Gochujang BBQ Pork Chops – Korean Heat Meets Canadian Grill
I was supposed to be camping this week, but one of my dogs decided otherwise—off to the vet he goes. So instead of prepping campfire meals and chopping wood, I stayed home and took it as a sign to keep pushing my BBQ creativity.
This time, I’m mashing together Korean flavours with a classic Canadian backyard grill session. Gochujang, honey, soy, and vinegar. Is that fusion? Or blasphemy?
These Gochujang BBQ Pork Chops bring bold flavour and a sticky finish with minimal effort.
CUISINE
Korean and Barbeque
Cooking Process…
I tossed together a marinade with gochujang, soy sauce, honey, vinegar, garlic, and onion, and let thick pork chops soak it all in for a few hours. While that was working, I whipped up a sweet-spicy BBQ glaze to brush on the chops as they grilled.
After marinating, the pork chops go straight onto the grill. Since they were pretty thick, I gave them about 20–25 minutes total cook time, flipping every 5 minutes and brushing on the glaze constantly. The glaze caramelizes beautifully, and thinning it out slightly with water makes it perfect for basting.
I paired the finished chops with white rice and grilled bok choy for a backyard meal.
Verdict
The seasoning really helped tenderize the meat—these chops came out soft, juicy, and surprisingly moist for how thick they were. I was a little cautious with the spice level, so I cut back on the gochujang in the BBQ glaze. It still had that some umami sweet-heat vibe, but next time, I’d definitely bump up the gochujang for a bolder, more Korean-forward flavour.
GOCHUJANG BBQ PORK CHOPS
INGREDIENTS
Pork & Marinade
Gochujang BBQ Glaze
GUIDE / INSTRUCTIONS
- 1
In a bowl or resealable bag, combine onion, garlic, gochujang, soy sauce, honey, and white vinegar. Add pork chops and toss to coat. Cover and marinate in the fridge for 4–6 hours.
- 2In a small saucepan, combine gochujang, brown sugar, apple cider vinegar, ketchup, and garlic powder. Bring to a boil, then simmer for 5 minutes. Add 1/4 cup water to thin. Set aside.
- 3Preheat grill to medium-high heat (around 400°F).
- 4Remove pork chops from marinade and shake off excess. Grill for 20–25 minutes, flipping every 5 minutes. Brush the glaze on generously each time you flip.
- 5Pork is done when internal temperature hits 145°F. Let rest 5 minutes before serving.
