Umami Recipes

UMAMI RECIPES
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Pork belly kimchee mung bean pancake

  • Pork
  • Pork belly kimchee mung bean pancake

Chef Beverly Kim, Parachute

Ingredients

Mung bean pancake

  • 1.5 qts (yellow) mung beans
  • 1.5 qts rice (Japaneseshort grain or jasmine)
  • 3 tbsp. Koreansalted shrimp
  • 4 tbsp. flour
  • 3 tbsp. Sugar
  • 1/2 c kimchi juice/ TT
  • Lime juice TT

Pork Belly Cure

  • 1 boxof Kosher Salt
  • ½ box(using the empty kosher salt box to measure) of sugar
  • ¼ cup ground ginger
  • ¼ cup granulated garlic
  • ¼ cup 5-spice
  • ¼ cup dried Thaichili, ground
  • ¼ cupsmoked paprika

Braised Pork Belly

  • 5 lb. piece skinless pork belly
  • 3 whole onions, peeled and sliced
  • 1 cup ginger slices
  • 1 cup whole garlic cloves
  • 10 dried Thai chilies
  • ¼ cup star anise
  • 1/4cup canola oil
  • 4 qts vegetable stock
  • 2 cups soy
  • 1 cup mirin
  • 33 cup brown sugar

Kimchi sauce

  • 3 cups kimchi drained, juice saved
  • ¼ CUP Sesame oil
  • 1 t.Xanthan GUM

Pickled pineapple

  • 1 whole pineapple, peeled, quartered lengthwise,cored, and sliced into 1/8” slices
  • 4 sliced fresh Thaichilies
  • 1 cup rice wine vinegar
  • 1 cup sugar
  • 1 cup water
  • Pinch salt

Black garlic SAUCE

  • 1 qt reduced belly braising liquid
  • 2 cupsblack garlic
  • ½ cupSherry vinegar
  • 1 t each Xanthan and Ultra-Tex

To finish 1 portion

  • 2 tbsp.canola oil
  • 1/4 cup mungbean pancake batter
  • 1 tbsp.chopped sautéedkimchi
  • 1 piece of pork belly
  • 1 egg
  • 1 tbsp. butter
  • 1 tsp. kimchi sauce
  • 1 tsp. black garlic sauce
  • 3 pieces pickled pineapple
  • Pinchlava black salt
  • Petitemustardgreens

Directions

UMAMI RECIPES
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