Korean BBQ Inside-Out Tamales

Korean BBQ Inside-Out Tamales
Serves 4

Combined with the fragrant, spicy flavors of Korean barbeque, the corn and pork in this dish shine. We sourced our pork from Polk’s Folly Farm, who sells at the Downtown Growers’ Market in Albuquerque, and several vendors at the farmers markets offer pork now. Korean Barbecued Short Ribs – Adapted from Kitchn

• 2 pounds pork short ribs
• 1/2 cup soy sauce
• 2 1/2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 4 green onions, trimmed and chopped roughly
• 5 cloves of garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 tablespoon toasted sesame seeds
• 1/4 teaspoon red chile
• 1 Asian or Bosc pear, peeled and cored

Combine soy sauce, sesame oil, brown sugar, green onions, garlic, ginger, sesame seeds, and red chile in a bowl. Slice pear into 1/4-inch thick chips.

Place ribs in a large, sturdy re-sealable plastic bag. Scatter pear around ribs, then pour in marinade. Turn ribs to ensure they are evenly coated. Refrigerate for at least 3 hours, and up to 24 hours. Turn ribs at least once during the marination.

Prepare the grill. A charcoal grill is preferable, but gas will do fine.

Drain excess marinade off ribs and reserve. Cook ribs on the grill, turning often with metal tongs. Depending on the thickness of the meat and the heat of the grill, this may take as little as 5 minutes, or as long as 15 minutes. Tend the grill carefully. Toward the end of the cooking process, pour remaining marinade over ribs, cook another minute to caramelize, then pull off to check for doneness.

Mizuna Salad – Adapted from Healthy Seasonal Recipes

• 5 cups mizuna, cut into large bite-sized pieces, washed and spun dry
• 1/4 cup chopped chives
• 2 tablespoons salted peanuts, crushed
• 2 tablespoons unrefined peanut oil
• 1 1/2 tablespoons white vinegar
• 1 1/2 teaspoons soy sauce or tamari
• 1/2 teaspoon sugar
• Freshly ground pepper, to taste
• Pinch salt

Combine mizuna, chives, and peanuts in a large salad bowl. Combine peanut oil, vinegar, soy sauce, sugar, pepper, and salt in a jar; cover and shake to combine. Pour over the greens and toss to coat.

Masa and Plating

Follow any traditional recipe for tamales, but assemble using only the dough (no filling). Steam tamales just before plating the dish. Once steamed, unwrap and place corn husk on the plate. Position tamale on top with short ribs and mizuna salad. Spoon your favorite chile sauce over the tamale.