Korean pork crack (jeyeuk bokkum)
Pork second courses
This is my version of a traditional Korean recipe. Once you start eating it, you can't stop - it's completely addictive. I started using the Korean red pepper paste, gochujang, and its sister soybean paste, ssamjang, last year when I made David Chang's Bo Ssam (which you should TOTALLY try - Google it) for a dinner with some friends. But this is a very easy, set it and forget it, recipe. The flavor in these pastes is completely addictive. Dark, smoky, salty, complex. Once you use them, you will find as many ways to use them as possible. The ultimate in umami. You can use this shredded porky goodness in lettuce wraps, bibimbap, or just in a bowl with rice, lots of kimchi, scallions, and a fried egg on top (because a fried egg makes everything better). It's food crack - can't stop eating it! You can find the pastes in any Asian grocery store, or on line.
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