for kimchi.
I love this recipe…Easy to make great flavor combinations…
JUST. FANTASTIC. My husband smokes pork butt (shoulder on a regular basis, so we were very skeptical about the quick cook time on this, but it was fab. We couldn’t find the pork exactly as Bobby made it, so I got a small shoulder roast and cut it in half longways. MAN, I wanna make it again!!
Chef Flay, you did it again…the flavor profile is outstanding. I can’t believe how easy that Kimchi was to make. Yumo.
This was by far the best recipe I have used from Bobby Flay! I cooked this for my family of 9 including quadruplet 7 year olds, and they loved it.