When I lived in Los Angeles, we used to go to a small Chinese restaurant just up the street from our apartment.
Occasionally, the cooks would come out and have lunch at one of the tables.
They would bring a “cake” of steamed pork hash and pick at it with their chopsticks, dip a piece into soy sauce, and gobble it up with rice.
I thought about that the other day and got the hungries to make my own version—pork hash with chopped-up kim chee in it. That makes it Korean, doesn’t it?
- GROUND PORK, 1 to 1½ pounds
- SHRIMP, 3-4, peeled, deveined, finely chopped
- KIM CHEE, ½-¾ cup, minced
- EGG, 1 large
- WATER CHESTNUTS, 1 can chopped
- GREEN ONIONS, ¼ cup sliced (reserve some for garnish)
- GINGER, 1 thumb-sized piece of ginger, peeled & finely chopped
- (Alternate), GINGER PASTE, 1 tablespoon
- GARLIC, 1 clove, minced
- OYSTER SAUCE, ¾ tablespoon
- SOY SAUCE, 2 teaspoons
- FRESH WATERCRESS
- Combine all ingredients except the watercress and mix well. Place the mixture in a bowl and shape it so it creates an even layer in the bowl.
- Place the bowl in a large pot and pour 1 inch of water in the pot (not on the pork). Bring water to a simmer and cover pot. Steam for 30-40 minutes until the juices run clear.
- Remove from pot carefully. There will be some water and coagulation in the center. Remove it.
- Serve over the watercress, garnish with green onions and some kim chee.