Heirloom Market Spicy Korean Pork Sandwich with KB Sauce

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Cutting up the pork butt allows maximum surface area to marinate overnight in the gochujang.
Ingredients
KB Sauce
-
water
1 cup
-
granulated sugar
½ cup
-
firmly packed light brown sugar
⅓ cup
-
soy sauce
3 tablespoons
-
lemon-lime soft drink
¾ cup
-
gochujang (Korean red chile paste)
2 teaspoons
-
sesame oil
2 teaspoons
Spicy Korean Pork
-
gochugaru (Korean red pepper flakes)
2 cups
-
sweet chili sauce
1 cup
-
Sriracha chili sauce
1 cup
-
KB sauce, plus more for serving
¾ cup
-
boneless pork butt, trimmed, cut into 1-inch thick pieces
8 pound
-
sliced scallions
½ cup
-
toasted sesame seeds
3 tablespoons
-
Kingsford® Charcoal
-
wood chips
Kimchi Pickles
-
Kirby cucumbers
2 pounds
-
kosher salt
1½ tablespoons
-
Kimchi Base Sauce
1 cup
-
thinly sliced onion
½ cup
-
granulated sugar
2 teaspoons
Kimchi Slaw
Kimchi Base Sauce
Credit: Recipe created by Cody Taylor and Jiyeon Lee on behalf of Kingsford Charcoal
For safe meat preparation, reference the USDA website.

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