To help me accept my aging self, I like to think about how to plan my birthday party. I've told Husband that I will have several different celebrations, one being a weekend away with my best girlfriends, another is a meal at a posh restaurant surrounded by the the husbands and wives who are closest to Husband and me, and the final one is one where I invite a bunch of my close friends to my home, and I celebrate 40 by cooking for them. I already think about that menu, what I can create and make to satisfy all those tastebuds that will be in the room. I still haven't figured it all out yet but this is one dish I sort of tried out in anticipation of that party. I thought of it because I'm pretty sure that my 40th birthday cooking fest will involve some sort of marinated meats, grilled and lots of yummy different sides. That is my style of cooking so I'm pretty sure it would carry over on this day as well. To go with yummy marinated meats I like to have lots of crisp refreshing salads.
This is the result. A spicy slaw, that looks sort of like kimchee, is spicy like kimchee, but really is a slaw. I loved the texture, and I especially liked it with the black pork belly that I had with my dinner tonight.
I took a piece of pork and wrapped it around a bite of the coleslaw.
Son ate the slaw as well, and couldn't get enough of it with the pork either. It was a hit for the two of us, and I managed to get daughters to taste it, only they couldn't take the spice. (Son at 2 1/2 years old LOVES his spicy food.)
Korean Style Spicy Slaw
1/2 a head of cabbage, thinly shredded
2 mini cucumbers (Persian), julienne
1/2 onion, (red or white) thinly sliced
1/4 cup chopped green onions
2 tablespoons cilantro, finely chopped (optional)
Dressing (same dressing as the Bok Choy Salad)
3 tablespoons Vietnamese fish sauce
2 tablespoons vinegar
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon crushed garlic
2 tablespoons Korean red pepper flakes (gochugahloo-고추가루 )
Mix all the ingredients of the dressing together. It gets really thick so do not be shocked. (I like to use an old jar to mix the ingredients for the dressing.) Place the vegetables in a large bowl. Pour the dressing over the vegetables and carefully mix them together. Serve.
This is oh-gyup sahl (오굡살). See the five layers of fat and meat alternating. It is nice because it is leaner than samgyupsahl (삼겹살).
Label on the package
And the pork belly, eaten with this, just tastes so perfect.
The fish sauce I like to use