Korean Pupusas w/ Kimchi Curtido

Korean Pupusas w/ Kimchi Curtido

Ingredients


Kimchi Curtido (Slaw)

  • Cabbage and carrots, shredded
  • 4 cups boiling water
  • Vinegar
  • Oregano
  • 2 tsp salt
  • Green onions, chopped
  • Kimchi, shredded


Kimchi-Chicharrón Filling

  • Vegetable oil
  • Pork shoulder
  • Salt
  • Gochujang
  • Onion
  • Shredded cheese
  • Refried beans


Masa (Dough)

  • Note: Can be substituted with premade masa
  • Masa harina
  • Salt
  • Water
  • Assembly station: 1 bowl with 3 cups cold water and 1 tbsp vegetable oil


Instructions

 

1. Prepare the Kimchi Curtido

  • Blanch: Combine the cabbage and carrots in a large bowl. Pour 4 cups of boiling water over them, toss, let sit for 10 minutes, and drain.
  • Mix: Add the vinegar, oregano, and 2 tsp salt to the vegetables. Stir in the green onions and shredded kimchi.
  • Chill: Transfer the mixture and liquid to an airtight container. Refrigerate for at least 1 hour or overnight.

 

2. Make the Filling

  • Cook Pork: Heat vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes (reduce heat to medium if browning too fast). Flip and cook for 10 more minutes until crispy and golden brown. Let cool.
  • Blend: Transfer the cooled pork to a food processor with the gochujang and onion. Pulse into a thick paste.
  • Combine: Mix the pork paste with the shredded cheese and refried beans. Set aside.

 

3. Prepare the Masa

  • Knead: In a large bowl, mix the masa harina, salt, and water with your hands until it forms a clay-like dough.

 

4. Assemble and Cook

  • Shape: Wet your fingers in the oiled water station. Roll a golf-ball-sized portion of masa into a ball, then flatten it into a round disk.
  • Fill: Place 1 tbsp of filling in the center. Fold the dough over to completely seal the filling, then gently pat it back and forth between your hands until flat. (Patch any cracks with a bit of dough and oil).
  • Fry: Heat a large pan or griddle over medium heat and brush with vegetable oil. Cook the pupusas for 2–4 minutes per side until golden brown.
  • Serve: Serve immediately with the chilled Kimchi Curtido and hot sauce.

 

Author: Hausofchefs


Korean Pupusas w/ Kimchi Curtido