Recipe: Korean Pork Steaks

Contributor (and restaurant reviewer) Matt Berkley knows that grilling season is a year-round event in St. Louis. In his new column, he’s breaking away from the backyard basics and sharing fresh recipes perfect for open fire cooking.

Fiery hot and savory sweet, Korean barbecue has hit its popularity apex, and pork steak, the versatile workhorse of St. Louis summertime, is particularly well-suited to this flavor profile. Rich notes of garlic, ginger and sweet pear vie for position in a multilayered, comforting dish, which transforms inexpensive meat into a dinner party-worthy main course.

Substituting another firm pear for its Asian cousin is entirely acceptable, but resist the urge to use powdered garlic or ginger. The pork needs to swim in a thick marinade laden with fresh aromatics, fruit and vegetables. The extra effort of peeling, grating and chopping pays off big.

Any amateur can pull this one off. Grab a beer and fire up the grill. A few pork steaks, a handful of fresh ingredients and a roaring flame is all that stands between you and red hot Korean barbecue bliss.

Korean Pork Steaks
5 servings

½ cup plus 2 Tbsp. soy sauce, divided
½ Asian pear, peeled and grated
¼ large white onion, diced
3 green onions, chopped, plus more for garnish
4 cloves garlic, minced
3 Tbsp. mirin rice wine vinegar, divided
2½ Tbsp. grated fresh ginger, divided
2½ Tbsp. sesame oil, divided
3 Tbsp. Sriracha or gochujang, divided
5 ¾- to 1-inch thick pork steaks (bone-in or boneless)
2 Tbsp. ketchup
Cooked white rice, for serving

• In a large bowl, make a marinade by combining ½ cup soy sauce, the pear, white onion, green onion, garlic, 2 tablespoons vinegar, 2 tablespoons ginger, 2 tablespoons sesame oil and 2 tablespoons Sriracha.
• Place the pork steaks in a large shallow baking dish and add the marinade, turning the meat to coat on all sides. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
• Prepare a charcoal grill for high, indirect heat*, or preheat a gas grill for medium-high heat.
• In a shallow baking dish, prepare the finishing sauce by combining the ketchup, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon vinegar, the remaining 1 tablespoon Sriracha, the remaining ½ tablespoon ginger and the remaining ½ tablespoon sesame oil. Set aside.
• Remove the pork steaks and gently shake to remove excess marinade. Grill steaks over direct heat 15 minutes, flipping every 2 to 3 minutes to avoid over-charring.
• Move the pork steaks to indirect heat (upper tier on a gas grill), cover and cook another 25 minutes, until the meat is no longer red in the center.
• Place the steaks in the finishing sauce and turn to coat on all sides. Cover with plastic wrap and let rest 10 minutes.
• Remove and serve pork steaks atop white rice and garnished with green onions.

*Fill a large chimney starter halfway with coals. Let the coals burn about 20 minutes, until calm and light gray. Place them on one side of the grill, creating a two-zone fire for direct and indirect cooking.