Soju Anju Platter

Name: Soju Anju Platter
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 200 g sundae; 150 g pork bits; 1 ssamjang; 1 handful scallion salad; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

The Soju Anju Platter is a treasured staple of Korean street food culture, inspired by the lively pojangmacha — those bustling tented stalls that come alive in the evening. This dish brings the convivial atmosphere of the streets to the home kitchen, crafted with the same intuition and generosity. Here, the cook's hand is the guide, feeling for the right balance of salt and richness, meant to be shared around a table with friends and family.

Expect a satisfying mix of flavors and textures with every bite. The sundae, or blood sausage, stands out with its savory richness, while the pork bits add a succulent touch. The ssamjang provides a spicy, tangy contrast, and the scallion salad offers a fresh, crisp counterpoint. This platter isn't just a meal — it's a shared experience, inviting all to savor the harmonious blend of tastes together.

Ingredients

200 gsundae
150 gpork bits
1ssamjang
1 handfulscallion salad
to tastefine sea salt

Method

Begin by slicing the 200 g sundae into 1 cm thick rounds. This will ensure they cook evenly and absorb flavors well. Set them aside on a plate for easy access during cooking.
Next, take the 150 g pork bits and cut them into bite-sized pieces if they aren't already. This will help them cook quickly and evenly. Pat them dry with a paper towel to ensure they brown nicely.
In a large non-stick skillet, heat a generous amount of oil over medium-high heat. Once the oil shimmers, add the pork bits. Stir occasionally until they turn golden brown and develop a slight crisp on the edges, indicating they are cooked through.
Reduce the heat to medium and add the sliced sundae to the skillet. Cook them alongside the pork, allowing them to soak up the flavors from the rendered pork fat. Flip occasionally until the sundae rounds are heated through and slightly crispy on the outside.
Add 1 ssamjang to the skillet, stirring it into the meat and sundae. The ssamjang will add a savory and slightly spicy flavor, enhancing the dish's overall taste. Cook for an additional minute until the ssamjang is well incorporated and fragrant.
Remove the skillet from heat and sprinkle the dish with fine sea salt to taste. This will bring out the flavors of the pork and sundae. Adjust the seasoning according to your preference.
Transfer the cooked pork and sundae to a serving platter. Garnish with a handful of scallion salad on the side, providing a fresh and crisp contrast to the rich and savory components. Serve immediately, encouraging sharing and enjoyment with soju.