Gochujang Samgyeopsal & Corn Cheese. These two are types of Korean Anju – foods typically served with alcohol. In Korea, we rarely go out and just drink beer. We prefer to munch on food as we drink. That way, we last longer into the night!
Let me walk you through a typical “Friday” night for many in their 20-30’s.
It’s usually 3 rounds.
The first round (일차 – ‘Il-cha’) typically starts at a Korean BBQ restaurant. There, you fill your belly with delicious bbq and a few rounds of soju. Or soju bombs – of course.
The second round (이차 – ‘E-cha’) will bring you to a Sooljib (dining pub). This is where the “pre-gaming” starts. You order a handful of Anju dishes, alongside more soju and beer. Or more soju bombs – of course.
And out of the many anju dishes, corn-cheese is an crowd-pleaser. Probably because its so simple and unassuming. Yet this dish gets emptied out the quickest! The locals know how good corn cheese is … so they pounce quickly 🙂
Gochujang Samgyeopsal is another favorite. It’s Samgyeopsal (Korean Pork Belly) marinated in gochujang rub. They key to this dish is the balance of spicy, sweet and savory. You don’t want the rub to be too spicy! Or else, you will chase the spice with too much beer and knock out before the third round.
The third round (삼차 – ‘Ssam-cha’) is Karaoke. Where Koreans sing their heart out!
You won’t understand anything but you will inevitably, be on the mic… 😅
Anju Pairing: Gochujang Samgyeopsal & Corn Cheese
Ingredients
Gochujang Pork Belly
- Samgyeopsal Pork belly Strips - 300 grams
- Onion - 1
- Sesame seeds - few shakes optional, garnish
Pork Belly Marinade
- Gochugaru Korean Red Chili Flakes - 1 Tablespoon
- Gochujang Korean Red Chili Paste - 1 Tablespoon
- Soy sauce - 1 Tablespoon
- Sugar - 1 Tablespoon
- Honey - 1 Tablespoon
- Mirim - 1 Tablespoon Optional
- Minced garlic - 1 Tablespoon
- Sesame oil - 1 Tablespoon
Korean Corn Cheese
- Canned Sweet Corn - 1 Can
- Butter - 1 Tablespoon
- Mayonnaise -1 Tablespoon
- Shredded cheese - 100 grams or big handful
- Dried parsley - few shakes garnish, optional
Instructions
Gochujang Pork Belly
- Cut Samgyeopsal strips in half. Put them in a mixing bowl.
- Take out a separate bowl. Thoroughly mix in all of the listed ingredients under 'Pork Belly Marinade'
- Then pour this marinade over the pork strips. Mix into the meat and and coat thoroughly.
- Place meat in the refrigerator and let it sit for at least 30 minutes (Longer the better: 1-2 hours even better!)
- In the meanwhile, slice onion into thin slices. Place onion slices into a mixing bowl filled with cold water.
Cook Meat
- After 30 minutes, take out the meat from the refrigerator. Pour the soaking onion slices into a strainer and let them drip-off excess water.
- Put frying pan on medium-low heat. (Don't cook on high heat or the marinade will burn!) Put small amount of cooking oil into the pan. Once pan gets hot, place pork pieces in.
- Fry on both sides. As they firm up, use a pair of kitchen scissors to cut them into bite-sized pieces. Cook pieces until both sides are slightly crispy. (Note: Pork belly release alot of grease! Use a few paper towels and some chopsticks to dab-out the extra grease in the frying pan).
- Place onion slices on a plate. Then stack the pork pieces on top. Ganrish with a few shakes of sesame seeds.
Korean Corn Cheese
- Open the canned corn and pour it through a strainer - over a mixing bowl. We will use the juice in the can later. Then measure 1 cup of sweet corn.
- Take out a small frying pan. Place on a low heat. Drop in the butter. Wait until the butter starts to bubble in the frying pan.
- Then add in the corn. Add two tablespoons of the juice from the can. Then add in the mayonnaise. Mix the mayonnaise into the corn until you see a milky look.
- Then add the shredded cheese. Once the cheese melts, it's finished!
- Garnish with dried parsley if you have it... Bon Appetit!
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