The Barrett Recipe

Marinate the Pork

In a large bowl, combine soy sauce, brown sugar, gochujang, minced garlic, grated ginger, sesame oil, salt, and black pepper. Add the pork shoulder, ensuring it is well-coated in the marinade. Cover and refrigerate for at least 4 hours or overnight for best flavor.

Cook the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan and cover it with aluminum foil. Cook in the preheated oven for 4-5 hours or until the meat is tender and falls apart easily. Once cooked, remove from the oven and let it rest for 20 minutes before shredding.

Shred the Pork

Using two forks, shred the pork into bite-sized pieces. If desired, mix in some of the cooking juices for added flavor.

Make the Pie Dough

In a large mixing bowl, combine the all-purpose flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Do not overmix.

Chill the Dough

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the Dough

On a floured surface, roll out the chilled dough to fit a pie dish. Place the rolled-out dough into the pie dish and trim any excess hanging over the edges.

Prepare the Napa Cabbage

Cut the Napa cabbage into quarters and sprinkle salt evenly between the layers. Let it sit for 1-2 hours to wilt and draw out moisture.

Make Kimchi Paste

In a bowl, mix the Korean red pepper flakes, minced garlic, grated ginger, and fish sauce to form a paste.

Combine and Pack

After the cabbage has wilted, rinse it under cold water and drain. Combine the cabbage with the kimchi paste and chopped green onions. Pack the mixture tightly into a clean, airtight jar.

Ferment

Let the kimchi sit at room temperature for 1-2 days, then refrigerate. It can be eaten fresh or allowed to ferment longer for more flavor.