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Ingredients
4 pork chops, boned out
8 pieces of garlic, peeled
1 2-inch piece of ginger, peeled and freshly grated
3 whole white Spanish onions
2 cups soy sauce
½ cup white sugar
1 2-inch piece of ginger, peeled and freshly grated
1 cup of fresh apple juice or pear juice
1/8 cup of sesame oil
1 lemon
¼ cup of Korean mildly spicy Soy Bean Paste – "ssamjjang"
2 heads of cored and cleaned Bibb lettuce, try to keep leaves whole – the
larger the better.
2 cups cooked Asian short-grain rice
Kimchi & Scallion Salad (Do this ahead of time)
2 bunches of greens scallions, stems removed and finely chopped
3 red chili peppers, seeded and thinly sliced
4 tablespoons of rice wine vinegar
½ cup of drained chopped kimchi
1 tablespoon of sesame oil
2 tablespoons of soy sauce
Canola oil for cooking Roasted Pine Nuts
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Method
Clean Bibb lettuce in a bowl of ice water. Dry and
set aside.
Marinade
Combine sugar, soy sauce, sesame oil, garlic, sliced onions, juice of
lemon and apple or pear. Add salt and cracked black pepper. Taste for seasoning. Add pork and marinate
for 4-6 hours.
Kimchi & Scallion Salad (Do this ahead of time)
Add scallions and drained kimchi, red chili peppers and pine nuts. In
a separate bowl, add sesame oil, soy sauce and rice wine vinegar. Mix
well and marinate.
Heat pan and cook pork for 4-5 minutes per side. Let
meat rest for 2-3 minutes. At the same time, sauté marinated onions
till tender. Slice meat and serve over a bed of cooked onions.
Serves 4
Chef Quote
Serve dish with soy bean paste, lettuce and meat – make a "ssam" out of the lettuce – essentially, add a little rice, scallion salad, some soy bean paste and meat.
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