Pork, beans and kimchi with ssamjang

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By John Torode
From Saturday Kitchen

Ingredients

For the pork, beans and kimchi

  • 50ml/2fl oz olive oil
  • 2 large shallots, peeled and sliced
  • 4 x 150–200g/5½oz–7oz iberico pork steaks
  • 50g/1¾oz smoked pancetta, cut into 2cm/¾in pieces
  • 100g/3½oz tinned gigantes or butter beans, drained
  • 50g/1¾oz tinned white beans, such as cannellini, drained
  • 50ml/2fl oz vegetable stock
  • 200g/7oz kimchi, roughly chopped
  • 2 spring onions, chopped
  • salt and freshly ground black pepper

For the ssamjang

  • 3 tbsp Korean chilli paste (gochujang)
  • 2 tbsp fermented soy bean paste (doenjang)
  • 2½ tbsp sesame oil
  • 1 tsp crushed garlic
  • 1 tbsp sesame seeds
  • 1–2 tsp caster sugar

For the cabbage

  • 4 tsp vegetable oil
  • 100g/3½oz cabbage, thinly sliced
  • 1 red chilli, finely chopped
  • 1 tsp sesame oil
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