I am roasting vegetables quite often and to avoid getting sick of them I gotta change things up. That’s why I love a good flavor boost like this Gochujang marinade. Although it’s phenomenal with meat it’s even better to spice up those old veggies!
Last week I removed the dust of my old calendar. After I got one in the middle of last year I decided to go paperless and use an app for that. I try hard to keep up with the latest developments and Mr. F is quite good in this chapter like the internet of things which he has to explain to me over and over again. But then I decided to stay up to date with technology in other areas of my life and dug out my ancient paper calendar because I missed putting stickers on it and doodling on the pages and to be honest those automatic reminders of the tasks I am trying to ignore were annoying. Why am I telling you all this? Because then I opened my old/new calendar I found today’s recipe tugged away in last week’s pages. I made this marinade quite a few times last year and so I won’t forget about it I set myself a reminder the old fashioned way and it worked just great!
Almost everything might be a bit exaggerating but I didn’t come across a food I put this Gochujang marinade on that I didn’t like. Besides chicken especially drumsticks or wings and pork chops, let’s not forget about tofu, I really like carrots, butternut squash, brussels sprouts, and cauliflower but as I said it good on almost everything. This marinade is powerful so use wisely and more is not always better.
- 5 tablespoons Korean chili paste (gochujang)
- 3 tablespoons soy sauce or tamari sauce (if GF)
- 1 ½ tablespoons honey
- 1 tablespoon sesame oil
- 2 ½ cm / 1-inch piece ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 3 tablespoons olive or vegetable oil
- Mix all your ingredients together and stir well.
- Don't use metal containers and aluminum foil because it can give your marinaded food a metallic flavor.
- For roasted vegetables like cauliflower: one batch of Gochujang marinade is enough for at least 2 medium cauliflower. Remove tough stem and cut into large florets. Cover with the Gochujang marinade (works best in a sealed freezer bag) and roast at 205 C / 400F for 40-50 minutes.
- For meat like pork chops: cover 4 thick cut bone-in pork chops (best if 1½-inch thick) with about ⅔ of the Gochujang marinade and chill for at least 1 hour. Remove from the refrigerator and let come to room temperature for 30 minutes. Heat your grill to high and sear the pork chops on both sides (direct heat). Reduce temperature to medium-high and finish cooking until the thermometer shows 135-140 F (indirect heat). Brush with the remaining Gochujang marinade, cover, and let rest for 5 minutes.