Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, bossam (korean pork wrap). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Bossam (보쌈) is a boiled pork dish. The meat is boiled in a flavorful brine until tender and served thinly sliced. At the table, each person wraps the meat in Korean cooks add a variety of ingredients to the boiling liquid to eliminate the unique smell of pork and flavor the meat.
Bossam (Korean pork wrap) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Bossam (Korean pork wrap) is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook bossam (korean pork wrap) using 26 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Bossam (Korean pork wrap):
- Take 1000 g Pork belly joint
- Take 2 Spring onion
- Prepare 1 Onion
- Take 1/2 Garlic bulb
- Make ready 10 g Ginger
- Make ready 1200 ml Water
- Prepare 1 tbsp Soy sauce
- Prepare 3 tbsp Sake (Dry white wine)
- Get 1 tbsp Miso (Japanese miso)
- Prepare 1 tsp Instant coffee
- Prepare Mooli (Radish) Kimchi
- Prepare 500-600 g Mooli (Radish)
- Get 1/2 tbsp Salt
- Take 1 tbsp Korean Chilli Powder
- Prepare 1 tsp Sugar
- Make ready 2 tsp Anchovy sauce (Fish sauce)
- Take 1/2 tbsp Honey
- Take 1/4 tsp Grated garlic
- Get 1/8 tsp Grated ginger
- Make ready Ssamjang
- Prepare 2 tbsp Gochujang
- Make ready 1 tbsp Miso
- Get 1 tbsp Sake (Dry white wine)
- Prepare 1 tbsp Sugar
- Take 1/2 tbsp Sesame oil
- Prepare 1 tsp Vinegar
Bossam is a popular Korean boiled pork dish. When it's infused with an apple and other spices, it becomes irresistibly delicious! Today I'm sharing one of the true traditional Korean recipe! Ssam means wrap and Bossam means wrap with lots of generous stuffing.
Instructions to make Bossam (Korean pork wrap):
- Cut the mooli (radish) in matchstick size
- Add 1/2 tbsp salt and mix well
- Drain the water and leave it for 20 minutes
- [ Kimchi paste ] Put grated garlic, grated ginger, Korean chilli powder, sugar, anchovy sauce (fish sauce) and honey in a food bag or small bowl.
- 20 minutes later, gently squeeze the mooli (radish) and mix it with the kimchi paste
- Carefully mix the mooli and kimchi paste
Brown sugar, daikon radish, fermented salted shrimp, fish sauce, frozen oysters, garlic, ginger, hot pepper flakes, instant hazelnut-flavored coffee, korean radish, napa cabbage, onion, oysters, pork, pork belly, salt, soybean paste, sugar, toasted sesame seeds, vinegar, water. Bossam is proof that Koreans do wraps right: each perfectly constructed packet features meltingly tender pork, fermented dipping sauces and pastes To celebrate the job's completion, everyone digs into platters of bossam—tender sliced pork with flavorful condiments, pungent slivers of raw garlic. Ssam means wrap and Bossam means wrap with lots of generous stuffing inside. Commonly, it serves with boiled meat: Suyuk. My Suyuk is totally different(in a good way!) than what you get from Korean restaurant, because I sear the pork belly after finish cooking in the water.
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