LCBO Food & Drink Winter 2018

Pickled Carrots or Daikon Radish (recipe on page 93) Spinach Salad (recipe follows) Quick Kimchi (recipe this page) or store-bought kimchi 1 Preheat oven to 325°F (160°C).

2 Place pork belly in an ovenproof pot. Cover with water and add green onions, onion, garlic, ginger, soybean paste, soy sauce and pepper- corns. 3 Bring to boil on top of the stove, then cover and bake for 2 to 2½ hours or until very ten- der. Remove pork from pot; strain and reserve cooking liquid for another use. Place pork belly on a baking sheet and let sit until cool to the touch. Remove skin with a sharp knife. 4 Increase oven temperature to 400°F (200°C). 5 For basting sauce, combine gochujang, soy- bean paste, maple syrup, soy sauce and grated ginger. Brush basting sauce over the pork and bake until glaze is browned, about 20 minutes. 6 For table sauce, combine gochujang, soy- bean paste, soy sauce, water, chopped green onion, sesame oil, sugar, white and black ses- ame seeds. Reserve for serving. 7 Slice pork against the grain into ¼-inch (5‑mm) slices. 8 Serve pork belly warm or at room tempera- ture with table sauce, lettuce, perilla leaves, rice, Pickled Sprouts, Pickled Carrots or Dai- kon Radish, Spinach Salad and Quick Kimchi. Guests make their own wraps using the lettuce leaves and choose their own condiments. Serves 6 SPINACH SALAD This very simple spinach salad is one of my favourite Korean side dishes. I also use it as a side with grilled steak or roast chicken. 1 large box (283 g) baby spinach 2 tbsp (30 mL) finely chopped green onion, about 2 stalks

PORK SSAM This astonishing dish of pork wrapped in let- tuce leaves served with rice and toppings is so succulent and tasty that our test kitchen staff devoured it all. As well as being part of our Korean table, it makes a fine make-yourself hors d’oeuvre for a dinner party or a good main dish served with rice and a non-Korean salad. The pork braising liquid is full of flavour. You can strain it, remove any fat, and use it as a base for ramen or any Asian soup. It freezes well. It is the table sauce that gives this dish its pungency. Perilla or shiso leaves taste like a cross between mint and coriander. This dish is also tasty on a bao bun (white steamed Asian bread). 3 lbs (1.5 kg) pork belly 1 bunch green onions, cut in half, about 6 1 onion, quartered but not peeled 6 cloves garlic, thickly sliced 1 piece ginger, 2 inches (5 cm), sliced and bashed 2 tbsp (30 mL) Korean soybean paste 2 tbsp (30 mL) soy sauce 1 tsp (5 mL) whole black peppercorns BASTING SAUCE 1 tbsp (15 mL) gochujang 1 tbsp (15 mL) soybean paste 1 tbsp (15 mL) maple syrup 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) grated ginger TABLE SAUCE ⅓ cup (80 mL) gochujang 2 tbsp (30 mL) Korean soybean paste 2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) water 2 tbsp (30 mL) finely chopped green onion 2 tsp (10 mL) toasted sesame oil 2 tsp (10 mL) sugar 2 tsp (10 mL) toasted white sesame seeds 2 tsp (10 mL) black sesame seeds FOR SERVING 1 head Boston or leaf lettuce 6 perilla leaves, cut in half 2 cups (500 mL) cooked medium-grain rice Pickled Sprouts (recipe on page 93)

QUICK KIMCHI There is something satisfying about making your own kimchi. Once you have it down pat you can change the vegetables and the sea- sonings while using similar methods. Kimchi can also be purchased at most Asian stores so you don’t have to make it yourself. Thanks to Chef John Lee at George Brown College for this recipe; measurements do not need to be too accurate. It is the method that is important. 4 cups (1 L) water ½ cup (125 mL) kosher salt About 1 lb (500 g) napa cabbage cut into 2 inch (5 cm) pieces, about 12 cups (3 L) 2 large Granny Smith apples, unpeeled, grated ¼ cup (60 mL) grated onion 1 tbsp (15 mL) peeled and chopped ginger 1 tbsp (15 mL) chopped garlic ⅓ cup (80 mL) rice wine vinegar ¼ cup (60 mL) fish sauce 6 green onions, cut into 2 inch (5 cm) pieces 1½ cups (375 mL) grated daikon radish, about ½ lb (250 g) 1½ cups (375 mL) grated carrot, about ½ lb (250 g) 2 tbsp (30 mL) Korean chili powder 1 tbsp (15 mL) gochujang 1 tbsp (15 mL) toasted sesame oil 1 Bring water and salt to a simmer in a large pot and stir to dissolve. Remove from heat and stir in cabbage pieces until submerged. Brine for 1 hour. 2 Blend apple, onion, ginger and garlic until smooth in a blender or food processor. Add rice wine vinegar and fish sauce and blend un- til combined. Transfer apple mixture to a large bowl. Stir in green onions, radish, carrot, chili powder, gochujang and sesame oil. Reserve. 3 Drain and rinse cabbage. Squeeze out excess moisture, then pat dry with paper towel. 4 Add brined cabbage to apple mixture and mix thoroughly with your hands. It helps to bring out the flavours. 5 Place kimchi in a container, seal, refrigirate and eat the next day. Kimchi lasts for at least a month, refrigerated. Makes about 6 cups (1.5 L)

1 tsp (5 mL) rice vinegar ½ tsp (2 mL) sesame oil ½ tsp (2 mL) Korean chili powder ¼ tsp (1 mL) kosher salt

1 Blanch spinach in boiling water for 30 sec- onds or until wilted. Drain well in a sieve and rinse with cold water until cool. Squeeze out any excess water. 2 Combine spinach with green onion, vinegar, sesame oil, chili powder and salt. Taste for sea- soning and add more vinegar, sesame oil or salt as needed. Serves 4

92  FOOD & DRI NK WINTER 2018