Bossam with Ssamjang
The second installation of Demystified: Soy Bean Paste, we're covering Korean soybean paste or at least a variation. Ssamjang combines both doenjang (fermented soybean paste) and gochujang (fermented red pepper paste) to make a dipping sauce. Traditionally, it’s served with boiled pork in a lettuce wrap. Some people prefer boiled pork shoulder but I love the richness of boiled pork belly with the crunch of pickled garlic.
Crispy Veal Chops with Strawberry & Kale Salad
Is there anything more synonymous with spring than veal and strawberries? The veal next to the sweet strawberries makes for a beautiful pairing for a springtime dinner party.
Tongbaechu Kimchi
Tongbaechu kimchi is the most popular variety of kimchi. Combine quartered Napa cabbage pieces with with a slurry of onions, garlic, ginger, fiery Korean pepper flakes known as gochugaru, and salty fermented shrimp to make a delicious, fermented staple.