Korean-Style Kimchi Pork Tamales recipe - ingredients, nutrition and when to eat it
Tamales are made by filling corn dough, wrapping it in banana leaves or corn husks, and steaming it.
Tamales are made by filling corn dough, wrapping it in banana leaves or corn husks, and steaming it. Kimchi and pork make a spicy, savory filling that pairs with the tender, crumbly corn dough. They make a hearty meal or a warm snack.
World cuisine · 65 minutes to cook
Tips: Squeeze a little liquid from the aged kimchi before sautéing it to keep the dough from getting too wet.
Tips: Cornmeal absorbs different amounts of moisture depending on the brand. Aim for a dough that holds its shape, even if it sticks slightly to your hands.
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Ingredients (1 serving)
- Corn flour — 70 g
- Pork shoulder — 70 g
- Aged kimchi — 45 g
- Chicken stock — 60 ml
- Cooking oil — 15 ml
- Green onion — 10 g
- Garlic — 1 clove
- Korean chili flakes — 0.5 tsp
- Banana leaves — 1 sheet