What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Pork Katsu Curry
You all know this legendary dish, you are more familiar with its brother the chicken katsu curry. A crispy juicy tender piece of meat coated in bread crumbs served with a spicy curry sauce over a bed of rice.
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No more going out to buy some katsu curry, it is time to make your own. You love this dish, you enjoy eating it, now its time to learn how to make it so you can full appreciate this wonderful dish that you know and love. Plus its super easy and will save you a ton of money.
How to Katsu the Kurry?
1.
Finely mince your onion and your potato and gently stir fry it in a pot on medium heat with a bit of oil till the onions are translucent and fragrant.
2.
Add in 2tb of curry powder (spicy or mild up to you) and 1tb of flour and stir till well combined.
3.
Slowly pour in 1 litre of stock of your choice into the pot and gently stir till well combined, it will be super LIQUIDY. If you don't have stock combine 1 stock cube with 1 Liter of water.
4.
Add in 2tb of brown sugar and 1tb of light soy sauce. Now you should have a very WATERY brown curry sauce. Leave to simmer on medium heat for 30 minutes.
Ingredients
1.
2tb Curry Powder
2.
2tb Brown Sugar
3.
1tb Light Soy Sauce
4.
3 Medium Potatoes
5.
1 Onion
6.
1L Chicken Stock
7.
4 Pork Loins
8.
1 Cup Flour (all purpose)
9.
1 Egg
10.
1 Cup Bread Crumbs
Kurry-Kurri-kari
5.
Now you should have a THICCCC gravy like sauce. Taste for seasoning and add salt if needed.
1.
Gently STAB the pork loin with a fork so it is full of holes. This helps tenderise the meat.
Katsu-Pork/Chicken
2.
In a plate add in 1 cup of flour an 1te of salt and mix well. In a bowl crack and beat up 2 eggs. In another plate add in 1 cup of bread crumbs.
3.
Coat the pork loin in flour then egg then bread crumbs making sure to pat down so the bread crumbs stick to the pork.
4.
In a pan add just enough oil to cover the base of the pan and heat to medium high heat.
5.
Gently lower your little crusty baby into the oil and watch it sizzle. It should take no more than 5 minutes on each side.
6.
Remove from the oil and allow to drain and cool slightly.
7.
Elegantly slice the pork up and it is ready.
Serve with a some freshly steamed JAPANESE rice and the lovely curry sauce all over with a side of salad of your choice.
Finale
EXTRA:Pork can easily be swapped out for chicken or any meat of your choice but chicken and pork works the best.