Flavor Trends, Strategies and Solutions for Menu Development

Select Page

 

 

 

By Flavor & The Menu
May 6, 2021

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

 

Andrew Lim

Andrew Lim

Perilla’s contribution to the global canon of signature noodle dishes is the traditional Korean JJ Noodles, built on an irresistible sauce, featuring rendered pork belly fat, along with crispy pork belly sautéed with onions, potatoes and zucchini. It’s seasoned with sesame oil, soy sauce and fermented black bean paste and thickened with potato starch to ensure “stick-to-your-ribs unctuousness,” says Andrew Lim, Executive Chef of this Korean-American concept.

“The sauce is rich, and its flavors are well rounded, with lots of umami, plus saltiness, acidity and funk.” Fresh noodles are simply blanched, and the sauce is added over top with a garnish of toasted sesame seeds and fresh scallions.

The aroma alone activates the salivary glands, says Lim. “You can’t wait to dive headfirst into this bowl of deliciousness. For those who grew up eating JJ Noodles, it’s a dish that’s nostalgic, fun to eat and leaves half your face covered in sauce.”

 

More from Flavor & The Menu
Kitchen Collaborative: Michael Boyer
Five Strategies for Serving up Barbecue Bliss
Kitchen Collaborative: Alex Sadowsky
Comforting Yet Complex Grilled Cheese

About The Author

mm

Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.