I didn't track down the Korean hot pepper paste, called gochujang, in time for this recipe. I substituted Asian chili garlic sauce in the marinade instead, which didn't bring as much heat as I was expecting. The flavors of this grilled pork steak were still good, though, and the table-full at dinner seemed to have little trouble knocking this grub back. Some Israeli couscous with pine nuts and the very special summer treat of broccoli salad brought it all together.
"Gochujang Pork Shoulder Steaks," by Rachel Yang. In Bon Appétit, July 2014, p. 88.
"Broccoli Salad," by Carolyn Purpura Mackay. In Cook's Country, August/September 2012, p. 7.
Couscous recipe based partially on "Toasted Israeli Couscous with Pine Nuts and Parsley," from Bon Appétit, December 2004.
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