Someone has been very, very naughty, because she has been very, very tardy with writing, and that someone would be…..me.
I have been blazing a trail in the kitchen, coming up with new recipes to play with and tinkering with my camera so much that I’ve neglected my writing. Someone motivate me, prettttttt-ay please…..because this newfound tardiness has made me unknowingly exclude you from a foolproof recipe that will sort out all your dinner troubles. I solemnly swear that you will love this recipe if you have a penchant for Korean flavours. I don’t claim to know anything about Korean cooking, so please don’t be offended, but with a tub of gochujang in hand, I find it hard not to dabble in my version of K-cooking.
Gochujang, a spicy and pungent fermented red pepper paste, is a godsend in weekday cooking. When I’m sick of doing the usual marinades or when I’m running short of time to whip up a flavoursome meal, gochujang comes to the rescue in all its feistiness. It imparts such a spicy and savoury punch to everything you smother it in – chicken thighs, pork shoulder steaks, pork belly, you name it – that it’s hard to believe you only spent half an hour on the cooking. The flavours of these dishes blow me away, and meats grilled in gochujang bring forth a hearty meal when eaten with plain rice, wrapped in iceberg lettuce etc. The possibilities are endless when cooking with gochujang, so go wild and experiment. I recommend making up a marinade with it, tasting as you progress before slathering it over raw meats, so you can tweak the flavours to your preference.
For my recipe, I introduced some sweetness into the marinade with mirin (a sweet Japanese cooking wine), brown sugar and golden syrup, all of which are really good for cooking meats. This worked really well, and M and I really enjoyed the fruits of our (barely-there) labour. Since I’m going to be out and about like a real adult in a few days’ time, I think this marinade will be my new best friend. Say hello to quick fixes for your weekday dinners!
Here’s the recipe:
Sweet & Spicy Korean Pork Belly
Makes 2-4 servings
740g pork belly, sliced to 1.5cm thick
1 tablespoon mirin
1 tablespoon brown sugar
1 tablespoon golden syrup
1 tablespoon sesame oil
3 tablespoons light soy sauce
1 tablespoon Maggi’s garlic chilli sauce
2 tablespoons gochujang
Sesame seeds for garnish
Chopped spring onion for garnish
Cooked white rice or iceberg lettuce
1. Mix ingredients for marinade and combine well. Marinate the pork belly slices for at least 15 minutes.
2. Preheat oven to 180 degrees Celsius.
3. Grill pork belly slices for 15 minutes. Turn the temperature up to 210 degrees Celsius, and grill for another 4 minutes.
4. Remove pork belly from oven, serve on rice or with iceberg lettuce, and garnish with sesame seeds and chopped spring onion.