Pork, beans and kimchi with ssamjang
A spicy, rich and comforting dish, perfect for a Saturday night feast.
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
- 100²µ/3½´Ç³ú 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
- 100²µ/3½´Ç³ú cabbage, thinly sliced
- 1 red chilli, finely chopped
- 1 tsp sesame oil
Method
Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat and fry the shallots for 5 minutes, or until softened. Add the pork and pancetta and cook for 2 minutes. Add the beans and stock and bring to the boil. Reduce to a simmer and cook for 6–8 minutes, or until the pork is cooked through.
Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside.
For the cabbage, heat the vegetable oil in a wok or frying pan and fry the sprouts for 2–3 minutes, or until coloured slightly. Add the chilli and fry for a further minute. Finish with the sesame oil.
Mix the kimchi and spring onions into the pork and beans and heat through.
Divide the bean mix between 4 serving plates. Carve the pork steaks into thin slices and fan across the plates. Serve with the cabbage and ssamjang.