Grilled Salmon Kebab with Spicy Miso Glaze

This is inspired by the Ahn Joo (click for all their locations on map) Salmon Scallion Skewers I had at one of their locations at Americana Brand in Glendale, Los Angeles during my recent travel. It's a modern take on food truck snack food which gained its popularity when they first started introducing it during the LA Film Festival.

The K-Grub Story: It all started as a pop-up snack truck during the LA Film Festival...

Ahn Joo Salmon Scallion Skewers and Pork Belly Kimchi Fried Rice.

Korean Hot Pepper Paste and Miso Paste that I use.

Ingredients:

1/2 pound of Salmon (cut into 1 inch cube size, makes around 6 pieces)
1 stalk of Scallion
Sweet Onion
Cilantro (chopped finely)


Marinate:
1 tbsp Korean Hot Pepper Paste
2 tbsp Korean Miso Paste
1 tbsp Soy Sauce
1 tbsp Sake or Rice Wine
White Pepper (to taste)

Instructions:

Mix marinate ingredients with the Salmon and marinate for 30 minutes. Use metal skewers or bamboo skewers (pre-soaked in water to prevent from burning when grilling) and skewer the scallions, salmon and onions and place on a baking tray covered with aluminium foil. Pre-heat the oven to 350 degrees F and over-grill it for 10 minutes, then flip over to the other side and grill for another 10 minutes. (If you prefer a medium cooked salmon, shorten about half the cooking time.)

Meanwhile, heat up a small pan and cook the leftover sauce used for the marinate, glaze it on top the grilled salmon kebab before serving.

Garnish with chopped cilantro and serve with your favorite salad or korean side dishes or even Kimchi.

Braised Pork Belly

Ingredients:

1 lb Pork Belly
1 bulb of Garlic
3 slices of Ginger
2 whole Star Anise
2 tbsp Cane Sugar
1 tsp whole Peppercorns
4 whole Dried Red Chillies (or more if you prefer a spicier taste)
1/2 cup of Soy Sauce (according to taste)
2 tbsp of Dark Soy Sauce
2 tbsp Chinese Shao Xing Cooking Wine
White Pepper (to taste)
3 cups of Water
2 Hard Boiled Eggs (or more according to preference)


Instructions:

First pan sear the pork belly for 10 minutes (make sure it's already dry, pat with kitchen towel to remove excess water from washing) Add in the ginger and garlic into the pan and stir fry for another 1 minute before adding in the remaining of all ingredients. Braise for around 2-3 hours or more until the pork belly becomes tender and the eggs have absorbed the sauce and turns dark brown in color. Continue to braise until the liquid is reduced to a thicker consistency.

Garnish with chopped spring onions and it's best served with hot steamed white rice!