Gochujang Marinated Pork Shoulder Steaks
8 garlic cloves, peeled, crushed
1 2” piece ginger, peeled, sliced
1/4 cup vodka
1/4 cup gochujang (Korean hot pepper paste)
1/4 cup sweet mirin (Japanese rice wine)
2 Tablespoons vegetable oil, plus more for the grill
1/4 tsp salt
freshly ground pepper
1 1/2 pound pork shoulder steak (pork butt) about 1/2” thick
Toss everything but the pork in a blender and puree until smooth.
Put the steak in a large resealable plastic bag and pour half of marinade over steak, coating all sides well. Refrigerate, flipping bag every once in awhile, at least 2 hours; overnight is better. Keep the remaining marinade in a small bowl, covered, in the refrigerator.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill over direct heat, turning occasionally, and basting with reserved marinade. If you have difficulty with flare-ups, move pork to a cooler area away from direct heat.
Cook to desired doneness, about 12 – 15 minutes for well done.
Transfer pork to a cutting board, tent with foil and let rest 5 minutes. Slice into quarters and serve.
DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.