This black pork is a native Korean heritage breed from Jeju Island, known for its thick skin and rich marbling. The fat has an amazing chew and snap to it, and the flavor hits way deeper than regular pork. It was absolutely delicious!
I prepared a Korean Chinese food for a family gathering to celebrate my mother's birthday, featuring dried East Sea sea cucumbers that I dried myself and seasonal blue crab. The portion size was huge, so we ended up enjoying it over two meals.
Menu:
Hot and sour soup (산라탕)
Yangjangpi (양장피)
Gesal Buyong Samseul (게살부용삼슬)
Geumsa Oryong Haesam (금사오룡해삼)
spring roll (춘권)
Paljin Chomyeon (팔진초면)
Yuringi (유린기)
Ohyang Jangyok (오향장육)
Nurungjitang (누룽지탕)
Guobaorou (꿔바로우)
Kkansho Saeu (깐쇼새우)
Ganjjajang (간짜장)
Went to the fish market early yesterday morning for botan shrimp, skipjack, and herring. Combined them with some mackerel cured last winter to make a mix of sushi and sashimi.
Went to the fish market early yesterday morning for botan shrimp, skipjack, and herring. Combined them with some mackerel cured last winter to make a mix of sushi and sashimi.
About a month ago, I bled and froze some live crabs, and I finally used them to make Soy Sauce Marinated Crab.
Here are the banchan I served alongside:
Spicy Seasoned Pollock (명태무침)
Bamboo Shoots with Perilla Seeds (들깨죽순나물)
Stir-fried Fish Cake (어묵볶음)
Stir-fried Sausage (소세지볶음)
Eggplant Namul (가지나물)
Stir-fried Anchovies (멸치볶음)
Braised Tofu (두부조림)
Salted Grilled Mackerel (고등어자반)
Kimchi (김치)
Soybean Paste Soup (된장국)
Made Tteokbokki and Twigim over the weekend, plus some Sundae to complete the trinity.
Made some Korean fried chicken from scratch. Fresh chicken brined and double deep-fried, served with Korean pickled radish, coleslaw, fries, salad, and sweet & spicy Korean chicken sauce.
Yesterday, I went to visit my maternal grandmother and brought her a few of her favorite side dishes. For dinner tonight, I made a huge feast using the leftover side dishes and some fresh bamboo shoots I bought at the market. I made bamboo shoot sashimi and pot rice (sotbap), and paired them with some fish I bought last Saturday, serving it three ways: as sashimi, pan fried, and in a stew. It was such a delicious dinner!
list of banchan:
죽순솥밥 (Bamboo Shoot Pot Rice)
매운탕 (Spicy Fish Stew)
광어회 (Flounder Sashimi)
간장생선구이 (Pan fried Fish with Soy Sauce)
마늘 장아찌 (Pickled Garlic)
보쌈무김치 (Bossam Radish Kimchi)
머윗대 들깨 볶음 (Stir-fried Butterbur Stem with Perilla Seeds)
애호박 볶음 (Stir-fried Zucchini)
얼갈이 김치 (Young Cabbage Kimchi)
도라지 무침 (Spicy Platycodon/Balloon Flower Root Salad)
마늘쫑 고추장 장아찌 (Pickled Garlic Scapes in Gochujang)
멸치볶음 (Stir-fried Anchovies)
취나물 (Seasoned Chwinamul/Aster Scaber)
오이지 (Pickled Cucumbers)
오가피 장아찌 (Pickled Acanthopanax/Siberian Ginseng Leaves)
초석잠 장아찌 (Pickled Chinese Artichoke)
죽순회 (Bamboo Shoot Sashimi)
겉절이 (Fresh Kimchi Salad)
Since it’s Friday night, I decided to whip up a proper homemade meal. I made everything from scratch except for the kimchi (which is made by my mom). It took some time, but it turned out absolutely delicious!
After prepping some fish for my nephew's baby food, I turned the leftovers into this spread. I used the cod head and bones to make a soup, and served the Spanish mackerel as sashimi. It’s all accompanied by seasonal spring namul, cucumber kimchi, and spicy fermented oysters (eoriguljeot).