How to Cook Bossam (Boiled Pork Wraps)
Ingredients
For the Pork
• Pork square
• 1 onion, halved
• 2 stems of onion leeks
• 2 whole garlic heads
• 3 large slices of ginger
• 1 tablespoon sugar
• 1 tablespoon coffee
• 1 or 2 tablespoons doenjang (Korean soybean paste)
• 8 bay leaves
• Whole peppercorns (to taste)
• 1/2 tablespoon mirin
• 2 pitchers of water
Instructions for the Pork
1. Place the pork square, halved onion, onion leeks, garlic, ginger, sugar, coffee, doenjang, bay leaves, peppercorns, mirin, and water in a pressure cooker.
2. Bring to a boil and cook under pressure for about 30 minutes, until the pork is tender but not overcooked.
3. Once the pressure cooker starts to whistle, set a timer for 30 minutes.
For the Wrap (Cabbage)
• Pechay Baguio (Napa cabbage)
• Sugar
• Salt
• Water
• Korean vinegar
Instructions for the Wrap
1. If the cabbage is too large, cut it in half. Rinse and set aside.
2. About 25 minutes before the pork is done, soak the cabbage in salt to prevent it from becoming too soft. Set aside.
3. To make the soaking mixture, combine 1/4 tablespoon sugar, 1 tablespoon salt, 1 cup water, and 1/4 cup Korean vinegar in a bowl. Mix until the sugar and salt are dissolved.
4. Soak the cabbage in the mixture to soften and enhance its flavor.
For the Kimchi (Daikon)
• Daikon radish
• Onion leeks
• Garlic
• Sugar
• Korean fish sauce
• Gochugaru (Korean chili powder)
Instructions for the Kimchi
1. Cut the daikon radish into long strips.
2. Sprinkle with salt, mix, and let sit for about 10 minutes.
3. While the daikon is soaking, chop the onion leeks and garlic.
4. After 10 minutes, rinse the daikon to remove the salt and squeeze out excess water.
5. Combine the daikon, garlic, and onion leeks in a bowl.
6. Add 1/2 tablespoon sugar, 1/2 tablespoon Korean fish sauce, and gochugaru to taste. Mix well and adjust seasoning as needed.
For the Dip Sauce (Saeu-jeot)
• 1 tablespoon Saeu-jeot (salted shrimp)
• A little water
• Minced garlic
• Sugar
• Sesame seeds
• Chopped onion leeks
• Chili flakes
Instructions for the Dip Sauce
1. Place 1 tablespoon Saeu-jeot in a small dish.
2. Add a little water to adjust the consistency.
3. Mix in minced garlic, sugar, sesame seeds, chopped onion leeks, and chili flakes.
This dipping sauce is the perfect partner for Bossam.
Final Instructions
1. Once the pork is cooked, cut it into bite-sized pieces and place them on a platter along with the kimchi, Saeu-jeot, and cabbage.
2. To eat, take a piece of cabbage, dip a piece of pork in the Saeu-jeot, place it on the cabbage, add a bit of kimchi on top, and enjoy all together.
DISCLAIMER: These recipes are not all originally mine. Some were taught to me by family and friends, and others are from my favorite chefs with a little twist based on my family's taste.
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