KOREAN POP Fresh and Spicy

With Korea in the news, ride the Korean dining wave and dis­cover a cui­sine that is fresh, spicy and easy to pre­pare

Sunday Times - - Contents - RECIPES: CHEF JANE STRODE

Dis­cover a new cui­sine that’s so easy to pre­pare



80ml (1/3 cup) gochu­jang (Korean hot pep­per paste, avail­able from Asian gro­cers)

60ml (¼ cup) mirin

80ml (1/3 cup) se­same oil

125ml (½ cup) honey

6 cloves gar­lic, finely chopped

1 knob gin­ger, peeled and finely chopped

1 small red onion, finely chopped

1 red ap­ple, peeled and grated

5ml (1 tsp) ground black pep­per

1.5-2kg pork ribs Com­bine all in­gre­di­ents in a large bowl. Re­frig­er­ate overnight. Pre­heat oven to 160°C . Line a large oven tray with bak­ing pa­per. Place ribs on tray and bake, bast­ing reg­u­larly, for 1 ½ - 2 hours or un­til ribs are ten­der and well caramelized. Slice ribs be­fore serv­ing. 250ml (1 cup) wa­ter

125ml (½ cup) white-wine or rice-wine vine­gar 100g (½ cup) white sugar

4 small red chill­ies, finely sliced

15ml (1 tbsp) grated gin­ger

15ml (1 tbsp) finely chopped gar­lic

15ml (1 tbsp) gochu­jang (Korean hot pep­per paste)

Place cucumber and salt in a bowl and stand for 30 min­utes. Bring a saucepan of salted wa­ter to the boil. Blanch kale leaves for 30 sec­onds, re­move and re­fresh in cold wa­ter. Cut into 2cm pieces. Com­bine re­main­ing in­gre­di­ents in a saucepan and bring to the boil over high heat. Re­move from heat and set aside to cool.

Rinse cucumber well, add to kale. When liq­uid is cool, pour over cucumber and set aside for 30 min­utes to al­low fla­vors to ab­sorb. Kimchi will keep in an air­tight con­tainer in the fridge for 1 to 2 weeks.

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