This is classic Joe. Ever since I used to stuff mashed potatoes and green beans into my rolls in the elementary school cafeteria (very good comfort food, BTW) I’ve always been the weird kid who eats weird things, especially if surrounded by bread.

We had some order-in Jokbal (Korean Pigs Feet) the other night that turned out to be awesome. The next day, we had a good many leftovers, and EJ had had her Jokbal fix for the year.  Jokbal are sort of like roast pork or ham, so why not make a sandwich out of the leftovers?

So what I did was toast two pieces of bread. Other than the bread, it was just like eating Jokbal at a restaurant. I spread some Ssamjang on the bread and layered it with lettuce and sesame leaves. Then I piled on the meat that I had reheated and sprinkled some pickled shrimp. Topped it with that sweet fresh kimchi that they gave us. Smashed it together and took it to work.

Verdict. A tad salty. Maybe too much pickled shrimp. But it was a successful application of Ssamjang as a sandwich spread. And it filled me up for the day. Granted, I drank three glasses of water after it. But hey, not a bad sandwich.

[more photos here]

In other sandwich and bread news, Paris Baguette now has these fake crab meat sandwiches with wasabi mayo. I think we’re getting closer to decent sandwiches from the bakery chains. It wasn’t a mayonnaise bomb, and the bread was a butter roll. The veggies were lettuce, cucumber and a tomato, which made it taste fresh. I’m gonna get hooked on those. Also, PB has started selling cinnamon buns.

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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan.Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide.He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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