One of the most popular stews/jjigae in Korea...! There's many, many variations of Kimchi Jjigae- vegetarian that includes tofu or silken tofu, or with tuna, seafood, beef, sausage, ham, or pork--! I guess that just shows how much Koreans love kimchi, and how this spicy ingredient is so versatile and complements a wide variety of other ingredients. My favorite type of kimchi jjigae is with pork-- the hearty pork balances nicely with the light tofu, and contributes a wonderful flavor to the overall dish. I used pork tenderloin, but you can use really any cut of pork that is tender (I've used pork neck several times before). I usually include rice cakes to add another starchy element to the stew, but if you don't have it on hand, you may omit it. This jjigae tastes better when you use overly ripe, sour kimchi, so don't throw away that kimchi that's sitting in your fridge, but use it to make stew!
Read More
bánh mì- caramelized vietnamese pork sandwiches
This has to be one of my all-time favorite recipes that I've made time and time again, with consistently great results. I remember the first time I had a bánh mì sandwich at Banh Mi Saigon in NYC-- the light bread with a crispy crust, the nutty Pâté, the sweet and spicy pork, along with the tangy daikon and carrot salad and fresh cilantro-- it was an extremely flavorful and harmonious blend of flavors. After that NYC trip, I desperately tried to find an authentic banh mi sandwich in the Baltimore city area, but to no avail... so I tried to re-create that NYC experience at home in my own kitchen! It may seem like a lot of preparation to assemble the sandwich, but one batch will make many servings, and you may double or triple the recipe to feed a crowd! It's one of my go-to recipes when I'm hosting a dinner party-- hope you enjoy it!
Read Moresoy-doenjang marinated pork belly (삼겹살된장구이) + food in korea pt. 2
This one has to be one of my all-time favorite recipes! What I love about this dish is that since the pork belly is marinated in a blend of doenjang and spices, it tastes exactly like how it would if you dipped the meat in the sauce, except even more flavorful and complex! The marinade also helps to tenderize the pork, resulting in an extremely juicy and soft piece of meat. Enjoy!
Read More
jeyuk bokkeum (korean spicy pork stir-fry) 제육볶음
je yuk (제육)= pork
bokkeum (볶음)= stir-fry
This is a very popular dish in Korea. Koreans generally love anything spicy, which is why you will see this dish in most Korean restaurants (other versions use chicken or squid). In restaurants, this dish is often served with lettuce, napa cabbage, or other leafy green vegetables that you can wrap the meat in. Cooking the meat does not take very long at all, but you want to let the meat sit in the marinade for at least an hour, or preferably overnight.
currently listening to:
2NE1- Missing you [click here for Eng subbed version]
meat:
1.5 - 2lbs thinly sliced pork shoulder or loin
1 Tablespoon cooking rice wine
1/4 teaspoon black pepper
1/4 teaspoon salt
marinade:
6 Tablespoons gochujang (Korean chili pepper paste)
1 Tablespoon gochugaru (Korean chili pepper flakes)
3 Tablespoons soy sauce
2 Tablespoons mirin
2 Tablespoons sugar
2 Tablespoons sesame oil
2 Tablespoons minced garlic (can use fresh or buy prepared)
1 Tablespoon minced ginger (can use fresh or buy prepared)
1 teaspoon toasted sesame seeds
1 small onion, sliced
2 stalks green onion, thinly sliced
serves 3-4
prep time: 20 min
cook time: 10-15 min
1. Season the meat with salt and pepper. Pour the cooking wine over the meat, and massage the meat with your hands so that the wine is mixed in well. Let the meat stand in the wine for at least 10 minutes while you prepare the other ingredients.
2. Slice the onion and the green onion. Mix all of the ingredients for the marinade in a large bowl. Toss the meat into the marinade and stir well.
3. Transfer the meat and marinade to a gallon-size Ziploc bag, and place in the refrigerator. You could also use a plate and cover with plastic wrap. Let the meat sit in the fridge for at least an hour, or overnight. After the hour of marinating, if you wish to save the meat for later, transfer to the freezer. In the Ziploc bag, the meat will keep for about 3 weeks in the freezer.
4. When ready to cook, heat olive oil in a skillet at medium-high. Stir fry for about 10-15 minutes until slightly caramelized.
5. Transfer to a plate, and serve with rice, or with lettuce or napa cabbage to wrap the meat in. Dig in! Absolutely delicious.
