What are the main ingredients in Gochujang-glazed Pork Kassler?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Gochujang-glazed Pork Kassler?

Calories: 802, Carbs: 75 grams, Fat: grams, Protein: 37.6 grams, Sugar: 28.9 grams, Salt: 2038 grams

How do I prepare Gochujang-glazed Pork Kassler?

SWEET POTATOES: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). MAKE THE MARINADE: In a large bowl, combine the grated ginger, the grated garlic, the sesame oil, and the gochujang (to taste). Pat the kassler steak dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Toss the kassler through the sesame marinade and set aside. SALAD BALLAD: In a separate bowl, combine the juice from 2 lemon wedges, a drizzle of olive oil, the sliced onion (to taste), ¾ of the chopped coriander (to taste), the chilli flakes (to taste), and seasoning. Just before serving, toss through the roasted sweet potato pieces. CRISPY KASSLER: Place a pan over medium-high heat. When hot, sear the kassler (reserving any marinade left behind), fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. After flipping, pour over the reserved marinade and simmer for the remaining cooking time. AND THE RESULT…: Plate up the sweet potato salad alongside the sticky glazed kassler, drizzled with any remaining pan juices. Garnish with the remaining chopped coriander.

What should be prepared from my kitchen to make Gochujang-glazed Pork Kassler?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Paper Towel

Gochujang-glazed Pork Kassler

Wake your palate up with the spicy, savoury & sweet layers of gojuchang, a popular Korean fermented condiment. By tossing it with ginger, garlic & sesame oil, this mouthwatering marinade will completely transform the pork kassler steak. Dish up with a salad of oven-roasted sweet potato, onion, coriander & a kick of chilli flakes.

Gochujang-glazed Pork Kassler

with a sweet potato, pickled onion & coriander salad

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Dried Chilli Flakes
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Gochujang
Lemon
Lemons
Onion
Pork Kassler Loin Steak
Sesame Oil
Sweet Potato

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MAKE THE MARINADE
In a large bowl, combine the grated ginger, the grated garlic, the sesame oil, and the gochujang (to taste). Pat the kassler steak dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Toss the kassler through the sesame marinade and set aside.
SALAD BALLAD
In a separate bowl, combine the juice from 1 lemon wedge, a drizzle of olive oil, the sliced onion (to taste), ¾ of the chopped coriander (to taste), the chilli flakes (to taste), and seasoning. Just before serving, toss through the roasted sweet potato pieces.
CRISPY KASSLER
Place a pan over medium-high heat. When hot, sear the kassler (reserving any marinade left behind), fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. After flipping, pour over the reserved marinade and simmer for the remaining cooking time.
AND THE RESULT…
Plate up the sweet potato salad alongside the sticky glazed kassler, drizzled with any remaining pan juices. Garnish with the remaining chopped coriander.

Sweet Potato - 250g
Fresh Ginger - 10g
Garlic Clove - 1
Sesame Oil - 15ml
Gochujang - 15ml
Pork Kassler Loin Steak - 180g
Lemon - 1
Onion - 1
Fresh Coriander - 5g
Dried Chilli Flakes - 5ml

Download the Recipe

Serves 2

SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MAKE THE MARINADE
In a large bowl, combine the grated ginger, the grated garlic, the sesame oil, and the gochujang (to taste). Pat the kassler steak dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Toss the kassler through the sesame marinade and set aside.
SALAD BALLAD
In a separate bowl, combine the juice from 2 lemon wedges, a drizzle of olive oil, the sliced onion (to taste), ¾ of the chopped coriander (to taste), the chilli flakes (to taste), and seasoning. Just before serving, toss through the roasted sweet potato pieces.
CRISPY KASSLER
Place a pan over medium-high heat. When hot, sear the kassler (reserving any marinade left behind), fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. After flipping, pour over the reserved marinade and simmer for the remaining cooking time.
AND THE RESULT…
Plate up the sweet potato salad alongside the sticky glazed kassler, drizzled with any remaining pan juices. Garnish with the remaining chopped coriander.

Sweet Potato - 500g
Fresh Ginger - 20g
Garlic Clove - 1
Sesame Oil - 30ml
Gochujang - 30ml
Pork Kassler Loin Steak - 360g
Lemon - 1
Onion - 1
Fresh Coriander - 10g
Dried Chilli Flakes - 10ml

Download the Recipe

Serves 3

SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
MAKE THE MARINADE
In a large bowl, combine the grated ginger, the grated garlic, the sesame oil, and the gochujang (to taste). Pat the kassler steak dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Toss the kassler through the sesame marinade and set aside.
SALAD BALLAD
In a separate bowl, combine the juice from 3 lemon wedges, a drizzle of olive oil, the sliced onion (to taste), ¾ of the chopped coriander (to taste), the chilli flakes (to taste), and seasoning. Just before serving, toss through the roasted sweet potato pieces.
CRISPY KASSLER
Place a pan over medium-high heat. When hot, sear the kassler (reserving any marinade left behind), fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. After flipping, pour over the reserved marinade and simmer for the remaining cooking time.
AND THE RESULT…
Plate up the sweet potato salad alongside the sticky glazed kassler, drizzled with any remaining pan juices. Garnish with the remaining chopped coriander.

Sweet Potato - 750g
Fresh Ginger - 30g
Garlic Cloves - 2
Sesame Oil - 45ml
Gochujang - 45ml
Pork Kassler Loin Steak - 540g
Lemons - 2
Onion - 1
Fresh Coriander - 15g
Dried Chilli Flakes - 15ml

Download the Recipe

Serves 4

SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
MAKE THE MARINADE
In a large bowl, combine the grated ginger, the grated garlic, the sesame oil, and the gochujang (to taste). Pat the kassler steak dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Toss the kassler through the sesame marinade and set aside.
SALAD BALLAD
In a separate bowl, combine the juice from 4 lemon wedges, a drizzle of olive oil, the sliced onion (to taste), ¾ of the chopped coriander (to taste), the chilli flakes (to taste), and seasoning. Just before serving, toss through the roasted sweet potato pieces.
CRISPY KASSLER
Place a pan over medium-high heat. When hot, sear the kassler (reserving any marinade left behind), fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. After flipping, pour over the reserved marinade and simmer for the remaining cooking time.
AND THE RESULT…
Plate up the sweet potato salad alongside the sticky glazed kassler, drizzled with any remaining pan juices. Garnish with the remaining chopped coriander.