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Did you know you can “Kimchi” pretty much any vegetable?

For some time, I’ve been thinking that Bok Choi and radishes could combine to make an amazing summer kimchi. I’m not quite sure how I got the idea in my head, but I made some over the weekend and it’s turned out to be really tasty (or at least we think so!)

Our kimchi has been made Busan-style (aka, How My Mum Makes It) – so it’s a very punchy kimchi, one like you’ve never tried before. And I know – Bok Choi isn’t very Korean, but it definitely adds a lovely crunch and summery element to the kimchi – especially with the radishes.

If you want to try it, we’re serving it up with a new dish this week: “Pulled Pork Ssam.” We slow cook a Quality Chop pork shoulder in a ginger, garlic, soy marinade and serve it with lettuce leaves, chillis, bean paste “ssam jjang,” and of course – our new bok choi kimchi. If it’s your first time having Ssam, here’s how to do it:

  • Take a lettuce leaf in the palm of your hand
  • Add the pulled pork
  • Add kimchi
  • Add chilli
  • Top with a small smear of ssam jjang sauce.
  • EAT.
  • The flavours combine really well together, and the kimchi gives it a sharpness and vibrancy which cuts through the richness of the pork. Try it yourself at Broadgate this week (Tues 1 July- Thurs 3 July). Limited portions, so be quick!