Recipe of the month: Kimchi Planet

December 7, 2018

The latest food trend, Kimchi, is spreading to the North East as two entrepreneurs open a Korean café in Newcastle. Kimchi Planet, owned by Helen Ree and Josh Hornby, offers a range of authentic street food. Here, you can try one of their dishes – Korean barbecue Ssam (wraps)

Ingredients

Head of little gem lettuce 300g pork belly slice Sesame seeds

(Ssamjang mixture)

2 tablespoon deonjang (miso paste)

1 tablespoon gochujang (chili paste)

1 teaspoon minced garlic

1/2 teaspoon caster sugar

1/2 teaspoon of toasted sesame seed oil

(Soy sauce pickled onions)

2 tablespoons light soy sauce

2 tablespoons rice vinegar

2 tablespoons brown sugar

5 tablespoons water

Half an onion sliced

Method

• Pickle the sliced onions for one hour in the vinegar and soy sauce mix.

• To create the Ssamjang, mix all the ingredients thoroughly.

• Break off the bigger leaves from the little gem head, rinse and pat dry with kitchen towel.

• Using a non-stick pan over medium to high heat, cook the pork belly for a few minutes on each side.

• Cut the pork belly into bite-sized pieces and continue to cook until the meat is browned and cooked through.

• On the lettuce leaf, put one or two pieces of cooked pork belly, add 1/2 teaspoon of Ssamjang on-top and finish with sesame seeds.

• You can add sticky rice and Kimchi to your lettuce wraps for an even bigger helping.

Kimchi Planet
24 Wretham Place, Newcastle, NE2 1XU
www.facebook.com/kimchiplanet/

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