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February 20, 2011
Korean Pulled Pork Tacos
Korean tacos are pretty much the new banh mi. There's no Kogi BBQ truck in NYC, but there are several places around the boroughs where you can indulge in Korean tacos, and the number is only increasing. Korean tacos, they're so hot right now. This may come as a shocker, but I have yet to try proper Korean tacos. But, thanks to , I think I put together an acceptable version.
A coworker of mine recently made this delicious brisket in her slow cooker, and that made me want to dust off my crock pot and put it into use. I was debating between a pulled pork and a green curry pork. AMN recommended that I go with the pulled pork, since it would be more versatile, and I agreed with his suggestion.
At first, I thought I would just make Mexican-style tacos. But as I was writing my grocery shopping list, I received a fateful phone call from my mother. She called to check up on my kimchi supply, and reminded me that I had about 10 cups of overfermented kimchi. "Better make some kimchi stew," she said. But, I wasn't in the mood for kimchi stew, as delicious as it can be. Why not throw the kimchi into some tacos instead! I'd never had Korean tacos before, but I imagined that they would taste similar to ssam, with a tortilla instead of a piece of leafy green.
For the pork, I needed a very simple recipe that would not overpower the flavors of the spicy sauce I wanted to make. So, I turned to Momofuku for a very simple salt and sugar rub, which they use for the pork shoulder in their ramen and their bo ssam. The smallest pork shoulder at my local store was a 9-lber, so I had to break it down to fit it into my 4-quart slow cooker. Other than that, the pork required very little active time, and the garnishes also came together very quickly.
I assembled each corn tortilla with pulled pork, Kogi BBQ sauce, sriracha sauce, thin slices of green onion, kimchi, and a Korean lettuce salad. Nom nom.
Slow Cooker Pulled Pork Shoulder
Adapted from the Momofuku cookbook
For 24+ tacos
1 whole 8- to 10-pound bone-in pork shoulder or Boston pork butt
1/4 cup granulated sugar
1/4 cup coarse salt
1. Mix together the sugar and salt in a bowl, and rub the mixture into the meat; discard any excess salt and sugar mixture. Place in a bowl, cover with plastic wrap, and put it into the fridge for at least 6 hours, or overnight.
2. Remove the pork from the fridge and discard any juices that have accumulated. Put the pork in a slow cooker and cook on low for 8 hours, or until the pork shreds easily. Remove the pork onto a baking sheet to cool and shred.
Kogi BBQ Sauce
Adapted from Steamy Kitchen
For 12 tacos
2 tablespoons Korean fermented hot pepper paste (gochujang)
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
1. Mix all the ingredients together until smooth and sugar has dissolved.
Korean Lettuce Salad
Adapted from Asian Enticement
For 10 tacos
3 cups romaine lettuce, shredded into quarter inch strips
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon Korean red pepper flakes
1. Mix the soy sause, sesame oil, sugar, sesame seeds, and red pepper flakes. Pour over lettuce and mix gently.
September 6, 2010
Olive Oil Bundt Cake
Ever since i had a bite of Maialino's revelatory olive oil muffin, olive oil baked goods have been on my mind. Baking is not my forté and my last olive oil cake was painfully dry, but my new, unopened bottle of extra virgin olive oil was calling to me.
Frantoia EVOO is quite a splurge (even at a 50% discount), but it is a staple in my pantry. If it's good enough for Eric Ripert, then it's certainly worth trying. It is great for dressings and drizzling on top of anything, including your finger. The olive oil cake recipe that I decided to use calls for a Sicilian olive oil, so Frantoia seemed like a suitable alternative to Frankies EVOO, which seems to be available at the Food Coop. I may have to pick up a bottle sometime, after I finally visit Frankies 457.
This recipe yields a light, fluffy cake that would complement a cup of tea or coffee. Basically, it's a cake that I'm going to eat for breakfast. The tablespoon of orange zest gives the cake a hint of citrus flavor without overpowering the olive oil, which is truly the hero in this dessert. Although the original recipe says that the bake time is about an hour, I found that my cake was completely done at 45 minutes. It was a little overbaked, and i would have preferred to have taken it out at 40 minutes. Fortunately, the cake flour helped to keep it soft.
Olive Oil Bundt Cake
Adapted from Food & Wine
Serves 12 (Or 4... I definitely ate 1/4 of this cake by myself)
5 large eggs at room temperature
1 1/4 cups sugar
1 tablespoon finely grated orange zest
1 cup extra virgin olive oil
2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt
1. Preheat the oven to 325°. Butter and flour a 10-cup bundt pan.
2. With an electric mixer, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes.
3. In a separate bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
4. Scrape the batter into the bundt pan and bake in the center of the oven for 35-40 minutes or until done. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.