Honey Gochujang Pork Empanadas with Cucumber Yogurt Sauce

Honey Gochujang Pork Empanadas with Cucumber Yogurt Sauce

YIELD: Makes 4 servings


For Pork Filling:

4 T - canola oil

1/2 lb. - ground pork

1/8 tsp. - kosher salt

1/8 tsp. - ground black pepper

3 T - Gochujang paste

1/2 T - grated ginger

1/2 tsp. - minced garlic

1 T - soy sauce

2 T - honey

1/2 T - sesame oil

2 - scallions, thinly sliced

8 - empanada shells

1 qt. - canola oil (for frying)

For Cucumber Yogurt Sauce:

1 cup - Greek yogurt

4 T - English cucumber, grated

1/2 tsp. - minced garlic

1 T - lemon juice

pinch of kosher salt

pinch of ground black pepper


In a preheated pan, add the canola oil until wisps of smoke appear.

Add the ground pork and cook until evenly browned.

Add the salt and pepper and add the gochujang.

Cook the gochujang pork mixture until the gochujang is lightly caramelized.

Remove the pan from the heat, and add the ginger and garlic.

Cook until fragrant and return to the heat.

Add the soy sauce, honey, sesame oil and stir until evenly coated.

Remove the pan from the heat and fold in the scallions.

Place the pork filling into a bowl, and allow to cool.

To fill the empanadas: gather 1 empanada skin, and place 2 T of the pork filling. Fold as desired and crimp by hand, fork, or roll into ropes. Repeat the procedure until all the empanada filling has been used.

Chill the filled empanadas for 30 minutes.

In a separate bowl, combine the Greek yogurt, cucumber, garlic, lemon juice, and salt and pepper and whisk until it is evenly combined. Refrigerate the sauce until ready for use.

In a deep fryer, add the canola oil and preheat until 350°F degrees. Place the empanadas and cook for 3-5 minutes, or until the empanada skins are golden brown. (This may also be prepared in an air fryer-be sure to coat each empanada with a bit of canola oil before placing in an air fryer). Remove each empanada from the oil and allow to drain on a paper towel.

To serve, place the empanadas on a plate with the chilled cucumber yogurt sauce.

Serve immediately.

Recipe developed by Chef Wook Kang for the National Honey Board.