made a simple dinner for 3pax dinner this evening on 1.1.2017. ^^
lazy to go out & eat, & lazy to think of dishes to cook.
just used gochujang to marinate pork chop with chopped ginger & garlic.
then fried with small bit of butter on a hot nonstick ceramic coated pan.
pork chop (this cut is called西施骨, a pork ribeye) was quite tasty, especially the thinner part with some fat.
my very discerning wife & daughter thought it did not taste korean enough, just a tasty pork chop. they thought it needed some kimchi taste, not just gochujang.
probably so, don’t really have answer for now. didn’t have recipe & just “gazak” anyhow marinade.
can try again but this dish not a top priority for me.
i marinated the sotong with the leftover marinade.
the chopped ginger went very well with the pork chop, less well with the sotong.
so no need to add chopped ginger for sotong next time, just chopped garlic will do fine.
sotong was quite tasty too, and the right texture.
again the dish did not taste distinctive, and was not any better than say chilli fry, oyster sauce or squid ink. so ok but nothing special.
the marinade colours looked great & appetizing.
the dishes themselves ok, quite tasty but not special.
so far, the best result still the pork chop, just that i would probably do just nice a pork chop with other marinade. let me check up later on any better marinade recipe to produce “more korean” distinctive flavours.
ask my korean friends?