Gochujang & Honey Glazed Pork Skewers with Cucumber & Kimchi Salad & Sticky Rice
The fiery and slightly sweet spice of Korean gochujang mixed with caramelly honey makes a delicious marinade and sticky glaze for these ‘swicy’ pork kebabs. A refreshing, crisp cucumber & kimchi salad is a perfect accompaniment for the spiced dish. You can swap the pork for chicken if you prefer.
Method
Mix the soy sauce, rice vinegar, oil, ginger, garlic, gochujang, honey and lime juice in a large bowl. Add the pork and toss to coat thoroughly. Marinate for 20 minutes or chill to marinate for longer.
Mix together the honey, Gochujang, soy sauce, sesame oil and lime juice for the glaze.
Put the rice, 275ml of cold water and a good pinch of salt in a saucepan over a medium heat. Bring to the boil, stir then reduce the heat to low, cover with a tight-fitting lid and gently simmer for 15 minutes. Allow to sit, covered, for 10 minutes.
Remove the pork from the marinade and shake off any excess. Thread on to pre-soaked wooden or metal skewers. Preheat a chargrill pan or barbecue to medium-high.
Brush the pan or grill bars with oil. and cook the kebabs for 3-4 minutes, turn and cook the other side for 3-4 minutes until chargrilled. Reduce the heat to medium and start brushing the pork with the glaze, continuing to turn and cook for 4-6 minutes or until the pork is cooked through (shoulder may take a little longer than loin).
Meanwhile, put the cucumber into a bowl with the drained kimchi and garlic chives. In a small bowl mix together the reserved kimchi juice, soy sauce, rice vinegar, sesame oil and gochugaru. Pour over the salad and toss to coat. Add the toasted sesame seeds and toss again.
Serve the skewers garnished with chopped garlic chives and sesame seeds, with sticky rice and the cucumber & kimchi salad on the side.
Ingredients
- 700g pork loin or shoulder, cut into 2-3cm cubes
- 250g short grain (sticky) rice, rinsed until clear, soaked for 30 minutes in cold water, drained
- For the Pork Marinade
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp oil
- 4 cm piece of fresh root ginger, grated
- 2 cloves of garlic, minced
- 2 tsp gochujang
- 2 tsp honey
- juice of ½ lime
- For the Gochujang & Honey Glaze
- 2 tbsp honey
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 2 tsp sesame oil
- juice of ½ lime
- For the Cucumber & Kimchi Salad
- 1 cucumber, deseeded, cut into ½-1cm thick slices
- 150g drained Kimchi, reserving 1 tsp of the juice from the jar
- 1 tbsp chopped garlic chives (or greens of 2 spring onions), plus extra to serve
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 1-2 tsp sesame oil, according to taste
- pinch of Gochugaru or chilli flakes (optional)
- 2 tsp toasted white sesame seeds, plus extra to serve