Kimchi rice bowl with braised pork and prawn

After recently restocking my supplies of kimchi I thought it was only right that this kimchi rice with prawns and braised pork belly took pride of place on the dining table. Kimchi is the national dish of Korea and has become much easier to get hold of in recent years.

The key to cooking the rice is to prepare it ahead of time so it has plenty of time to cool before stir frying to reheat. This will give you rice that is fluffy without being stodgy. I cover the rice with water and then bring to a boil before simmering with the lid on for ten minutes. Remove from the heat and leave the lid on so it steams. You’ll get perfect rice every time!

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Ingredients- serves 2-3
For the pork
2 generous slices of belly pork
1 tbsp vegetable oil
1 tbsp sugar
1 tbsp gochujang paste
1 tbsp dark soy
1 tsp rice wine vinegar
1 garlic clove- crushed
1/2 tbsp runny honey
400ml water

For the rice
300g white rice- cooked and cooled
Glug of groundnut oil
50g kimchi- shredded if in larger pieces
1/2 tbsp gochujang paste
Bunch of spring onions- half shredded, half kept whole
1 tbsp sesame seeds
200g raw king prawns

1. Start by preparing the pork belly. Cut the pork into bite sized pieces. Bring a pan of water to the boil and cook the pork for 2 minutes before removing from the pan with a slotted spoon. Drain the water and dry the pan before placing it back on the hob over a medium heat.

2. Add the vegetable oil and dissolve the sugar into it. Pop the boiled pork into the pan and cook until golden; this may take a good few minutes so don’t rush it. Combine the gochujang, soy, rice wine vinegar, garlic and honey and add to the pan; stir well to coat the pork before adding the water. Cover the pan with a lid and simmer for an hour until the pork is meltingly tender and the sauce is reduced. Towards the end of cooking you may like to remove the lid to help it reduce even more.

3. Next up goes the rice base for the dish. Get going by heating a large wok or frying pan and popping in a little groundnut oil over a medium heat. Add in the kimchi and garlic and cook for a minute before adding the gochujang. Half of the spring onions need to be shredded and added into the pan next before tossing the cooled rice through to heat. Add the pork chunks back into the pan along with the prawns and stir through, cooking until the prawns are cooked through. Sprinkle in the sesame seeds before serving. Lightly trim the remaining spring onions and oil before griddling and serving on top of the rice.

Kimchi rice bowl with prawn and braised pork belly- a delicious introduction to Korean cuisine!

 

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Fragrant Asian salmon parcels

The idea of cooking ‘en papilotte’ (‘in parchment’) is quick and simple and keeps all the flavours locked in. Here delicate salmon is balanced with the aromatic flavours of Asia to bring a simple yet tasty meal. Monkfish or cod loin would also be perfect for this recipe if you prefer. I am a big fan of all Asian greens so I have used pak choi to layer the salmon on top of so it steams altogether.

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Ingredients- serves 2
2 spring onions- finely sliced on the diagonal
1 large garlic clove- crushed
1 2cm piece of fresh ginger- cut into thin strips
1 medium red chilli- deseeded and chopped
Juice of half a fresh lime
2 tbsp each of dark soy
1 tbsp rice wine
2 small heads of pak choi- shredded
2 salmon fillets

1. Start by preheating the oven to 190c/ 170fan. Take all the ingredients apart from the salmon and spring onions and combine in a small bowl; mix well and set aside.

2. Grab a couple of lengths of foil which will be big enough for the fish to sit happily in and lay them out on the work surface. Lightly oil each piece. Divide the pak choi and spring onions slices between the two pieces of foil and place them in the centre. Place the salmon atop its leafy, oniony bed and pour the dressing over the fish. Add a splash of water into each parcel so it steams well before gathering the foil together to create a well sealed parcel.

3. Place on a baking tray and cook for around 12 minutes until the fish is tender. Remove carefully and serve with a side dish of jasmine rice.

Salmon parcels- the key to delightfully fragrant and straightforward midweek meal!