KOREAN PORK BELLY & KIMCHI LETTUCE WRAPS

When people think of Korean food they tend to think of the usual Korean BBQ beef or bibimbap (a rice and veggie dish). Although those are two of many staples that I grew up eating, there are far more simpler and easy going dishes in the vast Korean cuisine that is worth exploring. Here is one of those easy-to-make-and-eat dishes that my mom (umma) used to make for me growing up. She still occasionally brings out this timely favourite on lazy "don't want to cook" days. The fatty pork belly with the spicy briny kimchi is perfect together. The lettuce merely wraps the two like a taco and makes it even easier to eat, and of course freshens the palate. If you're into Korean food or are an adventurous eater than give my old childhood favourite a try!

Serves 2

Ingredients:
  • 1 pkg of Pork Belly, thinly sliced
  • red leaf lettuce, whole leaves (or use another type of lettuce like my pic)
  • kimchi, cut into smaller bites (use as much as you want)
  • cucumber, thin slices (optional)
  • Ssamjang (Seasoned Korean Bean paste)

1. Preheat a large skillet on medium high heat. Take the pork belly slices and cook them in the hot skillet, until desired doneness. Turn the heat down to medium if you find the pork cooking too fast for you. This should take anywhere from 8-12 minutes. Take the cooked pork belly out of the skillet, and place it on a towel paper lined plate so the grease can be absorbed.

2. Cut the pork into bite size pieces. Take the washed lettuce and place them on a plate and start to layer your lettuce wraps. Place the pork first, then a few pieces of kimchi, a cucumber slice, and a tiny dollop (about 1/8 tsp) of ssamjang. Wrap the lettuce around all the ingredients and eat right away. Best served right after the pork has finished cooking.



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