- ⅓ cup Gochujang
- 3 tablespoons Momofuku Soy Sauce
- 1 tablespoon Momofuku Spicy Seasoned Salt
- 1 tablespoon oyster or hoisin sauce (optional)
- 2 tablespoon sugar
- 1 tablespoon mirin
- 3 cloves garlic, minced or grated
- 1 in ginger, minced or grated (about 2 tablespoons)
- ¼ teaspoon toasted sesame oil (optional)
- 2 tablespoons olive oil
- 1½ pounds carrots (about 2 small bunches), peeled and halved or quartered longways so all carrots are even thickness
- 2 pounds pork chops, about 4 1–1½ in thick pieces
- 1 tablespoon Kewpie mayo
- 1 bunch green onions, thinly sliced
- 2 jalapeño or serrano peppers, thinly sliced (optional)
- 1 teaspoon sugar (optional)
- 2 teaspoons rice vinegar (optional)
For this sheet pan dinner, we wanted to combine pork chops with one of our favorite marinades Chef Jo Park taught us. The recipe is based around a pretty common Korean marinade, but Chef Jo Park modifies it slightly for her spicy pork kimbap. We took that idea and added carrots, but you can use any kind of root vegetables or squash you like—even sweet potatoes. Serve with the sauce on the side and lots of green onions.
Preheat oven to 425°F. Combine gochujang, soy sauce, spicy seasoned salt, oyster sauce, sugar, mirin, garlic, ginger, and sesame oil in a small bowl. Add 3 tablespoons of the mixture to a large ziplock bag with 2 tablespoons of olive oil. Add carrots to a bag and shake until the carrots are completely coated in the mixture. Remove and arrange on a sheet pan.
Add pork chops and 4 tablespoons of the mixture to the ziplock and again shake to combine. Arrange the pork chops within the carrots on the sheet pan. Roast for 12–15 minutes until the internal temperature of the pork chops is 145°F. Remove pork chops from pan to a cutting board for resting and return pan to the oven for 5–10 minutes to continue to roast carrots until they are soft and starting to caramelize. (Optional: if you want to add char to your pork chops, you can put them under the broiler for about a minute—being sure to check they do not burn.)
Meanwhile, add 1 tablespoon kewpie mayo to the remainder of the sauce. Slice pork chops and serve with the side of sauce and charred carrots. Sprinkle green onions on top. Optional: you can also top it with quick-pickled jalapeño peppers. Just mix sliced jalapeño peppers, sugar, rice vinegar, and a generous pinch of salt and let it sit for about 10 minutes.
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