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Crackling Roast Pork Today, I am going to cook for pork meat. But not just ordinary pork meat. I choose "Berkshire breed pork." cut from the tender belly that well layered with fat and meat.

Some people already heard about this breed of pork. Which is "Berkshire" (black hair pork).

This part of meat contains lots of juice, flavor, and tenderness. Also, It gives us beautiful crispy texture from the crackle after cook done. That is why I choose this part of the selection. Berkshire is a heritage breed of pig initially from place name "Berkshire" in England, and it raised for 300years Berkshire (Berkshire) is native to England, skin and hair are black, nose, legs and tail ends are white. It looks similar to Yorkshire, but faces are rising less. The meat is soft, and the skin color is light pink grey. I never heard about this name of the breed until I came to western culture. But I realized it after research about that meat. Of course, I tried before in Korea; it is just called a different name in Korea which is black pork simply. It was introduced in South Korea in the 1930s and was used to improve native pigs. Many people eat this black pork from Jeju island which located south of Korea. This meat is favorite, because of rare and sweet.

This meat price is a little bit high compared to other ordinary pork. It was $40.00 per Kg. I think it is good to make crackling roast pork for selling. It can serve with additional cracking which makes more popular than others and it is rare meat.

I thought many ways of cooking methods, Braise, sliced bbq, and roasting. I choose to roast as I mentioned before because of the combination of texture(crispy and tender) and it kept all juice inside of the meat.

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It is very traditional style of Kimchi

Normally, peoples first thought of Kimchi is red and spicy but it is not

because in Korea, we did not have chili at all before 1592s (war with Japan for 7years)

chili has come to Korea in this period from Japan (originally Japan imported from Mexico).

White Kimchi is originally made with just salt for preserve long time.

But people starting to add lots of ingredients for taste. (anything you can add).

also If you put chili powder it can be red spicy Kimchi.

White Kimchi is not spicy it is very mild and sweet taste, also you can taste savory taste because chestnut

if you taste after 8week of time texture, will be a little bit squishy and soft sour.

but if you taste in 2weeks it will be very crispy, crunch and slightly sour. It is really good matching with BBQ meat

also good taste for kids who can eat spicy kimchi.

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Today, I am going to talk about, “Whale meat.” It is specific provincial tradition food culture in Korea and Japan. I tasted whale meat in Busan Korea. That was the first time in my life. I never tried before, because I was born in Seoul where far from fish market. Whale meat is illegal if poaching by fisherman, even though we can buy whale meat on a fish market near the seashore in Korea. Sometimes these whales are caught in fishnet by accidentally. There is a procedure for selling whale meat to market. A fisherman has to report to maritime police then investigate any sign of poaching. If everything is okay, sell on the action. It could be very weird if you never heard about wheal meat. I felt that too, even I grew up in Korea and travel to Japan often. I went to Busan in August this year; I was looking around one of the most significant fish markets in Busan which called “JAGAL-CHI” market. I went to this market with my wife. Suddenly, I realized that there are selling wheal meat. We decided to buy some for after dinner meal with “soju” most common Korean alcohol. I wanted to have a taste of that. Price was expensive then I was expected because it is rare. When I saw the meat, I did not even realize that is Whale. I can see skin color and texture looks like the whale. It wrapped with a transparent cover on top of the large steam pot ( steam cook). I had to choose that steamed meat only for take out to the home, there are some people inside of the tiny restaurant, and they grilled whale on the table. I did not try that way of cook. When I got home, I smelled some fish and meat mixed when I opened the package, and it is hard to explain. It is fish but not fish because the whale is mammals living in water. Okay, we had two kinds of sauce which are slat with sesame seed and soy sauce with chili. If you choose more savory than trying with sesame or if you prefer more sharp hot go with soy sauce. Firstly, I tasted overall very oily, and fat part is very soft and mushy, it taste exactly same as steamed pork fat part, meat part is waxy and tender because it contains lots of fat and skin part is little bit chewy but my wife said it was very chewy, I think it depends on the condition of meat or a different taste of people. Also, I tried with soju drink that way of most people eat this meat. It helps me to clean the fish the smell in my mouth. Also, if taste with two kinds of sauce, a mostly only flavor of the sauce. I could not felt the harmony of aroma. After all, I think I do not want try again with a steamed whale, but I would try grilled meat if I can. But the unpleasant mixed smell is not familiar to me but maybe people will like it and eat that whale eat who grew up in that place.

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Kimchi is fermented food and common food in Korea. People in Korea are preparing a huge amount of kimchi for winter when the weather is getting cold which is called GIMJANG. After they made Kimchi (gimjang), put the kimchi in a large pot and buried it under ground than take it out when they need it for all winter. I still remember the sense that my family made Gim-jang when I was a kid. It was like an annual family event, my grandfather and Father were very busy to buy cabbage and radishes before everyone else bought it. Otherwise, we won’t be able to make enough kimchi for winter.

Kimchi is a traditional  side dish for Korean people to eat also it could be a delicious main dish which is I made it today. I always remember that Kimchi soup(kimchi jji-gae) is one of a special memory with my family such thing is winter,cold.

The overall taste of soup is well blended sweet,sourish and spicy flavour because kimchi is basically fermented food also it contains chilli. Kimchi texture is very soft and smooth, Pork is stir-fried than braised so it is very tender also can feel the sweet juice inside pork when chew it. Tofu is smooth, silky as we know and also savoury.

My wife and two daughters tried but it was not that spicy and they think pork was sweet,tender and little bit oily on pork fat. But they said it is well balanced because sourish taste is mainly controlled soup soon as they tasted fat like vinegar with French fries.

I challenged did not use basic stock (DASI-anchovy,seaweeds), just used for rice rinsed water(white), because Kimchi already contains ferment anchovy sauce, ginger also white foggy water can make soup looks more richly colour. It was very successful. Next time I could use different meat or seafood, also I will try to stir-fri spring onion on oil first, that can be extract more aromatic flavour.

Today, I learned specific taste from each of ingredients. It reminds me how I should cook in the futures even if ordinary food. I should noticed myself and keep note for it.

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Pictured by Tae Hoon(Sean) KIM. DEC 2016

On the way to Brisbane from Sydney by driving.

Beer battered chips with steak AU$10

Fish and chips AU$10

Tavern in Australia

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BBQ early dinner By Tae Hoon (Sean) KIM

Lemon herb marinated chicken(pre-packed), pork shoulder, and Beef 

On the way to Sydney from Brisbane Australia, I tripped 2700KM

Stayed at Airbnb

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HOME COOKING By Tae Hoon (Sean) KIM

Braised pork belly(light soy sauce) with homemade pickles.

Traditional Korean bean pates with sesame oil sauce.

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HOME COOKING by Tae Hoon (Sean) KIM

Japanese Style Fried Chicken with Deep fried garlic and spring onion

Slice garlic 1mm thick and put them in oil right after turns off the gas it will cook nicely.

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I found this Culinary blog which is “MY BLUE&WHITE KITCHEN” of course, it is paid website and domain but it looks like we tidy up and organized time by time from the year 2013. Also, I can see the contents list that represents inspiration and recipe index. photograph composition is great. I should emulate this blogger to make my blog better and representable.

TAE HOON (SEAN) KIM

I was born in South Korea. People were very kind and well communicated with neighborhood not as like current Korean people. At that time as I remember they shared food and help each other if they needed. I grew up in a large family household, this was the very common family system in South Korea. I smelled food, heard cooking, sight people shared food with neighbors. Almost, every day around 4 pm all the way home after play with friends.  My family does not go out for dinner often because my grandmother was a cook for traditional Korean food also she has Japanese food skills too. So I learned and taste a lot of food ingredients and spices since I was little, I still remember that feeling and taste. Korea was very Confucianism country when I was little, my grandfather always told me not to go in the kitchen and do not cook any of food because it was an unnecessary action that time. But I still love to go into the kitchen and I loved that smell and sound. Anyway, I did not have any chance to become a chef or culinary student. All my family members were against my decision. So finally I was working in product design area, making furniture, graphic design, I have a good skills hands. While I am in that industry area I have more attention on food area than my area, even my computer data too. I was thinking my self-foods and cook will make me happier than ever, I know it is not easy but I choose what I can do best and love it.

I am not working at the moment, still looking for the job, but I was working Brisbane and Melbourne in Australia. I have an experience in Café, Restaurant, Dessert. First I can make really good coffee with beautiful latte arts I learned in Melbourne. Also, I was working at Max Brenner PTY.LTD as a supervisor.

In fact, food is satisfying people’s hunger. But My personal philosophy is food is one of the tools that can deliver the happiness, beauty, and taste to people. So I can design the food for their needs focusing on taste, esthetic and nutrition. 

I would like to gain peoples personal think, review, and trend of food. Also, exchange the food that I never heard and taste before.

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HOME COOKING by Tae Hoon (Sean) KIM

Roast Lamb Ribs (basil and garlic) with Greek Salad 

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It was nice weather in the morning July 2016 in Melbourne