AT A GLANCE
Juicy slices of pork wrapped up in leaves with an array of beguiling condiments both salty and spicy make up a Korean classic that's one of the great party dishes, writes Tony Tan.
|01||Place cabbage leaves in a bowl. Stir sea salt into 2 litres warm water until dissolved. Pour over cabbage and set aside until leaves are limp but still have some crunch (at least 4 hours).|
|02||Rinse cabbage under cold running water (discard brine), squeeze out excess moisture and set aside.|
|03||For Chinese cabbage kimchi, stir salt and 1 litre warm water until salt dissolves.|
|04||Pour brine over cabbage in a non-reactive container and set aside for 30 minutes to brine.|
|05||Meanwhile, place rice flour in a bowl and mix in 125ml cold water until smooth, then transfer to a small saucepan and bring to the boil. Remove from heat and cool completely.|
|06||Combine 2 tbsp rice flour mixture in a large bowl with ginger, chilli powder, anchovy extract, fermented prawns, maesil, kombu water or water, garlic and sesame seeds.|
|07||Drain cabbage in colander, rinse under cold running water, drain again and add to bowl along with nashi and spring onion. Mix well to combine and refrigerate until required.|
|08||For pork belly, combine pork, remaining ingredients and enough cold water to cover in a saucepan, bring to the boil over medium-high heat, skim surface, then reduce heat to medium and simmer until very tender (1½-2 hours).|
|09||For ssämjang dipping sauce, stir ingredients and 2 tbsp water in a bowl to combine well. For sauejeot dipping sauce, mix ingredients and 1 tbsp water in a separate bowl to combine well. Drain pork, then slice into 2cm-thick pieces. Arrange on a serving plate with, cabbage and lettuce for wrapping, oysters, garlic, chillies, kimchi and dipping sauces.|
Note The Chinese cabbage kimchi recipe comes courtesy of Paul Lee of importer Table 181. All the Korean ingredients can be sourced from Korean grocers and online from Melbourne-based Korean food specialist Table 181.