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Bapsang Bacon

Per kg of good thick, de rinded, belly

15g all purpose curing salt
100g gochujang paste
40g soy sauce
40g mirin
40g brown sugar
15g honey
20g sesame oil
40g minced garlic
20g fresh grated ginger

In the bag, turn everyday, set it free, equalise a day or two and enjoy cut quite thick and pan fried.

What if you only had Gochugaru powder rather than the paste would it work, should anything else be added and what ratio do you recon powder to paste might be?

I've not used the powder for this, but would guess that a around 20-25g of powdered peppers would give a similar kick to 100g of the hot paste as its a fairly major ingredient. You might want to up the mirin a bit and add a similar amount of say bean flour/curd or maybe rice flour as a binder, lest everything is too runny.

One thing that works really well with this and makes it quick is to slice the belly first (quite nice thick slices) and then tie them back together again as they were (I've even used wooden skewers to rebuild the belly) once you've given them a douse in the mix.

This way it will cure and be fully ready to use in a couple of days and mean that you get the full hit on every slice !!

I've found it a great twist on the usual Jeyuk Bokkeum

On rereading this I realise that basically, if you have powder and can run to some rice syrup, rice flour and a bit of beancurd then you might as well make a paste (more or less equal parts, then loosen if necessary with a little water, but its a thick sticky paste you want)

I can't keep up with you lot!

I've just had to look up what gochujang paste is!

http://en.wikipedia.org/wiki/Gochujang

Be kind, there's only so much bacon a fella on a diet can eat

Phil

QWF, it was the MSG I was trying to avoid as some people don't get on with it (my wife for one!), also, would you be using straight rice flour or sweet rice flour? and if plain would sweet perhaps substitute maybe the rice syrup or is it not sweet enough?