This recipe adds a tangy citrus jolt to the mild, sweet, and salty flavor miso provides. Try it first with a mild soybean miso and then experiment with other types of miso if you like; I keep an arsenal close by at all times.
Gochujang and KB Sauce give this pork shoulder a slow burn and soulful umami flavors you don’t normally associate with Southern-style pulled pork. For the full flavor, start 48 hours before you plan to serve the pork. Serve with Kimchi. — Steven Raichlen ON-DEMAND: Listen to Faith and Steven talk about this recipe as well […]
Sure, you can buy kimchi at Asian markets and in the produce section of many supermarkets, but it’s easy—and satisfying—to make at home. You’ll need one special ingredient—gochugaru (Korean chile flakes), which you can purchase at a Korean market or online from Amazon.
Defined by the umami flavors of gochujang (a pungent spicy condiment made from fermented soybeans and sticky rice) and the slow burn of hot pepper powder, Korean barbecue satisfies our inexhaustible hunger for barbecue, fire, and spice.
Japanese turnips are a revelation; crisp and almost sweet, these little spring beauties are nothing like fall globe turnips, and the greens are light and delicious. You can eat Japanese turnips raw or lightly steamed, but they also shine in a stir-fry like this one, paired up with their garden buddy, radishes.