Gochujang Pork


This post is a perfect example of why I love food blogging. There are many reasons, actually, like the friends I’ve made – some even in person! But learning about ingredients and foods from different cuisines is really exciting to me.

Gochujang is one such ingredient, a sweet Korean chili paste that I’ve noticed for a while. Thanks to Amazon.com, I now own some.


I was reminded of this ingredient recently on Sally’s blog Bewitching Kitchen, when she posted Korean pork ribs, and on The Not So Creative Cook, when Jhuls posted Steak with Gochujang Sauce, and on A Cookbook Collection, when Donna posted Korean Chicken Wings. I knew I had to make something!

To test out the paste, I created a sauce using gochujang and a few other Korean ingredients. A wonderful reference for Korean ingredients can be found here, from Sue’s blog My Korean Kitchen.

I didn’t add anything sweet, because the first ingredient in the list of the gochujang is corn syrup. This is unfortunate, but when I looked in to making my own, I decided to pass on that complicated culinary endeavor.


Here’s what I did:

Gochujang Pork Tenderloins

2″ piece for fresh, peeled ginger
2 large cloves garlic
2 teaspoons sesame seed oil
1 tablespoon soy sauce
1/2 cup gochujang
4-5 tablespoons mirin
2 pork tenderloins

Place the ginger, garlic, sesame seed oil, and soy sauce in a small blender jar or mini food processor, and process as much as you can.


Add the gochujang. It’s so pretty and has a wonderful spicy ketchup aroma. I wasn’t sure what it’s viscosity would be, but it’s quite paste-like.


To create my desired sauce consistency, I used about 5 tablespoons of mirin. I wanted the sauce pourable, but not thin.


Have a baking pan big enough for the pork tenderloins on hand and drizzle in some oil.

Season the pork tenderloins.


Spread some of the sauce on top of the tenderloins. Turn them over and place them in the oil.


Spread more of the sauce on the top. Make sure you still have enough for serving time. Cover the pan with foil and let the tenderloins marinate overnight in the refrigerator.

When you are ready to cook the pork, remove the pan from the refrigerator and let the meat come close to room temperature. I set my oven at a roasting temperature of 375. One could certainly also use a charcoal grill, weather permitting.

Use an in-oven temperature probe to monitor the pork. I prefer an internal temperature of NO MORE than 155 degrees Farenheit.


After cooking the pork tenderloins, immediately place them on a cutting board. After a good 15-minute rest, slice the pork cross-wise.


Place the slices on a serving platter. Brush on some of the remaining gochujang sauce.


If desired, sprinkle the meat with sesame seeds, cilantro, or chopped green onions.


This sauce is so good I’ve made a gochujang-based BBQ sauce twice since I made this tenderloin recipe. Gochujang is fabulous stuff!


60 thoughts on “Gochujang Pork

  1. I couldn’t use mirin so I skipped on that one. Your version sounds delicious and I love the plating. ;) Thanks a lot for the mention, Chef Mimi. x

  2. Wow, what a wonderful surprise to find this post to brighten up my morning, as I’m getting ready to leave for work… Doing a happy dance!

    I love this ingredient, it’s really unique, and I must try your concoction!

    great post!!! and thanks for the link love!

  3. Looks really good! I recently visited a big Asian supermarket in our area but was overwhelmed so bought very little. Next time I go I’ll look for Gochujang sauce!

  4. Your pork looks delicious, I’m so glad you like it Mimi! And thank you for the link :-) I have made that sauce so often and use it for everything, even just to coat stir fried veggies. The gochujang has suck a complex flavour it’s impossible to describe, so I just tell everyone they have to try it for themselves!

  5. I think one of the perks of my former military life was being able to learn new cuisine from other cultures. When we were stationed in Germany, not only did I learn how to cook a number of German dishes, but also learned how to cook wonderful Pilipino dishes from someone that became a good friend! I am fortunate that being from Louisiana, we have lots of regional dishes that came from other cultures and we still cook today!

  6. Looks fab. Mimi. Gochujang has such a fabulous flavour. I generally use it on sticky barbecued ribs (and of course in some Korean recipes) but I’ve never tried it with pork fillet. Good idea! L

    • I never tasted it by itself, but once the garlic and ginger were in there, along with the soy sauce, it was just magical stuff that I could have spread on just about anything!

  7. I use a similar Korean chlli paste/sauce but I don’t think it has corn syrup in, will have to go and check. This looks mouth watering Mimi. I love Asian supermarkets and can happily get lost in them for ages.

  8. Gochujang paste has come up a lot lately – maybe I need to head to Amazon to buy some, too! Your pork looks delicious.

  9. Very true, Mimi. If you hadn’t blogged about this, I’d be none the wiser. Looks delicious. Although I share your concerns about corn syrup! Do you know how bad this stuff is for us?

      • It is all bad, but our bodies don’t process fructose like all the other -ose’s. Only the liver can process it. It is essentially filtered like alcohol. The small amount in fruit is fine, but when you start consuming huge quantities from sort drinks and alike. It leads to fatty liver disease.

  10. Your pork looks wonderful Mimi. I have gochujang in my refrigerator and I got it out to look at the ingredients. Mine is Annie Chun’s and it is a sauce. There is no corn syrup, it is made from a paste sweetened with brown sugar. While a little sweet, it is not overly so. Perhaps you can find it at your local grocery store.

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