Cucumber Salad
Lahna Son-Cundy
This is a tasty salad to go with my mother’s Korean pork chops but it also goes well with fish, chicken or on its own for a healthy snack. Salting the cucumber slices is an importan...
Lahna Son-Cundy
This is a great weeknight supper dish, devised by my mother to evoke a similar Korean dish without it taking quite so long to cook. We serve it often in our busy household! Enjoy with cucumber salad on the side.
Ingredients
SERVINGS: 4 Serving(s)
- ½ cup gochujang
- ¼ teaspoon garlic powder
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- ½ cup water
- 4 bone-in pork chops
Preparation
Preheat oven to 400°F. In a large bowl, mix gochujang with garlic powder, sesame oil and soy sauce using the backside of a spoon. Add water, stirring to create a sauce from the paste. Add pork chops, one at a time, then flip to ensure each chop is coated on both sides. Place pork chops in a heavy oven-safe pan and spoon remaining sauce on top. Cook for 25 minutes, or until sauce begins to char. Broil chops for approximately 5 minutes to lightly brown on top but be careful not to burn.
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