Try making Korean BBQ in your own backyard

By Jim Bailey

Never had gochujang paste before? For the heat aficionados, this is the perfect Asian (Korean to be precise) condiment for all your grilling days!

Combining the intense flavor of chili powder with the subtly sweet addition of rice vinegar and fruited preserves makes this baste great on chicken wings as well. Plus, it has the added benefit of not messing up your grill. Just open the pouch and have at it!

Can’t find any type of fermented chili bean paste in your local store? Just use sriracha, harissa or any red chili paste for a substitute.

1 cup apricot preserves
1/2 cup orange juice
1/4 cup gochujang (chili bean paste)
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
2 teaspoons minced garlic in oil
6 boneless pork chops

Mix all ingredients except chops in a large bowl. Place the pork chops into sauce, turning to coat.

Cover and refrigerate 30 minutes. When ready, heat outdoor grill.

Tear off 6 large pieces of foil. Remove 1 pork chop into each foil square and evenly divide the marinade among all 6 chops.

Fold and seal each packet and place over indirect heat on grill with the sealed side facing up.

Close lid and cook about 45 minutes, or until pork is cooked through.

NOTE: This can also be done in your oven with the temperature at 350-degrees F. Or simply cook your chops on the grill and baste with marinade when they are almost completely cooked through. If this is too messy, then line the grates of your grill with foil before cooking.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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