Spicy Sweet Korean BBQ Pork Chops
with Fragrant Kimchi Rice & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
You’ll get a real kick out of this Korean spread. The chops are fired up with gochujang, a fermented red chili paste, which becomes a deliciously spicy-sweet glaze when combined with honey. And the rice is punched up with kimchi, for more feisty flavours.
We will send you:
- 2 Pork chops
- 1 Scallion
- 340g Baby bok choy
- 15g Gochujang
- 15ml Toasted sesame oil
- 15ml Mirin
- 7g Honey
- 66g Organic kimchi
- 160g Jasmine rice
Contains: Sesame • Soy • Wheat
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
18 g
Saturated Fat
4 g
Sodium
460 mg
Total Carb
84 g
Sugars
9 g
Protein
42 g
Fibre
6 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add ½ the mirin and ½ the sesame oil. Let sit, covered, for 5 min. Fluff the rice.
Grill the pork
- Meanwhile, in a small bowl, make the sauce by combining the gochujang, honey, and remaining mirin and sesame oil.
- Pat the pork* dry; rub with a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, occasionally brushing with the sauce, 3 to 5 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise. In a medium bowl, toss with a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
Finish & serve
- Chop the kimchi.
- Slice the scallion crosswise.
- To the pot of rice, add the kimchi; stir well.
- Divide the rice between your plates.
- Top with the pork and bok choy.
- Garnish with the scallion. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
