Prep time: 30 mins + fermenting & marinating
Cooking time: 45 mins
Serving: 6 people
You will need
- 1.5K of Pork Scotch, diced into 3cm cubes
- 2 tbsp. Korean Gochujang ( red chilli paste)
- 2 tbsp. GF Soy Sauce
- 2 tbsp. mirin
- 1 tbsp. rice malt syrup
- 1 tbsp. toasted sesame oil
- Black Pepper
- 600G Chinese Leaf Cabbage (wombok)
- 80g Salt
- 40g finely sliced green part of the leek
- 150g sliced baby red Raddish - use everything (top to tail)
- 2 large cloves of garlic fried off in 2 tbsp. of sunflower oil. Discard the garlic
- 1 tbsp. toasted sesame seeds
- 3 tbsp. Korean Chilli Flakes
- 2 tbsp. fish sauce
- 1 tbsp. savoury yeast
- 1 tbsp. water
- 1/2 tsp. coconut sugar
- 1 tbsp. ginger - finely grated
- 1 tbsp. garlic oil
BROWN RICE TO SERVE
- 1 cup of brown rice
- 1 1/2 tbsp. of toasted sesame seeds
- 2 1/2 cups of chicken stock
Kimchi place the cabbage in a bowl, mix with the sea salt and cover with water. Leave for 2 days. Drain the excess water off the cabbage. Add the leek and radish and toss well to combine. Mix all the kimchi paste ingredients together in a bowl then add to the veg and toss to coat.
Place handfuls of the vegetables in a clean fermenting jar pressing down with your fist as you add to the jar to pack tightly. Weight down with a clean rock, or some sort of weight. The liquid level will sit over the veg. Place the lid on and insert the air lock to allow gases to escape and no air to get in. Leave at room temperature for 2 days or more. You can tell the fermentation is taking place when is starts to get little bubbles and it becomes sour. When the kimchi is at the stage you want place it in the fridge to slow the fermentation process. As time passes the flavour profiles will change.
Cook the rice in chicken stock and stir through sesame seeds when cooked and still warm.
To make the pork add the pork and pork marinade ingredients in a tray and toss to coat each piece. Marinate for a minimum of 2 hours, overnight is ideal.
When ready to cook, preheat the barbecue on high and skewer the marinated pork. Barbecue the pork for 8-10 minutes or until nicely coloured, turning every couple of minutes. Remove from heat and rest for 5 minutes. Serve the pork with rice and kimchi
- Kimchi is a fermented Korean sauerkraut
- Soak the bamboo skewers in water for a couple of hours before cooking on the BBQ to prevent them from burning
- Savoury yeast flakes - adds unami flavour
- Young kimchi can be eaten straight away. The long it is left, i.e. one year - the sourer it will be.