Kiejo Sarsfield is running another of her cookery classes this month. 11am – 2pm on 23 January, up in the Chalfonts. Recipes this time are Bindaetteok, Japche, and Kimchi Jjigae. Cost is, I think, £30, which is great value. Contact kiejosarsfield [at] hotmail [dot] co [dot] uk to reserve your place. In the meanwhile, here’s her recipe for Belly Pork Bulgogi which she cooked at one of the classes I went to.
- Belly pork – 500g
- Korean soya paste – 1 tbs
- Dark soy sauce – 2½ tbs
- Korean chilli paste (gochujang) – 1 tbs
- Chopped spring onion
- Crushed garlic – 1 tsp
- Ground black pepper
- Sesame oil – 2tbs
- Ginger (chopped) – ½ tbs
- Dry sherry or rice wine – 2tbs
- Rinse the pork under running water and pat dry with kitchen paper.
- Cut belly pork as thin as possible.
- Mix all of the spices and seasoning well in a big bowl (ingredients 2~11).
- Add the belly pork into the mixed sauce.
- Pre-heat the oven to 180°C and spread the marinated pork into a roasting tin.
- Bake until the meat is cooked and has started to brown (25-30 minutes)
- Take out the meat from the oven and place under the grill (in a clean pan or roasting tin) or in a hot griddle pan for 3 to 5 minutes before serving.
Tips for serving:
You can serve with Korean orjem lettuce and shiso leaves. Accompany the meat with sliced garlic and/or sliced red chilli.
Belly pork is tender and has a special flavour. I prefer this dish with belly pork rather than filet of pork, and the choice of the cheaper cut makes it a highly economical dish.