Korean Street Food
December 17, 2020 • Written By Natalie Beer
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The menu
Sticky belly pork
Mac ‘N’ Kim-Cheese
Tempura broccoli
Kimbap rolls
Avocado, nashi pear salad, sesame tofu dressing
Recipes (serves two people)
Korean Sticky Belly Pork (sulphites, soy, gluten)
Ingredients
- 2kg high welfare English belly pork
- 3 carrots, peeled, halved lengthways
- 3 celery sticks
- 3 onions, quartered
- 5 star anise
- 2 black cardamom
- 180ml dark soy
- 2 tbsp sweet chilli sauce
- 2 tbsp gochujang paste
- 2 tbsp apple cider vinegar
Gochujang Sticky Glaze
- 45g gochujang paste
- 4 tbsp honey
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
Method
- Preheat the oven to 160oc/gas mark 3, place the carrots, onion, celery, spices on to a deep small roasting tray, place the belly pork on top
- Mix the soy, gochujang, vinegar, and enough chicken stock to just cover the half the pork
- Wrap the tray tightly with a layer of baking paper then a layer of foil, and cook for 3-4 hours until tender.
- Remove from the oven and cool until warm to touch
- Remove the pork from the liquid and wrap on a plate with clingfilm, place in the fridge with a heavy weight on to compress as it cools completely, I use my cast iron casserole pot…
- Unwrap the pork and cut into desired slabs 2-4 inches square, pan fry or grill for ten minutes to crisp up and heat through, turn regularly
- Cut the now crispy golden pork into smaller chunks and transfer to a medium-large bowl
- Toss in the sticky chilli sauce and serve
Tempura Broccoli (sulphites, milk, egg, gluten)
Ingredients
- 300g broccoli mixed tender/broc, purple sprouting
- Tempura bater mix
- Ice water
- 36 month parmesan/ reggiano
- Coriander cress
Kimchi Mayo
- 100g kimchi, chopped
- 180ml mayonnaise
- 1 tbsp rice wine vinegar
- 1 tsp maple syrup
- 1 tbsp chives, finely chopped
Method
- Mix all the mayo ingredients together and set aside
- Mix the Tempura mix and coat broccoli,
- Fry until crisp and golden, ensure the tempura is thin but crispy
- Drain the crispy broccoli on kitchen towel, then stack on serving plate, dressing with the kimchi mayo
- Finish with a heavy grating of parmesan and coriander, salt to taste
Kimbap Sushi Rolls (sulphites, soy, gluten, sesame, mustard)
Ingredients
- 1 tsp vinegar
- 1 tsp sugar
- 1 carrot, julienned
- 100g pickled cucumber
- 100g radish, seasonal, julienned
- 2 sheets of Nori, cut into fours
- 200g cooked sushi rice (Pack Instructions)
- 200ml rice wine vinegar
- 200ml sugar
Mustard dripping sauce
- 1 tsp English mustard
- 1 tbsp soy sauce
- 1 tbsp water
Method
- Combine all dressing ingredients together, set aside for garnish
- Mix the vegetables, ginger, sugar, rice wine, and smashed garlic together, leave to pickle for 2-3 hours
- Layer the rice down on top of each piece of nori seaweed, with slightly damp fingers work a thin layer of rice evenly cover equally
- Place a selection of pickled vegetables in the closest third to you and roll away from you to create a small Kimbap Roll, repeat until all the mix is gone
- Cover in the fridge with a damp cloth until need to prevent them drying out
- Serve by stacking roll and serving alongside dip
Mac ‘N’ Kim-Cheese (sesame, sulphites, milk, gluten, soy)
Ingredients
- 200g cooked pasta / rice pasta
- 25g butter
- 25g flour
- 150ml vegetable stock
- 150ml milk
- 100g chopped Kimchi
- 3 garlic cloves, thinly sliced
- 2 tbsp chopped coriander
- 20ml rice wine vinegar
Method
- In a medium saucepan, bring the milk, stock up to a light boil
- Melt the butter, add the garlic and cook until soft, whisk in the flour until well combined over a medium heat, start to add the stock, whisking constantly until all combine and sauce is glossy
- Cook out for 1-3 minutes until floury taste is no more, add the coriander, kimchi, and vinegar
- Add to freshly cooked pasta and sprinkle with toasted sesame and parmesan. Enjoy!
Avocado, nashi pear salad, sesame tofu dressing (sesame, sulphites, gluten, soy)
Ingredients
- King hass avocado
- Nashi pear
- Watermelon and purple meat radishes
- Toasted sesame and tofu dressing
- Winter little leaves
Dressing:
- 60g Tofu
- 10 miso paste
- 1 tbsp Tahini paste
- 1 tbsp soy sauce
- 100ml apple juice
- 1 tbsp rice wine vinegar
Method
- Roughly wedge/dice pear and avocado
- Julienne (thinly slice) your radish
- Arrange beautifully on your plate
- Blend dressing ingredients until smooth and creamy but single cream consistency
- Drizzle over tofu dressing, garnish with leaves, nori and julienne of radish