Saturday, February 5, 2011

Korean Cooking at Home (Viewer Discretion Advised)

(If you are vegetarian or squeamish, don't look further down at the photos.) 
We went to Lotte supermarket for the first time last night to pick up our weekly groceries.  I'm a fan of Super H Mart, but my boyfriend's coworker said Lotte had yukkejang packages and a better food court so we checked it out.  We needed more rice and kimchee, and I planned a few other meals that used Asian ingredients.  One of his special requests was pork belly with kimchee. 
 He loves roasted garlic, so I roasted a clove in the oven at 400F for 50 minutes until it was nice and soft. 
 Korean-style bean sprouts with soy, chili and sesame oil
 Baby bok choy and green beans with ginger, soy, mirin and sesame oil.
 Salmon fish heads.  Delicacy for Asians, trash for most Americans, therefore inexpensive.  It's actually one of the most tender and delicious parts of the fish, especially near the jaw bone.  The best way to prepare this is to salt the skin side and broil. 
 Homemade spicy pork belly with kimchee.  I made the marinade from gochujang, sesame oil, soy sauce, onion, garlic, sugar and chili pepper powder.
 Shioyaki shake-kama. 
(ok pretend the eye is not there, but this is something that makes my boyfriend remember nice dinners with his family and I'm happy to recreate it even if it means I call him into the kitchen every 10 minultes to check out how it looks.)
 Table-top teppanyaki grill.  Kimchee, jalapeno and spicy pork belly at 350F. 
The best way to eat the pork belly is wrapped in a lettuce leaf with grilled kimchee and the marinated bean sprouts. 

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