Korean BBQ Pork Bowls

Prepping Pork Chops and Toppings
1 To marinade your pork chops, combine smoked soy sauce and gochujang together first mix well to incorporate all the gochujang (taking it from a paste into a liquid). Next, mix in mirin and soy sauce. Place pork chops into a marinade tray or platter and pour the marinade over the pork chops. Refrigerate for 4 hours.
2 Prepare all your toppings. Slice bell pepper, onion, and jalapeños. Dice cucumber and the green tops from scallions. Place all these items in a tray or bowls.
Making the Sauce
4 Mix together the smoked soy sauce and the Ssamjang to incorporate it completely so you don’t have chunks of Ssamjang in the sauce. Once incorporated add in sesame oil, and soy sauce.
5 In a small skillet over medium heat, heat up avocado oil. Add in ginger and garlic and cook for 3 minutes. Then, add in honey and cook for another 2 minutes to infuse the honey with the ginger and garlic. Then pour mixture into your sauce topping from and mix well.
Cook Rice
7 Take 2 cups uncooked rice and rinse until you see the water is clear. Once rice is clean, place in rice cookerwith 3 cups of water. Start cooking rice.
Cook Corn and Pork Chops
9 Preheat grill to 400°F. Place a light coat of oil on corn and seasoning with a BBQ seasoning and set aside. Allow the grill to sit at 400°F for at least 10 minutes before grilling your corn. Grill corn until cooked through (about 12-15 minutes) turning the corn every 3-5 minutes.
10 Remove pork chops from marinade and season with your favorite BBQ rub or seasoning. Place on the grill and cook both sides until internal temperature has reached 145°F and then remove from the grill.
11 While pork chops rest, cut corn away from the cob.
Assemble Korean Pork Bowls
13 Place rice on the bottom as your base. Add bell pepper, cucumber, onion, jalapeño and corn around the outside of the bowl. Place pork chop on top and drizzle with sauce. Top bowls with scallions and sesame seeds.