My father grew up in the sea on the sea of Namhae in South KoreaAnd when I was a child I spent some of my summer and winter holidays there when the school was out. My father died many years ago, but when I visited Namhae in 2015 many people still remembered him, and my mother and my mother too. I offered to cook them a meal in the center of the local community, where they gather regularly to socialize. I prepared the spicy pig and served it in the SSAM style with fresh local lettuce, which is very fast and flexible to make a large group of people. Fortunately, my friend Ms. IM was still in the city, so it was incredibly useful both with the preparation and for the cuisine. He worked hard and was a real life life saver!
This video is part of my real series of Korean cuisine shot in 2015 immediately after publishing my first cookbook. You can see the rest of the series here.
Below are the recipe notes for the dishes made in this video. Why don’t you do new memories and organize your spicy pork party?
Recipe notes
Spicy pan and kimchi (dwaeji-kimchi duruchigi: 돼지김치 두루치기)
Seasoned Ghianda jelly (Dotorimuk-Muchim: Ghianda jelly)
