![]() Meanwhile, combine the tablespoon of water with the potato flour to make a slurry. Bring to the boil, then reduce the heat and simmer for 5 minutes. After a couple of minutes, the onions should be well coated. Continue tossing and stirring vigorously to loosen and mix the paste in with the onions. Add the reserved, fried chunjang and the oyster sauce. Stir in the sugar, then carefully pour the soy sauce around the edge of the wok to season the onions. The onions should still have a little bite to them and not be completely mushy.Īdd the cabbage and courgette to the pan and continue cooking for a further 3 minutes, or until the vegetables are softened. Stir-fry the onions over a high heat for a couple of minutes to soften and caramelise. Once the pork has browned, crank up the heat and add the onions. Add the garlic, ginger, pork and a good pinch of salt, and stir-fry for about 3 minutes to brown the pork, while energetically moving the pan to stop the alliums from burning. ![]() Stir in the sliced spring onion whites and cook for 1-2 minutes over a medium heat until they sizzle and smell fragrant. Wipe down the pan and heat the reserved oil. Once done, separate the fried paste and oil – you should have about 2½ tablespoons of oil. You will notice the funky and salty smell of the paste. ![]() Stir constantly and fry the paste for about 3 minutes, until bubbles surface on top. Place the vegetable oil and chunjang in a cold wok or sauté pan over a low heat to slowly warm them up together. Serves 2 generously vegetable oil 4 tbsp chunjang (Korean black bean paste) 4 tbsp spring onions 2, white parts only, thinly sliced garlic 2 cloves, finely minced ginger root ½ tsp, grated pork shoulder or belly 150g, diced sea salt flakes onions 2 small, diced white cabbage 150g, diced courgettes 70g, diced golden granulated sugar 1 tbsp soy sauce 1 tbsp oyster sauce 2 tsp warm chicken stock or water 250ml water 1 tbsp potato flour 1 tsp wheat noodles 2 servingsįor the toppings cucumber 60g, cut into julienne strips soft-boiled egg 1, halved fine chilli flakes pinch (optional) In its raw state, chunjang tastes slightly bitter and sour, so fry off the paste in oil before cooking to bring out a more rounded flavour. Sweet vegetables are essential for it to work its magic to balance the richness of the pork and salty chunjang – a Korean style of black bean paste made from fermented soybeans, which can be found in Asian grocers or online. Jjajangmyeon is a popular Korean-Chinese dish which has established itself as one of the most convenient delivery meals of all time in Korea. If I don’t remember something, no one’s going to.” Black bean sauce noodles – jjajangmyeon (pictured above) “Being a mum and raising a dual-heritage child, I got scared of memories fading. Scott wanted to preserve them for Kiki when she was older. I found cooking as a way of controlling my collapsing world.”ĭishes from childhood are at the heart of Rice Table. She had moved to London in 2000 but had come to feel she was a foreigner both in the UK and in Korea.Īfter her daughter, Kiki, was born in 2015, Scott experienced postnatal depression: “When you’re in that fragile mindset, a lot of questions start to arise. In 2019, Scott was struggling with loneliness. Kimchi jjigae was part of a more complex story.
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