ingredients (serves two)
200g thinly sliced pork (shabu shabu pork)
100g kimchi
2 cucumbers
2 tablespoons sake
1 teaspoon salt
dressing
1 tablespoon seasame oil
1 tablespoon soy sauce
1 teaspoon sugar
1. boil 3 cups of water. add the sake and salt, then turn the heat to low. add the pork. once the meat changes color drain the water and run cold water over the meat to cool it down.
2. cut the cucumber into 3 or four pieces and then hit the pieces so they break into smaller bite sized pieces (a couple good whacks with the handle of a spatula and they crack open, then use your hands to break them apart completely)
3. cut the kimchi into bite sized pieces.
4. in a separate bowl, mix the dressing (seasame oil, soy sauce and sugar).
5. mix the meat, cucumber and kimchi in a bowl. then pour the dressing over top and mix.
6. crack open a beer, because you'll want it. i promise. it's the perfect combination.
Monday, September 28, 2009
recipe: pork and cucumber kimchi salad
posted by j. at 5:49 PM
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2 comments:
Thanks for that - going to give it a whirl tomorrow. Always looking for ways to use more cucumbers. Usually eat kimchi and then cut cucumber up and leave that in the remaining juices overnight.
Is there any reason why you break the cucumber instead of cutting it? Or is it just because bashing it with a spatula is good stress relief - in which case I may do it :)
gaijin wife,
i'm not really sure actually. i was all for just cutting them, but Ro contended that this way they absorb in the juices better. maybe this way the juice can get into all the little nooks and crannies?
in the end, i don't think it makes much difference, especially if you let it sit overnight anyway. though i do think the cracked look matches the shriveled looking pork, for what it's worth.
and the bashing IS kind of fun. ;)
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