3.016
21 (Sat) January 2012
Sourdough Sandwich with Pan-Grilled Pork
3.5
by me
at home
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
In my first post re Kimchi Chronicles, I noted that their decisions to feature certain items to the exclusion of others seemed a bit arbitrary in some cases (see 2.361 Bulgogi). This is particularly true in the street food episode (Episode 12), which, for example, devotes a great deal of time to the strictly tourist neighborhood of Insa-Dong and a selection of gimmicky snacks (e.g., “dragon’s beard”) that the average Korean probably has never tasted. By contrast, bare lip service is paid to ddeokbokki and odeng, and no mention of sundae, arguably the definitive items where modern Korean street food is concerned. Stranger still, when the program shifts back to the host’s home kitchen in New York, where Marja and Jean-Georges cook up their interpretations of the dishes shown in Korea, they make kimchi hotdogs and spicy chicken sandwiches.
But it prompted me to try my hand at a Korean-American fusion sandwich. Inspired by JG’s recipe for the dressing, I mixed gochujang, mayonnaise, sesame oil, rice wine vinegar, honey, and sesame seeds. Instead of chicken breasts, I grilled slices of pork shoulder. Instead of julienned Asian pear, I concocted a quick cole slaw of shredded cabbage, carrots, and onions in mayonnaise, mustard, and lemon juice. And finally, I assembled everything between 2 slices of sourdough from Fog City International Café (see 3.015 Clam Chowder in a Sourdough Bowl). The tangy-chewy bread provided a perfect bed for the sweet-spicy-sour dressing, the crunchy-zesty cole slaw, and the smoky, fatty pork. It was one of the best sandwiches that I’ve ever made.
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