Ingredients
¼ cup gochujang chili paste
3 tablespoons honey
¼ cup soy sauce
2 tablespoons toasted sesame oil
3 cloves garlic minced
2 tablespoons fresh ginger minced
1 (3-pound) pork loin roast
Korean BBQ Sauce:
1 teaspoon olive oil
¼ onion finely chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
3 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon gochujang chili paste
¼ cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
chopped scallions for garnish
Instructions
Pre-heat the sous vide water bath to 144°F.
Combine the gochujang, honey, soy sauce, sesame oil, garlic and ginger in a bowl. Pierce the pork loin several times with a sharp paring knife and then place it in a FoodSaver® Bag. Pour the marinade on top and massage the marinade into the pork to coat it well. Vacuum seal the bag using the FoodSaver® vacuum sealer to remove all the air. This will ensure that the food will sink in the water bath and be completely submerged.
Place the pork into the sous vide water bath and cook at 144ºF for at least 4 hours or for as long as 6 hours.
While the pork is cooking, make the Korean BBQ sauce. Heat the olive oil in a medium sauce pan. Add the onion and sauté for a minute or two. Add the garlic and ginger and sauté for another minute. Add the tomato paste, brown sugar, gochujang, apple cider vinegar, soy sauce and sesame oil and bring the mixture to a boil. Lower the heat and simmer for 20 minutes until the sauce thickens.
Remove the pork from the sous vide water bath, open the bag and place the pork loin on a baking sheet. Discard the juices.
Pre-heat the broiler. Brush the Korean BBQ sauce onto all sides of the pork loin and broil for two minutes on each side, turning and brushing the pork with more BBQ sauce as you broil. Alternatively, you can grill the pork on a very hot grill or in a very hot grill pan for 1 to 2 minutes on each side, basting with BBQ sauce. Either way, avoid broiling or gilling the pork for too long, so that you don’t overcook it.
Transfer the pork loin to a cutting board, cover with foil and let it rest for a few minutes.
Slice the pork loin and transfer slices to serving platter. Garnish with chopped scallions and serve with the with any remaining BBQ sauce on the side.