Where Costa Rica’s golden cornfields meet Korea’s bustling night markets—in a dish designed to savor slowly.
A Tale of Two Cultures, Told Through Taste
At Lelo’s, food isn’t just something you eat—it’s something you experience. Each dish we create tells a story, weaving together local tradition, global inspiration, and the timeless art of slowing down.
Our Chorreadas with Bulgogi Pork Belly & Tamarind Gochujang Glaze brings together two soulful culinary worlds: the humble Costa Rican chorreada and the vibrant Korean bulgogi.
And like all great stories, it’s best enjoyed leisurely, one luxurious bite at a time.
🌽 The Costa Rican Heart: Chorreadas from the Griddle
In Costa Rica, chorreadas are more than just food—they are moments of comfort shared across kitchen tables and family gatherings.
Made with sweet, fresh corn blended with masa harina and natilla, chorreadas are griddled until golden, crisp-edged, and tender inside.
At Lelo’s, we stay true to that tradition, using locally harvested corn from nearby fincas.
Each chorreada is pressed to order—slow, intentional, and alive with the spirit of Costa Rica’s countryside mornings, where time lingers and the coffee is always hot.
🔥 The Korean Fire: Bulgogi and Seoul’s Street Smoke
Across the globe in Korea, the sizzle of bulgogi fills the night air—thin slices of meat marinated in soy, garlic, sesame, and a kiss of sweetness, grilling fast and furious over open flames.
We borrow that fire and spirit here, slow-marinating rich slices of pork belly in a blend of dark soy, tamarind, gochujang, and Costa Rican raw cane sugar.
Then we sear it quickly and lovingly, until the meat is lacquered, tender, and sticky-sweet with a smoky edge.
🌴 A Meeting Place of Fire and Calm
In this dish, the fiery, lively flavors of Seoul meet the soothing rhythms of Guanacaste.
To bridge the two, we drizzle a luscious mango-ginger gastrique, made from sun-ripened local mangoes and fresh ginger, cooked slowly until glossy and rich.
Black sesame ash, micro cilantro, and optional edible flowers complete the plate—earthy, fragrant, and bursting with life, just like Costa Rica itself.
It’s a dish that invites you to relax—to sit a little longer, to breathe a little deeper, and to savor not just flavor, but the feeling of time stretching wide open.
🍴 The Experience at Lelo’s
When you sit down to a plate of our Chorreadas with Bulgogi Pork Belly, you’re tasting:
- The golden warmth of Costa Rica’s sun-drenched fields
- The dynamic heartbeat of Korea’s street markets
- And the art of pure, unhurried indulgence, found only in the most special corners of the world
At Lelo’s, and at Drift Away Lodge, every meal is an invitation to slow travel—to savor each flavor, to be fully present, and to let life unfold at its most delicious pace.
This isn’t fast food.
This is soul food, made for long conversations, deep breaths, and sunsets that last forever.
✨ Why This Dish Belongs at Drift Away Lodge
Here at Drift Away Lodge, the art of travel is the art of slowing down.
It’s about tuning into nature’s rhythms—the ocean tides, the whisper of the trees, the call of the birds overhead—and finding your own.
Our cuisine reflects this philosophy: local ingredients prepared with global inspiration, designed to be savored, not rushed.
This chorreada, with its layers of tradition, creativity, and slow-cooked magic, is a perfect example.
After a day spent surfing Playa Avellanas, exploring hidden waterfalls, or lounging in a hammock with a book and a mango smoothie, a plate of Chorreadas with Bulgogi Pork Belly isn’t just dinner—it’s a celebration of everything Drift Away stands for:
Global Taste.
Local Roots.
A Life Well Savored.
RECIPE
Chorreadas with Bulgogi Pork Belly & Tamarind Gochujang Glaze
📝 Ingredients (Serves 4)
For the Chorreadas (Costa Rican Corn Pancakes)
- 2 cups fresh sweet corn kernels
- 1/4 cup masa harina or cornmeal
- 1/4 cup flour
- 1 egg
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 tbsp sugar (optional for extra caramelization)
- Butter or neutral oil, for cooking
For the Bulgogi Pork Belly
- 1 lb pork belly, sliced into thin strips
- 3 tbsp soy sauce
- 1 tbsp gochujang
- 2 tbsp tamarind concentrate or puree
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Garnishes
- Pickled red onion or daikon
- Toasted sesame seeds
- Micro cilantro or cilantro sprouts
- Optional: avocado slices or dollops of crema
👨🍳 Instructions
1. Make the Chorreadas
- Blend corn kernels in a food processor or blender until coarse but not fully pureed.
- In a bowl, mix blended corn with masa harina, flour, egg, sour cream, salt, baking powder, and sugar.
- Heat a griddle or skillet over medium heat. Add a bit of butter or oil.
- Pour small rounds (like pancakes), and cook 2–3 minutes per side until golden brown and crisp on edges.
2. Marinate and Cook the Pork Belly
- Mix soy sauce, gochujang, tamarind, honey, garlic, ginger, sesame oil, and vinegar.
- Marinate pork belly slices for at least 30 minutes (or overnight).
- Sear pork belly in a hot skillet until caramelized and tender, about 6–8 minutes total.
- Optional: reduce extra marinade in the pan into a glaze and toss pork in it.
3. Assemble
- Layer one or two pieces of pork belly onto each chorreada.
- Top with pickled red onion, avocado (optional), microgreens, and sesame seeds.
- Serve warm with a drizzle of crema or lime wedge on the side.
🍷 Pairing Suggestion:
A chilled glass of Gewürztraminer or a ginger-yuzu spritz with mint.
