Thank you for the amazing 8 years here at A Baked Creation, we can't thank you enough for the memories! But we've decided to move over to a new site - Sincerely, Syl. Please join us there for future posts on all the things you loved here!


Friday, December 19, 2014

American Thanksgiving with Korean Food

We celebrated American Thanksgiving this year with a homemade Momofuku Bo Ssäm. It was such a success that we might do it again for Christmas or New Years or Valentine's Day or St. Patrick's Day and you might want to, too!

We purchased an eight pound boneless pork shoulder from a local butcher and covered it in a cup of granulated sugar and a cup of salt. In a pan, we rubbed the sugar and salt all over, covered it in plastic wrap, and the meat cured overnight (or for at least 6 hours if you're strapped for time). The next day, we preheated our oven to 300°F (150°C), poured any excess liquid out of the pan, had the pork set fat side up, and popped it in the oven at noon. It baked for 6 hours, we basted every hour with juices from the pan.

A little alteration to the Momofuku cookbook's ginger-scallion sauce: 2½ cups of thinly sliced scallions, ½ cup peeled and minced fresh ginger, ¼ cup of grapeseed oil, 1½ teaspoons of soy sauce, 3/4 teaspoon of rice wine vinegar (instead of sherry vinegar), and 3/4 teaspoon of salt. Any leftover sauce we had, Howard used for the rest of the week. It is that good!

The ssäm sauce felt too oily for us, maybe reduce the amount some more? It's was a mix of 1 tablespoons of fermented bean-and-chili paste (ssamjang), ½ tablespoon chili paste (kochujang), ¼ cup rice wine vinegar (again substituted instead of sherry vinegar), and ¼ cup grapeseed oil. We'd try to reduce the oil in half next time.

We bought kim chi and lettuce. Made steamed rice, a cucumber salad, and rice cakes as well.

I love these roasted rice cakes! I urge Howard to make them every chance I get. First you make the Korean Red Dragon sauce. Boil ½ cup of water and ½ cup of sugar in a small saucepan until the sugar dissolves. Remove from the heat and stir in 3/4 fermented bean-and-chili paste (ssamjang) until it dissolves. Add in 2 tablespoon of soy sauce, 1 teaspoon of rice wine vinegar, and 1 teaspoon of sesame oil to combine. Set aside.

To make the final sauce that the rice cakes will be tossed in, use another small saucepan and boil ¼ cup mirin and ¼ cup of chicken broth on high heat for about 2 to 3 minutes. Add ½ cup of Korean Red Dragon Sauce and reduce on medium for 6 to 7 minutes.

Boil the rice cakes until they float. Drain the water. Heat a large pan over medium heat. Add 2 tablespoons of grapeseed oil when hot. Then add the rice cakes. Sear the rice cakes for about 3 minutes per side. They get sticky, so use tongs or chopsticks to help flip them over individually. Toss the crunchy rice cakes in the sauce until they're evenly covered (they magically un-stick here). Garnish with sesame seeds and sliced scallions. Eat them right away, they're so addictive and yummy!

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