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DSIL made some of the best pork I've had other than Cuban pork. It was from David Chang's recipe posted in the NY Times a while back: Momofuku's Bo Ssam. I made the white rice, but he made the pork and the two accompanying sauces. Had it in the traditional butter lettuce wrap. I was a bit dubious since Korean food can be very hot, but loved it with both sauces together. Hardest part he said was preparing the ginger scallion sauce since it calls for lots of ginger and scallions to be chopped fine. We have some of everything left, except the ginger scallion sauce, so I bought more ginger and scallions today to make for the leftovers, it was that good.
Lucky for me, they are leaving me the container of fermented bean-and- chili paste (ssamjang) and one of chili paste (kochujang). Has anyone used these before? If so, any idea how long they will keep and/or if they can be frozen? I plan to make the dish since DH loved it too, but there will still be a lot of it left. The container has Korean writing, but by looking at the pictures I figured it was Chung Jung Won.
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Alina
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