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Great pork chop recipe for sharing

Package Deal Diner assembles his lettuce wrap at the table.


Chelsea Craig of The Wall Street Journal, Food Styling by Pearl Jones, Prop Styling by Nicole Louis

One The most memorable meal on my last trip to Seoul was in the neighborhood of Yeonnam-dong, where I visited my grandparents almost every summer. In the 14 years since my last visit, the area has changed dramatically. The streets, lined with fashionable restaurants and crowded with stylish young people, were far from the sleepy places I knew when I was a kid. Video store. Still, I managed to turn myself around and go beyond the spread of samgyeopsal (grilled pork belly) to reunite with relatives I hadn’t seen more than a decade ago.

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Traditionally, samgyeopsalgi is ordered in sufficient quantity for a proper feast and lettuce leaves or steamed cabbage are provided to wrap the meat and bring it to the mouth. These vegetables and their eating word, Sam, are interpreted as wraps, and many other vegetables can be used for that purpose, from perilla leaves to soy-soaked garlic leaves.

Back in Brooklyn’s home, I chased this happy, hands-on dining experience and reduced it to offer two, and for that pork chop works perfectly. In my small kitchen, I choose to bake the stove in a cast iron skillet to give it a beautiful brown rind with the stone grill used by some Korean restaurants.

This dish requires more assembly than actual cooking, so you can focus on cooking pork chops properly by removing the fat from the meat itself and turning it over or squeezing it. Many of the seasonings come last. Samjan, a seasoning that combines miso and gochujang, brings a fragrant flavor and a slight heat. Samjan may get a balanced sweetness with sugar, but instead, the pantry’s staple foods, honey and rice vinegar, are used to make the sauce more complex and sweet. Raw jalapeno and garlic slices bring vitality to each bite, and individual diners can decide how much they want.

This table-assembled dish is sociable in nature. The recipe below preserves the interactivity and intimacy of my family reunion meal in Seoul. But it reflects my husband and the way I live here now and takes it home.

Chelsea Craig of The Wall Street Journal, Food Styling by Pearl Jones, Prop Styling by Nicole Louis


  • 1 (1 lb, 1¼ inch thick) pork chop with bone
  • 5 green onions sliced ​​thinly with bias
  • 2 teaspoons of grape seed oil or other neutral oil
  • Salt and pepper
  • 3.5 tablespoons of sesame oil
  • 1/2 teaspoon gochugal or other red pepper flakes
  • 1 teaspoon sesame seeds
  • Flaky salt
  • 2 teaspoons of honey
  • 2 teaspoons of rice vinegar
  • 2 tbsp doenjang
  • 2 tablespoons gochujang
  • 1/2 teaspoon fish sauce
  • 1 teaspoon of fresh lime juice
  • One medium head lettuce such as sunny lettuce, the leaves are separated
  • 1 piece of garlic, sliced
  • 1 thinly sliced ​​jalapeno, for serving
  • Sliced ​​radish, for serving
  • ½ cup kimchi, for serving
  • Rice, rice


  1. Leave the pork chops at room temperature for at least 20 minutes. Put ice water in a small bowl. Add the green onions and soak for at least 20 minutes until they start curling.
  2. Heat a large cast iron or other heavy frying pan over medium to high heat. Add oil. Season the pork chops with salt and white pepper. When the oil becomes hot and sparkling, put the pork chops in a frying pan and cook for about 4 minutes until the bottom is browned. Use tongs to hold the pork chop on the edge and burn the fat cap to render the fat (about 1 minute). Turn the pork chop over and bake for about 4 minutes until the back is browned. Place the pork chop on the edge with tongs and burn the fat cap for at least 1 minute. Place the pork chops down, tilt the frying pan slightly, and use a large spoon to bake the pork chops with fat. Continue basting for about 3 minutes with a meat thermometer until the internal temperature reaches 140 degrees. (Pork chops continue to cook while resting.) Transfer the pork chops to a chopping board and let them rest for at least 10 minutes.
  3. Drain the green onions and tap them lightly to dry. In a small bowl, add a little salt, 1½ tablespoons of sesame oil and sesame oil and mix. Put sesame seeds on it.
  4. Divide the remaining sesame oil into two small bowls. Sprinkle a little flaky salt on each. Make Samjan: In a small bowl, mix honey, vinegar, doenjang, gochujang, fish sauce and lime juice together with a whisk.
  5. Slice the pork from the bone to the grain. Serve with kimchi and rice. Place the lettuce leaves on a plate or in your hand. Add cooked pork slices, tapped Samjan, seasoned green onions, garlic slices, jalapeno slices, and radish slices. Fold the leaves and soak them in seasoned sesame oil to eat.

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Copyright © 2020 DowJones & Company, Inc. all rights reserved. 87990cbe856818d5eddac44c7b1cdeb8

A printed version was released as “SsamAsItEverWas” on April 17, 2021.

Great pork chop recipe for sharing

Source link Great pork chop recipe for sharing

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