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. —Burnt Offerings
Pork butt roast, or boneless country style ribs
Korean red pepper paste (gochujang)
finely minced garlic
finely minced ginger or ginger paste
chopped shallots (about 1/3 cup)
Tamari or low sodium soy sauce
Seasoned soybean paste (ssamjang)
rice wine vinegar
Toasted Sesame Oil
Toasted sesame seeds
In This Recipe
Combine the ingredients from the Gochujahng paste through the honey in a slow cooker and mix well.
Add the pork butt or ribs, and turn them over in the mixture until they are thoroughly covered with the sauce mixture.
Cover, and cook on low for 6-8 hours, or on high for 4-6 hours.
Shred the pork in the sauce with a pair of forks.
Sprinkle with the sesame seeds and scallions.
Now the fun starts!! Steam some rice and make lettuce wraps with some KPC, rice, a lettuce leaf, shredded carrots, cucumbers or bean sprouts, and kimchi. Or make a bowl of bimimbap with rice, bean sprouts, garlicky greens, mushrooms, and a fried egg on top. SO GOOD.