Korean-Style Grilled Pork & Kimchi Skewers

Name: Korean-Style Grilled Pork & Kimchi Skewers
Prep time: 30 min
Cook time: 15 min
Yield: 6

korean pork kimchi skewers grilled gochujang bbq spicy asian fusion

These vibrant skewers combine tender marinated pork with tangy fermented kimchi, grilled to perfection and glazed with a spicy-sweet gochujang sauce that delivers authentic Korean flavors in every bite.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 15

Ingredients

900g2 lbs pork shoulder, cut into 2.5cm cubes
90ml6 tbsp soy sauce
45ml3 tbsp brown sugar
30ml2 tbsp sesame oil
30ml2 tbsp rice wine or mirin
6 cloves6 cloves garlic, minced
30ml2 tbsp fresh ginger, grated
30ml2 tbsp gochujang (Korean chili paste)
1/2 medium1/2 medium Asian pear, grated (or regular pear)
300g2 cups well-fermented kimchi, chopped
4 stalks4 stalks green onions, cut into 5cm pieces
15ml1 tbsp vegetable oil
30ml2 tbsp honey
15ml1 tbsp rice vinegar
45ml3 tbsp gochujang for glaze
600g4 cups steamed short-grain rice
15ml1 tbsp toasted sesame seeds
1 medium1 medium cucumber, sliced for serving
12 leaves12 leaves butter lettuce leaves

Instructions

In a large bowl, whisk together 90ml6 tbsp soy sauce, 45ml3 tbsp brown sugar, 30ml2 tbsp sesame oil, 30ml2 tbsp rice wine or mirin, 6 cloves6 cloves garlic, 30ml2 tbsp fresh ginger, 30ml2 tbsp gochujang (Korean chili paste), and 1/2 medium1/2 medium Asian pear to create the marinade.
Add 900g2 lbs pork shoulder to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Soak 12 wooden skewers in water for at least 30 minutes to prevent burning.
Remove pork from marinade and thread onto skewers alternating with 300g2 cups well-fermented kimchi and 4 stalks4 stalks green onions. Reserve marinade for basting.
For the glaze, combine 30ml2 tbsp honey, 15ml1 tbsp rice vinegar, 45ml3 tbsp gochujang for glaze, and 30ml (2 tbsp) of the reserved marinade in a small saucepan. Simmer for 3-4 minutes until slightly thickened.
Preheat grill to medium-high heat and oil the grates. Alternatively, use a grill pan over medium-high heat.
Grill skewers for 12-15 minutes, turning every 3-4 minutes and basting with reserved marinade, until pork is cooked through and lightly charred.
In the last 2 minutes of cooking, brush skewers generously with the gochujang glaze.
Remove from grill and let rest for 2-3 minutes. Sprinkle with 15ml1 tbsp toasted sesame seeds.
Serve hot over 600g4 cups steamed short-grain rice with 1 medium1 medium cucumber slices and 12 leaves12 leaves butter lettuce leaves for wrapping.

Ingredients

id: pork_shoulder metric: 900g imperial: 2 lbs name: pork shoulder, cut into 2.5cm cubes
id: soy_sauce metric: 90ml imperial: 6 tbsp name: soy sauce
id: brown_sugar metric: 45ml imperial: 3 tbsp name: brown sugar
id: sesame_oil metric: 30ml imperial: 2 tbsp name: sesame oil
id: rice_wine metric: 30ml imperial: 2 tbsp name: rice wine or mirin
id: garlic metric: 6 cloves imperial: 6 cloves name: garlic, minced
id: fresh_ginger metric: 30ml imperial: 2 tbsp name: fresh ginger, grated
id: gochujang metric: 30ml imperial: 2 tbsp name: gochujang (Korean chili paste)
id: asian_pear metric: 1/2 medium imperial: 1/2 medium name: Asian pear, grated (or regular pear)
id: kimchi metric: 300g imperial: 2 cups name: well-fermented kimchi, chopped
id: green_onions metric: 4 stalks imperial: 4 stalks name: green onions, cut into 5cm pieces
id: vegetable_oil metric: 15ml imperial: 1 tbsp name: vegetable oil
id: honey metric: 30ml imperial: 2 tbsp name: honey
id: rice_vinegar metric: 15ml imperial: 1 tbsp name: rice vinegar
id: glaze_gochujang metric: 45ml imperial: 3 tbsp name: gochujang for glaze
id: steamed_rice metric: 600g imperial: 4 cups name: steamed short-grain rice
id: sesame_seeds metric: 15ml imperial: 1 tbsp name: toasted sesame seeds
id: cucumber metric: 1 medium imperial: 1 medium name: cucumber, sliced for serving
id: lettuce_leaves metric: 12 leaves imperial: 12 leaves name: butter lettuce leaves

Instructions

In a large bowl, whisk together {soy_sauce}, {brown_sugar}, {sesame_oil}, {rice_wine}, {garlic}, {fresh_ginger}, {gochujang}, and {asian_pear} to create the marinade.
Add {pork_shoulder} to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Soak 12 wooden skewers in water for at least 30 minutes to prevent burning.
Remove pork from marinade and thread onto skewers alternating with {kimchi} and {green_onions}. Reserve marinade for basting.
For the glaze, combine {honey}, {rice_vinegar}, {glaze_gochujang}, and 30ml (2 tbsp) of the reserved marinade in a small saucepan. Simmer for 3-4 minutes until slightly thickened.
Preheat grill to medium-high heat and oil the grates. Alternatively, use a grill pan over medium-high heat.
Grill skewers for 12-15 minutes, turning every 3-4 minutes and basting with reserved marinade, until pork is cooked through and lightly charred.
In the last 2 minutes of cooking, brush skewers generously with the gochujang glaze.
Remove from grill and let rest for 2-3 minutes. Sprinkle with {sesame_seeds}.
Serve hot over {steamed_rice} with {cucumber} slices and {lettuce_leaves} for wrapping.

Tips

Pork Selection: Pork shoulder has the right fat content for grilling and stays tender. Cut against the grain into uniform cubes for even cooking.

Marination Time: Minimum 2 hours, but overnight marination develops deeper flavors. The Asian pear enzymes help tenderize the meat.

Kimchi Quality: Use well-fermented kimchi that's sour and funky - the fermentation flavors are essential. Avoid fresh or mild kimchi.

Skewer Assembly: Don't pack ingredients too tightly on skewers to ensure even cooking. Leave small gaps for heat circulation.

Grill Temperature: Medium-high heat prevents burning while ensuring the pork cooks through. The sugar in the marinade can burn easily at high heat.

Glaze Timing: Apply the glaze only in the final minutes to prevent burning. The sugars will caramelize beautifully without charring.

Serving Style: Traditionally served with lettuce wraps (ssam) and various banchan (side dishes) for a complete Korean BBQ experience.

Make-Ahead: Marinated pork can be prepared up to 24 hours ahead. Skewers can be assembled in the morning and grilled when ready to serve.