Korean soba noodles and spicy sauce (bibim naengmyeon), with cucumber, tofu, sauteed eggplant, and roast pork belly
Korean soba noodles and spicy sauce (bibim naengmyeon), with cucumber, tofu, sauteed eggplant, and roast pork belly
by HarveysBackupAccount
6 Comments
HarveysBackupAccount
This sauce is easily one of my favorite recipes from Maangchi’s cookbook – sweet, savory, spicy… so good. It all comes together in a food processor – no cooking for the sauce itself:
* 1 medium Asian pear (~300 g) * 1 small white onion * 4 cloves garlic * 1 Tbsp chopped fresh ginger * 3-4 scallions * 1/2 c. honey * 1/2 c. gochukaru (Korean dried chili flakes – not super spicy) * 1/4 c. gochujang (Korean fermented chili paste) * 2 Tbsp water * 2 Tbsp soy sauce * 1.5 Tbsp sesame oil * 1 Tbsp vinegar (white, rice, apple cider… take your pick) * 1 Tbsp sugar * 2 tsp. kosher salt
Chop things a bit before putting them in the food processor then blend everything until it’s (pretty) smooth.
The pork belly is based on a recipe in *Woks of Life*, using a 3-ish lb (1.3 kg) pork belly with the skin on:
* Put the belly skin down in a large skillet and add just enough water to come up to the top of the skin (not much at all) * Bring to a boil and cook for 3 minutes, then remove from the pan and put skin side up on a cutting board * Score a square 0.5″ (1 cm) grid into the skin * Sprinkle the meat with coarse kosher salt on all sides, 1 tsp per pound * Mix the seasoning: 2 Tbsp Shaoxing cooking wine, 2 tsp table salt, 1 tsp sugar, 1/2 tsp each ground cumin, fennel seed, and black pepper, and 1/4 tsp cinnamon. Spread evenly on the meat. * Put the meat on an oversized piece of aluminum foil on a baking sheet and fold up the foil’s edges to cover the sides of the meat completely, leaving the top exposed. * Pat the skin dry and sprinkle an extra 2 Tbsp of kosher salt on top. Keep it away from the aluminum foil * Roast at 350F until meat is 190-200F internal temperature (if it’s more than 1.5-2 inches thick, cook at 325F instead), then remove from the oven, scrape extra salt off the top, and change oven temperature to 475F * When the oven reaches the new temp, remove the meat from the foil and put it on a wire rack on a baking sheet and return it to the oven for 10-15 min, until the skin is blistery and crispy
dhadigadu_vanasira
this is amazing! with the sauce, how do I increase spiciness? I added more gochujang but it just ended up with a fermented taste rather than add heat.
6 Comments
This sauce is easily one of my favorite recipes from Maangchi’s cookbook – sweet, savory, spicy… so good. It all comes together in a food processor – no cooking for the sauce itself:
* 1 medium Asian pear (~300 g)
* 1 small white onion
* 4 cloves garlic
* 1 Tbsp chopped fresh ginger
* 3-4 scallions
* 1/2 c. honey
* 1/2 c. gochukaru (Korean dried chili flakes – not super spicy)
* 1/4 c. gochujang (Korean fermented chili paste)
* 2 Tbsp water
* 2 Tbsp soy sauce
* 1.5 Tbsp sesame oil
* 1 Tbsp vinegar (white, rice, apple cider… take your pick)
* 1 Tbsp sugar
* 2 tsp. kosher salt
Chop things a bit before putting them in the food processor then blend everything until it’s (pretty) smooth.
The pork belly is based on a recipe in *Woks of Life*, using a 3-ish lb (1.3 kg) pork belly with the skin on:
* Put the belly skin down in a large skillet and add just enough water to come up to the top of the skin (not much at all)
* Bring to a boil and cook for 3 minutes, then remove from the pan and put skin side up on a cutting board
* Score a square 0.5″ (1 cm) grid into the skin
* Sprinkle the meat with coarse kosher salt on all sides, 1 tsp per pound
* Mix the seasoning: 2 Tbsp Shaoxing cooking wine, 2 tsp table salt, 1 tsp sugar, 1/2 tsp each ground cumin, fennel seed, and black pepper, and 1/4 tsp cinnamon. Spread evenly on the meat.
* Put the meat on an oversized piece of aluminum foil on a baking sheet and fold up the foil’s edges to cover the sides of the meat completely, leaving the top exposed.
* Pat the skin dry and sprinkle an extra 2 Tbsp of kosher salt on top. Keep it away from the aluminum foil
* Roast at 350F until meat is 190-200F internal temperature (if it’s more than 1.5-2 inches thick, cook at 325F instead), then remove from the oven, scrape extra salt off the top, and change oven temperature to 475F
* When the oven reaches the new temp, remove the meat from the foil and put it on a wire rack on a baking sheet and return it to the oven for 10-15 min, until the skin is blistery and crispy
this is amazing! with the sauce, how do I increase spiciness? I added more gochujang but it just ended up with a fermented taste rather than add heat.
Looks amazing! That spicy sauce looks delicious
Beautiful! One of my absolute favorite dishes!
Dang, this looks amazing!
That looks soooo good!