Easy Korean Pork Chop Marinade

I’ve been making these Korean-style pork chops on repeat lately, and I’m pretty sure the combination of gochujang and honey in the marinade is what makes them so ridiculously addictive. The sweet heat creates this incredible caramelized crust when you sear them, and honestly, my family requests these at least twice a week now. Trust me, once you try this marinade, your regular pork chops are going to feel pretty boring in comparison!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 95-110 g
• Fat: 45-55 g
• Carbohydrates: 22-28 g

Ingredients

For the marinade:

• 1/4 cup soy sauce
• 3 tbsp honey
• 4 garlic cloves (freshly minced)
• 1 1/2 tsp ginger
• 1 1/2 tsp sesame oil
• 1 tbsp gochujang
• 1 tbsp rice vinegar

For the pork:

• 4 pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1 tsp toasted sesame seeds

Step 1: Prepare the Korean Marinade

• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 4 garlic cloves, freshly minced
• 1 1/2 tsp ginger

In a bowl, whisk together soy sauce, honey, gochujang, rice vinegar, and sesame oil until the gochujang is fully dissolved and the mixture is smooth.

Stir in the freshly minced garlic and ginger.

I find that whisking rather than just stirring helps incorporate the gochujang more evenly, preventing any clumpy paste from forming in the marinade.

Step 2: Marinate the Pork Chops

• 4 pork chops
• 1/2 tsp black pepper
• marinade from Step 1

Pat the pork chops dry with paper towels and season both sides with black pepper.

Place them in a shallow dish or resealable bag and pour the marinade from Step 1 over them, making sure each chop is well coated.

Let them marinate for 20 minutes at room temperature.

This allows the flavors to penetrate without over-tenderizing the meat.

Step 3: Preheat and Sear the Pork

• 1 tbsp olive oil
• marinated pork chops from Step 2

While the pork marinates, preheat your oven to 400°F.

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Remove the pork chops from the marinade, reserving the excess marinade in a bowl, and carefully place them in the hot skillet.

Sear for 2-3 minutes on each side until golden brown and caramelized—this develops deep, savory flavors that are essential to this dish.

Step 4: Finish in the Oven

• reserved marinade from Step 2
• seared pork chops from Step 3

Pour the reserved marinade from Step 2 over the seared pork chops in the skillet, making sure to coat them evenly.

Transfer the skillet to the preheated 400°F oven and bake for 5-10 minutes until the pork reaches an internal temperature of 145°F and the sauce reduces slightly.

I like to let the pork rest in the pan for 2 minutes after removing it from the oven—this helps keep the meat juicy and allows the flavors to settle.

Step 5: Plate and Garnish

• 1 tsp toasted sesame seeds

Transfer the pork chops to serving plates and spoon the reduced sauce over the top.

Finish with a sprinkle of toasted sesame seeds for texture and visual appeal.

Serve immediately while the pork is still warm.

Easy Korean Pork Chop Marinade

Delicious Easy Korean Pork Chop Marinade recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 1025

Ingredients Method

Ingredients

  

For the marinade:

• 1/4 cup soy sauce
• 3 tbsp honey
• 4 garlic cloves (freshly minced)
• 1 1/2 tsp ginger
• 1 1/2 tsp sesame oil
• 1 tbsp gochujang
• 1 tbsp rice vinegar

For the pork:

• 4 pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1 tsp toasted sesame seeds

Method

 

1. In a bowl, whisk together soy sauce, honey, gochujang, rice vinegar, and sesame oil until the gochujang is fully dissolved and the mixture is smooth. Stir in the freshly minced garlic and ginger. I find that whisking rather than just stirring helps incorporate the gochujang more evenly, preventing any clumpy paste from forming in the marinade.
2. Pat the pork chops dry with paper towels and season both sides with black pepper. Place them in a shallow dish or resealable bag and pour the marinade from Step 1 over them, making sure each chop is well coated. Let them marinate for 20 minutes at room temperature. This allows the flavors to penetrate without over-tenderizing the meat.
3. While the pork marinates, preheat your oven to 400°F. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Remove the pork chops from the marinade, reserving the excess marinade in a bowl, and carefully place them in the hot skillet. Sear for 2-3 minutes on each side until golden brown and caramelized—this develops deep, savory flavors that are essential to this dish.
4. Pour the reserved marinade from Step 2 over the seared pork chops in the skillet, making sure to coat them evenly. Transfer the skillet to the preheated 400°F oven and bake for 5-10 minutes until the pork reaches an internal temperature of 145°F and the sauce reduces slightly. I like to let the pork rest in the pan for 2 minutes after removing it from the oven—this helps keep the meat juicy and allows the flavors to settle.
5. Transfer the pork chops to serving plates and spoon the reduced sauce over the top. Finish with a sprinkle of toasted sesame seeds for texture and visual appeal. Serve immediately while the pork is still warm.