UC Davis Connecting Through Food Project aims to collect and distribute beloved recipes from our community so that everyone can learn and enjoy.
Food is culture. Food is memory. We all have recipes that we cook at home or eat with people whom we love. Sharing a meal together can be a practice self-care and celebration of community. Showcase your culture, whether local or global and special memories by submitting your favorite recipe and/or backstory.
In this survey, you will be asked to share your recipe and a little story behind it, in either text or media form. You can submit your entry through January 31, 2022. Please check out our example submissions for help.
Watch for our campaign to feature the stories and recipes! Participants will be entered into a raffle for a special prize. If you have any questions or concerns, please contact us at email@example.com.
Dabin’s Story on Jeyuk Bokkeum
The recipe called spicy pork aka “jeyuk bokkeum” is from my mom in Korea. When I was back in Los Angeles, I often went to Korean restaurants to enjoy something spicy because that is what I have enjoyed eating since young. Moving to Davis, I indulged in lots of good foods, but I sometimes missed some spicy foods back in Korea. This recipe is one of many popular Korean BBQ dishes. It is really easy and does not take up a whole lot of time for me to make. I cook this recipe about once a week.
300g pork shoulder
1 tbsp red pepper powder
1 tbsp sugar
1⁄2 white onion
1⁄4 cup green onion
1⁄2 tbsp sesame oil
1 1⁄2 tbsp Gochujang
1 1⁄2 tbsp soy sauce
1 tbsp minced garlic
1 tsp black pepper
1 tbsp extra-virgin olive oil (optional) 1 green chili pepper (optional)
1 tbsp sweet rice seasoning (optional)
- Prepare a bowl to make the sauce. Put 1 tbsp red pepper powder, 1 tbsp sugar, 1⁄2 tbsp sesame oil, 1 1⁄2 tbsp Gochujang, 1 1⁄2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp black pepper, and 1 tbsp sweet rice seasoning (optional).
- Mix them well together and set them aside
- Prepare 300g pork shoulder and cut them into bite sizes.
- Put the pork into the bowl with the sauce and mix well.
- Set them in the refrigerator for about 30 minutes. This step makes the sauce absorb into the pork.
- Meanwhile, slice 1⁄2 white onions and 1 green chili pepper.
- After 30 minutes, take out the bowl from the refrigerator and mix with onions and green chili pepper.
- Turn heat to medium-high and put 1 tbsp of olive oil. 1 tbsp water can substitute for the oil. The reason for putting oil/water is to prevent the sauce from sticking on the pan.
- Put everything on the pan and stir well.
- When the meat starts to turn brown, add 1⁄4 cup of green onions.
- Stir well since the sauce easily gets on the pan.
- The dish is done when the sauce gets sticky on the pan and the meat is fully cooked.
- Serve with rice or salad.
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