Korean 15 min

Korean Doenjang Marinated Pork Chops

Name: Korean Doenjang Marinated Pork Chops
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 bone-in pork chops (about 8 oz each); 3 tablespoons doenjang; 2 tablespoons gochujang; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon sugar; 4 cloves garlic, minced; 1 teaspoon ginger, grated; 1 tablespoon rice wine or sake; 1 teaspoon black pepper; Sesame seeds and green onion for garnish; Steamed rice and kimchi for serving

high-proteindairy-freeone-pan

Ingredientsfor 2

420

Cal

38g

Protein

12g

Carbs

24g

Fat

14 bone-in pork chops (about 8 oz each)
23 tablespoons doenjang
32 tablespoons gochujang
42 tablespoons soy sauce
51 tablespoon sesame oil
61 tablespoon sugar
74 cloves garlic, minced
81 teaspoon ginger, grated
91 tablespoon rice wine or sake
101 teaspoon black pepper
11Sesame seeds and green onion for garnish
12Steamed rice and kimchi for serving

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Instructions

1
Score fat cap of pork chops with shallow cuts to prevent curling. Combine doenjang, gochujang, soy sauce, sesame oil, sugar, garlic, ginger, rice wine, and black pepper. Massage thoroughly into both sides of each pork chop. Marinate at least 1 hour in the refrigerator — overnight is ideal, as the fermented pastes deeply penetrate the meat.
2
Remove pork chops from refrigerator 20 minutes before cooking. Heat a cast iron or heavy skillet over medium-high heat until very hot — you want immediate searing to caramelize the marinade.
3
Cook pork chops 3–4 minutes per side. The marinade will caramelize deeply, creating an intensely flavored crust with slightly charred edges. Do not move them during the first 3 minutes. Internal temperature should reach 145°F.
4
Rest 3 minutes before serving. Garnish with sesame seeds and green onion. The doenjang in the marinade creates a deep, fermented umami that permeates the pork in a way that soy-based marinades cannot match.