Korean Chilli Pork Steaks with Quick Pickles

, from Issue #70. December, 2016
Photography by Josh Griggs.
Korean Chilli Pork Steaks with Quick Pickles

This deep red, fragrant pepper paste adds a wonderful smokiness to the marinade and it works perfectly on these juicy pork steaks.

Serves: 4-6


4 pork scotch fillet steaks, about 200 grams each
2 tablespoons gochujang (Korean red pepper paste)
2 tablespoons mirin
1 tablespoon brown sugar
1 teaspoon sesame oil
2 cloves garlic, crushed
1 tablespoons grated fresh ginger
1 teaspoon soy sauce
To serve
Quick Pickles, recipe below

Quick Pickles
½ cup apple cider vinegar
¼ cup water
1½ teaspoons caster sugar
¾ teaspoon sea salt
1 teaspoon fennel seeds
½ teaspoon black peppercorns
1 fennel bulb, very thinly sliced, fronds reserved
1 long red chilli, thinly sliced
1 medium carrot, julienned


Marinade: Whisk all the ingredients together in a large bowl. Add the pork steaks and turn to coat well. Cover and refrigerate for 1 hour or up to 12 hours. Bring back to room temperature before cooking.  

Lift out of the marinade and cook over a medium heat on a preheated barbecue for 3–4 minutes each side or until just cooked through. If cooked over too high a heat the outside will burn before the meat is cooked in the middle. 

Transfer to a plate and rest for 5 minutes. 

To serve: If serving the pork with the Quick Pickles, scatter them over a serving platter. Slice the steaks against the grain and arrange over the pickles, drizzling them with the meat resting juices. Top with reserved fennel fronds. 

Quick Pickles

This is my go-to pickle recipe and I use them to accompany just about all my barbecue recipes.

Put all the ingredients except the fennel, chilli and carrot, in a small saucepan and bring to the boil. Put the vegetables in a heatproof bowl and pour over the hot liquid, turning to combine. 

Leave for 30 minutes, turning occasionally. Drain before using.