Kimchi is a traditional Korean dish of preserved vegetables and chillies that is
served as a condiment or side dish. Piquant kimchi pancakes are the perfect
complement for rich, fat-laden pork belly.
1 duck egg or 2 hens’ eggs per person
For the slow cooked pork belly:
1 kg (2 lb) pork belly
1 ltr (4 cups) pork stock
For the kimchi pancake:
1½ tbsp tahini
2 tbsp soy sauce
125 ml (½ cup) full-fat milk
1 tbsp rice wine vinegar
150 g (1¼ cups) plain (all-purpose) flour
1 tsp baking powder
250 g (9 oz) roughly chopped kimchi
3 spring onions (scallions), thinly sliced
large bunch coriander (cilantro) leaves, roughly chopped
2 tbsp vegetable oil
For the gochuchang ketchup:
125 g (4 oz) gochuchang (Korean fermented
red chilli bean paste)
50 ml (¼ cup) rice wine vinegar
150 g (1 cup) tahini
75 ml (1/3 cup) sesame oil
50 ml (¼ cup) soy sauce
75 g (1/3 cup) caster (superfine) sugar
3 tbsp confit garlic purée
Slow-cooked pork belly
1. Use a sharp knife to score the skin of the pork belly at 1-cm (½-inch) intervals. Place in a large pan or dish and cover in brine (1 litre/4 cups of water to 100 g/½ cup fine sea salt). Leave overnight in the fridge.
2. Preheat the oven to 160°C (325°F). Bring the stock to the boil in a large pan.
Remove the pork from the brine and place in a deep roasting tray. Pour over
the stock and cover with parchment paper, then seal with foil. Cook the pork for 3½
hours, or until the meat pulls apart easily.
3. Carefully remove the pork from the roasting tray and place on a chopping board.
Slice off the skin. Allow to rest then carve into long slices before serving.
4. Preheat the oven to 180°C (350°F).
5. Whisk the tahini, soy sauce, egg, milk and vinegar together in a medium bowl.
6. Sift the flour and baking powder into the bowl and stir to form a batter. Add the
kimchi, spring onion (scallion) and coriander (cilantro) and stir.
7. Heat the vegetable oil in a heavy-based 20-cm (8-in) skillet or pan and add the
mixture. Cook on one side on the hob for a few minutes then place in the oven for
8. Remove from the oven, flip the pancake and return to the oven for a further 5 minutes. When the pancake is ready, remove from the oven and turn out onto a board. Cut into 8–12 pieces.
Place all the ingredients in a bowl and whisk together. Let it stand for the sugar to
dissolve and the garlic to impart its flavour. This will keep in an airtight container in the fridge for up to 3 weeks.
Bringing the dish together
9. Cook the pancake while the pork is resting. When the pancake is cooked, leave to rest and carve the pork, then cut up the pancake.
10. Fry 1 duck egg or 2 hens’ eggs per person. Assemble all the ingredients on serving plates and top with the gochuchang ketchup.
London: The Cookbook by Cara Frost-Sharratt, Francis Lincoln, £20