Ten is the lucky number today, which means blog reader Alison has won “Robin Takes 5.” Alison left comment No. 10 on yesterday’s entry. Congrats, Alison. Please email me at firstname.lastname@example.org or call me at 981-3343 to claim your prize.
As soon as I give a book away, I have another to offer in this week of cookbook giveaways. Next up: “Seoultown Kitchen” by Debbie Lee, which will teach you how to make “Korean pub grub.” This lovely hardback book has an entire chapter on kimchee, as well as hot and cold noodle dishes, pancakes, rice cakes, pork and more.
Example recipes: seafood rice pancakes, spicy BBQ pork, fried eggplant Seoul style, and roasted black cod with pimento-chile sauce. There’s even a recipe for something called Hangover Stew, which is a heavily spiced stew made with pork butt, potatoes and chiles. I think I might share just in case some of you were thinking of imbibing this weekend (wink!).
Leave a comment on this blog entry if you are interested in winning “Seoultown Kitchen.”
Koreans believe that hot peppers and lots of spice will sweat out all of the toxins in the body, so this is a good dish to make when you’ve had a big night.
2 lbs. pork butt, cut into 3-by-3-inch pieces
2 cups Smoky Chile Rub (see below)
2 yellow onions, sliced 1/4-inch thick
1/4 cup thinly sliced garlic cloves
2 qts. pork stock
2 cans beer
1/4 cup soy sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. coarse chile pepper flakes
3 Tbsp. sugar
2 Tbsp. sesame oil
1 lb. new potatoes, washed and cut in half lengthwise
12 Korean peppers*
Sea salt and white pepper to taste
1/4 cup chopped scallions
1. In a large mixing bowl, combine the pork butt and rub. Mix well and cover with plastic wrap. Refrigerate for at least 30 minutes.
2. Heat a large stockpot over medium-high heat. Add onions and garlic and saute for 2 to 3 minutes. Add marinated pork butt and sear the meat on both sides for 3 to 4 minutes, or until nicely golden brown. Add the stock and beer. Bring to a boil for 5 minutes.
3. Reduce heat to medium-low and add the soy sauce, garlic and onion powders, chile pepper flakes, sugar, and sesame oil. Cover and simmer for about 30 minutes.
4. Add the potatoes and cook for another 20 minutes.
5. Add the Korean peppers and season with salt and white pepper. Cook for another 10 minutes.
6. Divide the soup among 4 large pasta bowls. Make sure to place 2 pieces of pork, 3 or 4 pieces of potato and 2 or 3 peppers in each bowl. Add some onions and broth and garnish with scallions. Serve immediately.
* Check Asian markets for Korean peppers. If you cannot find them, you can substitute one jalapeno pepper for each Korean pepper. If you like your dish less spicy, substitute Anaheim chiles (1 for every 2 Korean peppers)
Smoky Chile Rub
Makes about 1 cup
1/4 cup finely ground chile powder
2 Tbsp. smoked paprika
2 Tbsp. granulated sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. soy sauce
1/4 cup sesame oil
In a small bowl, combine all dry ingredients. Add the soy sauce and mix with a fork. Whisk in the oil.