JDV Tuesday #2 – Kimchi Jjigae + Tonkatsu
Posted by Shannon on 01/26/2011
Joie de vivre Tuesday- Week #2: It’s all about the pork (Your time is coming next week vegetarians, promise!)
First up — Kimchi Jjigae (Spicy Kimchi & Pork stew): You’ve got a tornado of spice & carbs going on here, #32 in the picture below. Boiling hot, bright red spicy, served in an iron pot and brought to your table still bubbling. Time of day, season, lunar cycle… none of these impact the spicy satisfaction of this meal.
My first kimchi stew of 2011 - Torrance, CA
Go into it knowing you’re going to feel the burn (possibly twice.)
Take comfort in the fact that the panchan
is never-ending…one of my favorite parts of KBBQ and Korean restaurants in general.
And that you’ll eventually spoon rice from the little silver side dish into the now almost-empty stew pot, and swirl it around with the long spoon to soak up the last of the broth and transport it more easily to your mouth.
Sinpo Woori Menu in Seoul -- Variety of Korean spicy soups
Next up — Tonkatsu: (Premium pork cutlet) Make no mistake, this isn’t your run-of-the-mill Shake n’ Bake pork chop. This is a juicy, twice deep-fried cutlet of crispy/crunchy heaven – #23 below.
Sliced into uniform strips of chopstick-friendly grab-ability. Dip this in tonkatsu sauce and quickly follow-up with a bite of rice. Give it a good chew and try to tell me you’re not in a haze of crunchy, tangy sauce-a-licious-ness delight (Bulldog brand only sauce-a-licious-ness please. Trust me.)
If you’re vegetarian, I spoke too soon because I dug deep in my August 2010 Seoul photo archive and found #24 below… extra firm tofu or tempeh katsu are other ways to make this work for lactotarians & vegans!
A few of my favorite Korean dishes
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