Eating Korean in Vietnam
I recently returned from a month in SE Asia and the highlight by far was the FOOD! Here is one of my most favorite dishes I tried, and was easily able to replicate. Strangely enough the dish is Korean, even though I tried it in Vietnam - but no matter - it was exceptional, and you must give it a try!
Here's how I did it:
Ingredients
3-6 cloves of garlic (don't be scared to be a savage with an aggressive amount of garlic!)
Tablespoon of fresh ginger
1-2 tbsp of Gochujang, depending on how spicy you like it
1/2 cup Soy sauce
1/4 cup Sesame oil
Scant juice from Kimchi jar
Half a pound of pork belly
1 1/2 cups kimchi (you can easily purchase this at any Korean market or grocery store, or make your own)
1/2 onion, finely diced
1 bunch scallions, sliced, for garnish
1 package soft tofu, sliced into bite sized pieces
Cut the pork belly into bite sized pieces, and set aside in a bowl. Do the same with the tofu, in a separate bowl. Whisk the ginger, garlic, gochujang, kimchi juice, sesame oil and soy sauce into a marinade and evenly distribute over both the tofu and pork belly. Let them marriade for a minimum of an hour. The longer, the better.
Heat a frying pan with some vegetable oil and sauté your onion until translucent. Add the pork belly, including the marinade, and fry until the pieces turn crispy on both sides, and most of the liquid has evaporated. Add the kimchi, turn the heat down to medium-low and let it simmer for around 15 minutes.
Serve over rice, and top with the scallions.
Wine pairing: we wanted something with a hint of sweetness to combat the spicy nature of the dish. Benjamin Bridge's Nova 7 spoke to us with its low alcohol at 7%, and comprised primarily of Muscat. The aromatics of the dish complimented the complexity of the kimchi and the acidity cut through the fat of the pork belly perfectly.
Here's how I did it:
Ingredients
3-6 cloves of garlic (don't be scared to be a savage with an aggressive amount of garlic!)
Tablespoon of fresh ginger
1-2 tbsp of Gochujang, depending on how spicy you like it
1/2 cup Soy sauce
1/4 cup Sesame oil
Scant juice from Kimchi jar
Half a pound of pork belly
1 1/2 cups kimchi (you can easily purchase this at any Korean market or grocery store, or make your own)
1/2 onion, finely diced
1 bunch scallions, sliced, for garnish
1 package soft tofu, sliced into bite sized pieces
Cut the pork belly into bite sized pieces, and set aside in a bowl. Do the same with the tofu, in a separate bowl. Whisk the ginger, garlic, gochujang, kimchi juice, sesame oil and soy sauce into a marinade and evenly distribute over both the tofu and pork belly. Let them marriade for a minimum of an hour. The longer, the better.
Heat a frying pan with some vegetable oil and sauté your onion until translucent. Add the pork belly, including the marinade, and fry until the pieces turn crispy on both sides, and most of the liquid has evaporated. Add the kimchi, turn the heat down to medium-low and let it simmer for around 15 minutes.
Serve over rice, and top with the scallions.
Wine pairing: we wanted something with a hint of sweetness to combat the spicy nature of the dish. Benjamin Bridge's Nova 7 spoke to us with its low alcohol at 7%, and comprised primarily of Muscat. The aromatics of the dish complimented the complexity of the kimchi and the acidity cut through the fat of the pork belly perfectly.
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