Taking requests

By: 
Keith Bryant
 This last week while doing business at the bank, I asked my friend Heidi what type of food she would like to see in the article this week. After giving it some thought, she told me that she really liked Korean food. She told me that while on a trip one time she had it and enjoyed it. 
 I don’t know if I have ever cooked Korean food before so doing a little research on it and learning the basics sounded like a fun Sunday.
 I learned that Korean food stands out from other cuisines with the many side dishes (banchan) that are served during meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few. 
 When you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways.
 Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy. 
 Kimchi, Korea’s famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even though Korean stews and soups are served hot (almost boiling), many of the side dishes are served cold or at room temperature.
 Another influence on the Korean style of cooking would be the chili pepper. It is widely believed the Japanese are responsible for introducing chili peppers and sweet potatoes to Korea. 
 Chili paste is an absolute staple at all Korean tables and many food preparations. Although many people think of Korean cuisine as “hot,” in reality chili sauces are not loaded onto every dish but added as flavor enhancements. 
 Like most Korean dishes, flavors and ingredients are flexible, so diners can add as much or as little flavoring as they like. Some like it hot, some do not. Just like other Asian cuisines rice is a staple of every meal. 
 A country that is surrounded by water, seafood comes in many forms. The practices of preserving or drying out seafood has been perfected over centuries.
 When my dad was here, he wanted to learn how to make bacon, so we bought some pork belly and I had a little left over. This is the recipe I tried out.
Spicy Korean pork belly
Ingredients
1.5-2 lbs. pork belly
¼ cup gochujang (spicy chili paste)
1 Tbsp. gochugaru (I used crushed red pepper flakes)
1 Tbsp. agave or brown sugar
1 Tbsp. mirin (used sake)
¼ cup light soy sauce
3 cloves garlic
2 Tbsp. oil
3 green onions, sliced
Directions: 
 1. Take the cubes of pork belly and place in a pot. Cover completely with cold water.
 2. Cover and bring to boil. After reaching full boil, remove cover and boil for 5 minutes.
 3. Remove from stove and drain, rinsing immediately with cold water. Set aside to drain and cool completely.
 4. While the pork is boiling, assemble the sauce ingredients (gochujang through garlic).
 5. Finely mince garlic. Add all sauce ingredients (gochujang, gochugaru, agave/sugar, mirin, soy sauce, and garlic) together and stir until combined.
 6. After pork has cooled enough to handle, slice each cube vertically (from fat side through to lean) into ¼-inch slices. If there is pink remaining that is OK! We will be cooking again.
 7. Place a wok or pan over medium high heat. Once hot, add 2 tbsp. oil and wait until shimmering hot. Add the pork and cook until meat is just cooked through and no pink remains.
 8. Add the sauce and stir to combine with meat. Cook 2 more minutes.
 9. Remove from heat and add green onions.
 10. Serve with rice and kimchi.
 

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Weiser, ID 83672
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