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Grilled Gochujang Pork Chops

Name: Grilled Gochujang Pork Chops
Prep time: 17 min
Total time: 1 h 2 min
Cuisine: Korean
Ingredients: boneless chicken — 1134 g; salt — 15 g; freshly ground black pepper — 3 g; gochujang — 59 g; honey — 44 g; soybean soy sauce — 30 g; rice wine vinegar — 11 g; garlic — 12 g; ginger — 15 g; dark sesame oil — 5 g; vegetable oil — 14 g; scallions — 200 g; ground toasted sesame seeds — 5 g

Grilled Gochujang Pork Chops reads umami 8.0, sweetness 6.2 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Korean main, about 1 hr 2 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.8 / 10
Sweet & Fruity — 6.2 / 10
Sour & Bright — 3.1 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 6.1 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 8.0 · Sweetness 6.2 · Salinity 5.1 · Richness 4.8 · Allium 4.2 · Floral 4.2 · Nutty 4.1 · Funk & Ferment 3.4 · Heat 3.3 · Sourness 3.1 · Warm Spice 2.5 · Herbaceous 2.1 · Bitterness 1.2 · Earthy 0.9 · Smoke 0.5

What's in it (13)

boneless chicken — 1134 g
salt — 15 g
freshly ground black pepper — 3 g
gochujang — 59 g
honey — 44 g
soybean soy sauce — 30 g
rice wine vinegar — 11 g
garlic — 12 g
ginger — 15 g
dark sesame oil — 5 g
vegetable oil — 14 g
scallions — 200 g
ground toasted sesame seeds — 5 g

Time & effort: about 1 hr 2 min (17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 146 kcal, 22.9 g protein, 3.9 g fat, 5.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pat the pork chops dry, then season all over with the kosher salt and black pepper. Set them on a wire rack over a baking sheet and let sit uncovered at room temperature for 30-45 minutes — this pulls moisture to the surface for a deep sear and keeps the chops from steaming and drying out on the grill.
Meanwhile, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil in a small bowl until smooth. Spoon 3 tablespoons of this mixture into a separate small bowl and set aside for serving; keep the rest as your basting glaze.
Heat a gas or charcoal grill for two-zone cooking, with one side at high heat (450-500F) and the other at medium-low (325-350F); scrape and oil the grates with the vegetable oil.
Set the chops over the hot side of the grill and sear, uncovered and without moving them, until deep golden-brown grill marks form, 3-4 minutes per side.
Move the chops to the cooler side of the grill, close the lid, and cook, turning once, until an instant-read thermometer reads 135F in the thickest part, about 5-7 minutes.
Brush both sides of the chops generously with the basting glaze, turning once more, and cook until the glaze turns glossy and lightly caramelized and the chops reach 145F, 3-4 minutes more — watch closely, since the sugar in the glaze can go from caramelized to burnt fast over direct heat.
Transfer the chops to a platter, tent loosely with foil, and rest 5 minutes; carryover heat will bring them to a safe, juicy 150F.
Brush the chops with the reserved glaze, scatter the scallions and sesame seeds over top, and serve.

Dishes with a similar flavor shape

Sticky Gochujang-Honey Chicken Thighs — Korean
Crispy Gochujang-Honey Chicken Thighs — Fusion
Yangnyeom Chicken (양념치킨) — Korean
Korean Fried Chicken Wings — Korean
Grilled Honey Sriracha Chicken Wings — American

Keep reading: what umami, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.