Besides my recent predilection for fried chicken, I’ve been seriously obsessed with Korean barbeque – in particular the intersection of Korean barbeque and Southern barbeque.
There are a few chefs out there who have been exploring that territory: Peter Cho, Edward Lee and Jiyeon Lee – to name a few. I have been fortunate to eat at Peter Cho’s Han Oak and Jiyeon Lee’s Heirloom Market BBQ. As for Edward Lee… I received a copy of “Smoke & Pickles” from my sister-in-law for my birthday last year. If I’m ever in Louisville, I will make it a point to visit 610 Magnolia.
But the inspiration for this meal came from somewhere else… SNACKDOWN! was a wrestling themed event where ten Portland chefs and ten Oregon brewers teamed up for food and beer pairings – and attendees got to vote on the best ones. And the winning dish for me was Kim Jong Grillin’s Han Ly Hwang‘s Smoked Pork Shoulder Pork Bo Ssäm. As soon as I tasted it, I had to figure out how to make it.
For my Smoked Pork Shoulder Bo Ssäm, I covered the pork shoulder with gochujang paste, then a good coating of Heirloom Market’s Georgia Rub and late it marinate overnight. The next day I smoked it in the kettle smoker for about 3½ hours. After letting it rest, it was sliced and served with Edward Lee’s white pear kimchi, ssämjang sauce, Jiyeon Lee’s deulkkae chimichurri, pajeori – a green onion salad, sliced jalapeños, sesame leaves and romaine lettuce leaves to use as wraps.
I had made some bread & butter pickled purple daikon radish – inspired by the bread & butter pickled daikon radish I had enjoyed at Han Oak. I decided to use Toro Bravo‘s bread & butter pickled zucchini recipe that they use for their Bacon Manchego Cheese Burger thinking that I would know how they would turn out. But for some reason they came out bright orange and smelled horrible… I also attempted to make japgok – mixed grain rice. But it was taking way too long and it was not ready in time.
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