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Korean Pork Stack

This recipe was submitted as part of Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge.

Prep Time

15 hours 20 minutes

Cook Time

15 minutes




For the Pork:

2 yellow onions, sliced

5 Garlic cloves, peeled, left whole

3 Tbsp Brown sugar

3 Tbsp Sriracha

2 Tbsp Rice vinegar

1/3 cup Soy sauce

3 tsp Sesame oil

2 tsp Ground ginger

Salt & pepper, to taste

For the Pickled Veggies:

2 large English cucumber

2 large Daikon

2 cups Water

2 cups Sugar

2 cups Rice Vinegar

1/4 cup Kosher salt

1 tsp Ginger

For the Scallion Pancake:

2 cups Flour

2 Eggs

6 Tbsp Spicy Kimchi Aioli

1 1/2 cups Cold Water

2 tsp Salt

2 tsp Vegetable oil

1 bunch Green onions, roughly chopped



Put onions and garlic in crock pot. Place pork on top, fat side up. Whisk all other ingredients together and pour on top of pork. Cook on low for 10 hours. When done, shred with forks.

Pickled Cucumber and Daikon:

Peel and slice daikon. Put in a colander and mix with Kosher salt. Put over a bowl and allow to sit for 1 hour. Rinse with water a few times and dry daikon. Meanwhile, in a medium saucepan over medium heat, bring water, sugar, vinegar, and ginger to a boil. Stir occasionally until sugar is dissolved. Remove from heat and let cool. Slice cucumber. Place cucumber and daikon in a glass bowl and pour liquid over, cover and refrigerate at least 4 hours.

Scallion Pancake:

Sift 2 cups flour and 2 tsp salt in a large bowl. In a small bowl, beat eggs and Kimchi. Add cold water to flour/salt mixture and whisk in egg mixture until smooth. Fold in green onions. Allow mixture to sit for 10 minutes. Heat vegetable oil in pan. Pour in batter for pancakes. Cook for a few minutes and flip.

Final Assembly of Dish:

Place a pancake on a plate followed by the pulled pork and pickled veggies. Serve alongside an extra dollop of Kimchi.