Spicy Korean Pork Skewers | Gina Chong

Spicy Korean Pork Skewers
Makes about 5 Skewers
  • 1.5 lbs pork shoulder, cut into bite-size pieces
  • 1/2 cup Fuji or other sweet apple, pureed
  • 1/4 cup onion, pureed
  • 4 cloves garlic, minced
  • 1/2 tsp ginger, grated
  • 1 green onion, chopped + extra for garnish (opt.)
  • 1 Tbsp soy sauce
  • 1 Tbsp granulated sugar
  • 1.5 Tbsp rice syrup (or 2 Tbsp brown sugar)
  • 2 tsp sesame oil
  • 3 Tbsp pepper paste (gochujang)*
  • sesame seeds (opt.)


Combine all of the ingredients besides the pork into a bowl and mix well. Place the pork into a plastic storage bag and add the marinade. Get out as much air as possible before sealing, and mix the pork around a bit so it all gets covered with the marinade. Let sit in the fridge overnight. Soak skewers in water overnight or at least one hour.

String the pork pieces onto your skewers. For larger pieces, pierce them twice so that each pieces is well-secured on the stick. Bring the grill at medium heat, and oil the grates. Grill the skewers until cooked through and slightly charred, about 7 minutes each side. Garnish with chopped green onions and sesame seeds. Enjoy!

Recipe adapted from Maangchi.

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