Inspired by the same magazine shown in the previous post, I decided to make a sort of hybrid Korean / Mexican meal as is indeed very popular in Korea itself right now. (Apparently they love tacos)! A trip to H-Mart, our local Korean supermarket was required to buy the necessary ingredients. Two sauces, one called Doenjang, a soy bean paste and the other, Gochujang, a red pepper paste were bought to make a sauce called Ssamjang, a mix of these two ingredients plus rice wine, onion, garlic, ginger and chili. I decided to use pork as they do in Korea, a long, slow cooked shoulder and lettuce leaves to use like tortillas to wrap everything up like the popular dish Bo Ssam. I added some extras, however, like Japanese pickles and some beets and some extra crunchy bean sprouts to create a dish of contrasting textures and flavours. Neil, who usually doesn't like eating with his hands, (proper English gent that he is), ate about 6 of these little lettuce leaves piled with different combinations each time.
