Thursday, February 26, 2015

Bo Ssam. Bo Ssam Sauce. Banchan.

... "Continuing with my Korean fixation, I was watching 'Mind of Chef' (David Chang) and 'Korean Food Made Simple' (Judy Joo). I recently discovered that I can buy whole pork belly from my local international supermarket and with my recent get-togethers with my ORD/MDW/MKE Korean friends, they challenged me to make ...

Bo Ssam (Korean Pork Belly): Pork Belly. Garlic. Onion. Spring Onions. Doenjang (Soybean Paste). Ginger. Water. Honey. Gochujang (Red Chili Pepper Paste).

Bo Ssam Sauce: Doenjang. Sesame Seeds. Onion. Ginger. Sesame Oil.

Banchan (Side Dishes):
- White Rice.
- Leaf Lettuce.
- Kimchi.
- Pickled Yellow Radish (Danmuji).
- Moo Sang Che (Pickled Radish): Daikon Radish. Korean Apple Vinegar. Sugar. Garlic.

My Korean friends were surprised. Totally surprised. To hear that one of them said that my bo ssam is better than her grandmother (할머니 - halmoni) made me smile from chubby cheek to chubby cheek. I made some adjustments to the core recipe, but I have to say - Korean food is my new thing. Filipino food is always be a part of my me, but Korean food has entered my "Seoul." /devours and remembers the times I was in Inchon and Pyongtaek in the USN


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