Posted: February 8, 2009 by nietize in Bean curd, Korean, Pork



Pork 100g thinly sliced
Ginger juice 1 tsp
Light soy sauce 2 tsp
Ground black pepper 1 tsp
Sugar 1 tsp
Kimchi brine 250ml
Kimchi 200g
Water 1 1/2 cups
Soft bean curd sliced
Leek slices

Season pork with ginger juice, soy sauce, black pepper, sugar and kimchi brine for 20 minutes

Place seasoned pork with kimchi in a pot. Add water and bring to the boil

Reduce heat and add bean curd. Simmer for 20 minutes

Garnish with leek slices and serve hot

I live near a Korean restaurant in London and it has really opened my eyes to Korean cuisine. Previously, my understanding of Korean food was limited to Seoul Garden and Korean bbq. I realise now that kimchi is the basis of their cooking, and not just as a side dish. I bought a Korean cookbook from Kino and there are a number of dishes in that book that I have tried at that Korean restaurant. And so the experimenting begins.

Note: don’t add too much water…


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