Korean BBQ Shoulder

Name: Korean BBQ Shoulder
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 5 clove garlic cloves, grated; 2 tbsp brown sugar; 1 tbsp Korean chile flakes (gochugaru); 1 tbsp kosher salt; 1 tsp ground black pepper; 5 lb boneless pork shoulder, cut into pieces; 1 tbsp peanut oil; 4 clove garlic cloves, grated; 2 tbsp fresh ginger root, grated; 0.33 cup gochujang; 0.25 cup soy sauce; 2 tbsp ketchup; 2 tbsp mirin; 2 tbsp honey; 1 tbsp rice wine vinegar; 1 tsp Asian fish sauce; 1 tsp sesame oil; 6 Persian cucumbers, thinly sliced; 1.5 tbsp rice vinegar; 2 tsp sesame oil; 2 tsp brown sugar; 0.5 tsp fine sea salt; 0.25 cup red onion, thinly sliced; 2 tsp sesame seeds

Pressure Cooker Korean Pork Shoulder with Gochujang Glaze

This pressure cooker method turns tough shoulder into fork-tender shreds in just 90 minutes, then a quick broiler finish creates crispy edges. The homemade gochujang sauce has layers of sweet heat that cling perfectly to the pork.

KoreanAsianDinnerComfort FoodOne Pot

Prep30 min

Cook1 hr 30 min

Total2 hrs

Servings8

Difficultymedium

Ingredients

For the Pork

5 clovegarlic cloves, grated
2 tbspbrown sugar
1 tbspKorean chile flakes (gochugaru)
1 tbspkosher salt
1 tspground black pepper
5 lbboneless pork shoulder, cut into pieces

For the Sauce

1 tbsppeanut oil
4 clovegarlic cloves, grated
2 tbspfresh ginger root, grated
⅓ cupgochujang
¼ cupsoy sauce
2 tbspketchup
2 tbspmirin
2 tbsphoney
1 tbsprice wine vinegar
1 tspAsian fish sauce
1 tspsesame oil

For the Sesame Pickled Cucumbers

6 Persian cucumbers, thinly sliced
1½ tbsprice vinegar
2 tspsesame oil
2 tspbrown sugar
½ tspfine sea salt
¼ cupred onion, thinly sliced
2 tspsesame seeds

Instructions

Work the grated garlic, brown sugar, chile flakes, salt and pepper into a paste-like rub. Massage it thoroughly into all surfaces of the pork pieces. If you have time, cover and refrigerate anywhere from 1 to 24 hours — even 30 minutes helps the flavors penetrate.
Switch your pressure cooker to sauté mode and brown the pork pieces in batches, giving each side about 2 minutes to develop color. Pour in 3/4 cup water, lock the lid, and cook on high pressure for 90 minutes. The meat should be completely tender when done.
⏱ 1 hr 30 min
While the pork cooks, warm the peanut oil in a small saucepan over medium heat. Add the grated garlic and ginger, stirring constantly for 1-2 minutes until aromatic. Stir in the gochujang, soy sauce, ketchup, mirin, honey, vinegar, fish sauce, and sesame oil. Let it bubble gently for 1-2 minutes until it thickens slightly.
⏱ 4 min
Manually release the pressure when cooking is complete. Allow the pork to cool just enough to handle safely, then shred it into bite-sized pieces using two forks or your fingers.
Pour the cooking liquid through a fine strainer into a bowl. Let it sit briefly so the fat rises to the surface, then skim off most of the fat and reserve the flavorful liquid underneath.
Toss the sliced cucumbers, rice vinegar, sesame oil, brown sugar, salt, and red onion together in a bowl. Let this mixture sit for 20 minutes, stirring every few minutes as the vegetables release their juices. Just before serving, fold in the sesame seeds.
⏱ 20 min
Position a rack 4-6 inches from your broiler and preheat it. Toss the shredded pork with the gochujang sauce and 1-2 tablespoons of the reserved cooking liquid until evenly coated. Spread in a single layer on a rimmed baking sheet and broil for 2-3 minutes until the edges are crispy and caramelized.
⏱ 3 min
Serve the glazed pork over steamed rice or pile it onto slider rolls, topped with the pickled cucumbers for bright contrast.