Recipe All / Others

Spicy Korean Pork & Calamari

12.01.17

Heyyyy, I just realized I have not posted anything in over a month. Yikes! Whatever happened to “post-at-least-once-a-week” goal?!? I really need to keep up with it, don’t I!! Anyways, I’m happy to be back with this favorite recipe. I think you will love this and it goes so well with rice or noodles or just with a lettuce wrap. Check out the full 3-min video and recipe below. Yum, So good! Happy Friday, y’all!

SPICY KOREAN PORK & CALAMARI (쭈삼볶음) – 4 servings
INGREDIENT
1 lb of calamari (tubes and tentacles)
1 lb of thinly sliced pork belly
½ onion
4 green onion

MARINADE SAUCE
½ cup gochujang (chili paste)
¼ cup soy sauce
2 tbsp sweet rice syrup
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp mirin
1 tbsp gochugaru (chili powder)
1 tsp sesame oil
black pepper

PREPARATION
Cut slices of pork belly in about 1.5” wide pieces then pre-season with mirin (or sake) and pepper. Julienne onion and green onion. Cut cleaned calamari into similar sizes. I like to score the calamari tubes for softer texture. Make spicy and sweet marinade and add it to pork belly and calamari to set aside for at least 30 min.

INSTRUCTION
On high heat, start cooking the pork belly first to get the fat oil going then add calamari. Cook it for few minutes (about 5 min) until both pork and calamari is fully cooked. Add onion and green onion, add gochugaru and sesame oil at the end to add some more kick and flavor!

PRO TIP
Cooking this dish on high heat throughout is important as calamari will get tougher if overcooked on lower heat. Scoring the calamari tubes will add nice soft texture. Adding onions will add natural sweet flavor and make the dish little bit more saucy and juicy! 

Recipe All / Favorites

Brussels Sprouts with Pancetta & Shallots

10.25.17

Is it too early to talk about holidays? Maybe. I think we are also in the middle of Indian Summer which doesn’t put us in the mood either. Since I like to (or try to) plan ahead for what to cook for the season, I thought I would share something every week until Thanksgiving. Something that’s not Korean. It’s actually a nice break for me and I’m excited to share some of my favorite Thanksgiving side dishes! Something simple but super flavorful and can be enjoyed at the table. Would you consider making this for your Thanksgiving meal? I sure hope so cuz it’s deliciously simple and beautiful!

PAN-ROASTED BRUSSELS SPROUTS WITH PANCETTA & SHALLOTS
About 6-8 servings
For Thanksgiving Side Menu

INGREDIENT
40 brussel sprouts
3-4 shallots
3 oz (1 pk) pancetta
½ tsp garlic powder
½ tsp onion powder
kosher salt
black pepper

PREPARATION
Wash and clean brussels sprouts by cutting any ends from the stem and sometimes the outer layers. Cut them in halves then base season it with some kosher salt. Add 2 tbsp of water and par-cook them in the microwave for 2 mins. You may need to do this in two batches. / Peel and julienne shallots / Cut pancetta into small strips. I try to keep all ingredients in uniform sizes.

INSTRUCTION
On a heated pan, add pancetta and cook it until it starts to create oil from the fat. Add shallots and cook it until it starts to caramelize, about 5 mins in med-high heat. Add par-cooked brussels sprouts and season it with granulated garlic, onion powder. Cook it for 5 more minutes (2 min untouched) on high heat. Take it off of heat to prevent from over-cooking and browning.

PRO TIP
If you leave the brussels sprouts untouched for at least 2 min under high heat, it will create that nice charring color. Par-cooking the brussels sprouts in the microwave will retain nice bright green color and prevent from turning brown.