Korean · Lunch
Spicy Pork Sandwich
Gochujang-marinated pork shoulder is pan-seared and piled onto a toasted brioche bun with a fried egg, quick-pickled cucumber and fiery gochujang mayo. Extra pork and an added egg push the protein well past a standard sandwich while kimchi and sesame keep the flavours distinctly Korean.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
793Calories
52.3gProtein
49.6gFat
41.8gCarbs
15.9gSugar
5.3gFiber
2198mgSodium
460mgChol
13.2gSat Fat
890mgPotassium
140mgCalcium
4.8mgIron
1.9mcgVitamin B12
8.5mgVitamin C
Goes well with
Korean Pale Ale or Pilsner
local
Yuzu-Ginger Omija Tea (Sikhye-style)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince the garlic and grate the ginger. Whisk together gochujang, gochugaru, garlic, ginger, soy sauce, sesame oil and brown sugar into a thick marinade.
2
Marinate
Coat the pork shoulder with the marinade. Cover and chill for 20 minutes until the surface turns deep red.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Sear the pork for 5 to 6 minutes, stirring occasionally, until charred and cooked through.
4
Fry
In the same skillet over medium heat, fry the egg for 2 to 3 minutes until the white is set and yolk edges firm.
5
Toast
Split the brioche bun and toast the cut sides in the skillet over medium heat for 1 to 2 minutes until golden brown.
6
Plate
Stir gochujang into mayonnaise. Spread on both bun sides, layer pork, egg, kimchi, cucumber slices, scallion and sesame seeds. Close and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pork shoulder
- 4 tbsp4 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp brown-sugar
- 22 large eggs
- 22 brioche bun (about 2.5 oz/70g)
- 1/2 cup70g kimchi
- 4 tbsp60g mayonnaise
- 2 tsp2 tsp gochujang (for the mayo)
- 44 thin cucumber slices
- 22 scallion
- 2 tsp2 tsp sesame-seeds
- 2 tsp2 tsp vegetable-oil
