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As seen in the May, 2017 issue of the CHOSUN newsletter...
Dak Bulgogi
When you think of Bulgogi we immediately think of beef sizzling away on the grill. But here’s a great recipe for a week night dinner that is so easy, Dak Bulgogi. Dak is chicken in Korean. I found this great idea from Hyosun Ro a Korean American mom who blogs about home style Korean cooking. Her site is Korean Bapsang.com. I also follow her on Facebook to get her daily postings and this is where I found Dak Bulgogi! You marinate boneless skinless thighs in the morning and either saute the Dak or throw them on the grill. Here’s the
1# Boneless skinless thighs
3T soy sauce
1T brown sugar
1T lemon juice
1T honey
1Tmirin
1T rice wine
1T grated garlic
1Tgrated ginger
1T sesame oil
Fresh ground pepper
Marinate at least one hour. Saute or grill till done. As you’re cooking keep splashing on some of the marinade. The chicken will get beautifully glazed.
While chicken marinates cook a pot of rice, clean a head of Red Leaf lettuce and separate into leaves.
Prepare the sauces.
Ssam Sauce Scallion sauce
2T ssamjang ½ cup chopped scallions
1T gochugang 1T gochujang
1T rice vinegar 1T rice vinegar
1Tvegetable oil 1T vegetable oil
Mix until smooth
To serve, take a piece of lettuce and put a scoop of rice, a piece of chicken and a dab of each sauce, roll it up and enjoy. They are addicting!!!
Haeng bog meogneum
Happy Eating!!
Pamela Pyke
Subscribe at: www.chosuntkd.com
As seen in the June 2017 issue of the Chosun Taekwondo Academy newsletter...
magazine section an article titled Bo Ssam Miracle appeared. Chef Chang turned traditional Bo Ssam int, well like the title say, a miracle. This is Patty Cook’s and my go to Bo Ssam recipe. Instead of Pork Belly he uses Pork Shoulder that is slowly roasted. So I have always assumed this was traditional Bo Ssam, until Maangchi enlightened me to the true Korean Bo Ssam.
Bo Ssam
In 2004 Momofuko Noodle Bar opened in New York City by the Korean American chef David Chang. Over the years he has built a restaurant empire that rivals none. I personally adore him. His passion for food is limitless. He has taken his Mother’s traditional Korean recipes and jacked them up to a culinary extreme! In the January 12, 2012 NYT Sunday
Bo Ssam is made with a cut of fresh pork called Pork Belly. This is what we make bacon out of. Super fatty and yummy! The dish is great for a party because it is served as a cold meat platter. The word Ssam in Korean means “wrapped”. When served the sliced pork is wrapped in a lettuce leaf with a little dab of dipping sauce and popped into your mouth. What even makes it more special is to add a shucked oyster if you like. Totally amazing!
This recipe is so very easy so don’t be intimidated!!
Bo Ssam
1 3# piece of pork belly
10 cups water
1 large onion quartered
12 cloves garlic
2 TBS sliced ginger
2 TBS Soybean paste (doenjang or miso)
1 TBS light brown sugar
1 TBS instant coffee powder
Place everything in a pot and cook over medium high heat for 2 hours. Remove the pork from the broth and let cool.
Ssam Sauce
1 TBS Gochujang (Korean hot pepper paste)
2TBS Ssamjang (bean and chili paste)
1 TBS Rice vinegar
1 TBS vegetable oil
1 TBS Toasted sesame seeds
Clean head of red leaf or bibb lettuce and separate the leaves. Arrange in a bowl.
Head down to the Bellvale Market while the Pork Belly is cooling and have Steve shuck you up a dozen or two oysters. Then hurry homeand slice the cooled down pork into 1/8 -1/4 inch slices and arrange nicely on a platter.
I have seen some recipes where you take the already cooked Pork Belly and slide it under a broiler to crisp up the fabulous skin, then slice. I haven’t tried this yet but it sure sounds great!
If you’re into Bento Boxes, this dish is perfect.
If you are a big fan of pork, give it a try.
Haeng bog meogneum
Happy Eating
