Korean Ramp Jangajji & Glazed Pork Belly Spread

Steps

1. 1
   Rinse fresh ramps, pour the soy pickle marinade over them without cooking, and let sit for a day to make quick ramp jangajji.
2. 2
   Simmer baby potatoes in the same soy pickle marinade until the sauce thickens into a glaze.
3. 3
   Once the potatoes are glazed, stir in a knob of butter for shine, then sprinkle with sesame seeds and chive flowers to finish the potato banchan.
4. 4
   Mix the kimchi seasoning powder with water, then stir in thinly sliced spring onion for texture to make an easy kimchi paste.
5. 5
   Slice the cucumber and stuff it with the kimchi marinade and a bit of sliced onion to make cucumber kimchi.
6. 6
   Pour the fried chicken glaze over the pork belly to coat it like a barbecue sauce.
7. 7
   Grill the glazed pork belly outdoors until nicely charred and caramelized.
8. 8
   Serve the grilled pork belly wrapped in fresh lettuce and garden greens, Korean BBQ style.
9. 9
   For drinks, muddle tequila and lime juice together to make a margarita, then rim the glass with kimchi seasoning mix for a salty kick.