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Easy prep
20 minutes
Spicy

Korean-Style Pork Chops

with Crisp Radish, Daikon & Cucumber Salad

Cooking time

20 minutes

Servings

2/4

Calories

690 /serving

Get saucy with this satisfying dish—perfect for a mild spring night! Get yourself fired up with a punchy sauce for the spiced pork, featuring gochujang, otherwise known as Korea’s favourite chili paste. Then comes the side, a cooling salad to provide a refreshing contrast. It stars crisp radish rounds alongside daikon and cucumbers, which you’ll smash a little first to ensure full absorption of the snappy vinaigrette seasoned with one of our favourite spice blends.

We will send you:

  • 300g Pork chops
  • 60g Sliced radishes
  • 2 Scallions
  • 2 Cucumbers
  • 100g Julienned daikon
  • 165g White rice
  • 15ml Rice vinegar
  • 15ml Gochujang
  • 30ml Sweet soy sauce
  • 15ml Ketchup
  • 12g Mild & Sweet Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Oil
Salt & pepper
Total Fat
11 g
Saturated Fat
3 g
Sodium
1620 mg
Total Carbs
103 g
Sugars
25 g
Protein
42 g
Fibres
5 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, halve the cucumbers lengthwise; using the side of your knife, gently smash down the cucumber halves until slightly flattened. Cut the smashed cucumbers into large chunks. Cut off and discard the root ends of the scallions; thinly slice. In a small bowl, make the sauce by combining the gochujang (add ½ for medium spicy), sweet soy sauce, ketchup and 2 tbsp water (double for 4 portions); season with S&P to taste.
a picture
Cook & glaze the pork chops
In a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops to the pan and cook on the first side, 3 to 5 minutes. Flip the pork* and add the sauce. Cook, spooning the sauce over the meat, 3 to 5 minutes, until the pork chops are nicely glazed and cooked through.
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Make the salad
While the pork chops cook, in a large bowl, combine the rice vinegar with 3 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P. Add the daikon, cucumbers, radishes and ⅓ of the scallions; toss to combine.
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Finish & serve
To the pot of rice, add ½ the remaining scallions and stir to combine. Divide the finished rice between your bowls. Top with a spoonful of the salad and the glazed pork chops (slice beforehand if desired). Garnish with as many remaining scallions as you’d like. Serve any remaining salad on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.