Recipe of Any-night-of-the-week Bossam (Korean pork wrap)
Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Award-winning Bossam (Korean pork wrap). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bossam (Korean pork wrap), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bossam (Korean pork wrap) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bossam (Korean pork wrap) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bossam (Korean pork wrap) estimated approx 60 minutes.
To begin with this recipe, we have to prepare a few components. You can have Bossam (Korean pork wrap) using 26 ingredients and 6 steps. Here is how you cook it.
You can see the recipe video here: youtu.be/jQpf78qq4-8
Ingredients and spices that need to be Get to make Bossam (Korean pork wrap):
- 1000 g Pork belly joint
- 2 Spring onion
- 1 Onion
- 1/2 Garlic bulb
- 10 g Ginger
- 1200 ml Water
- 1 tbsp Soy sauce
- 3 tbsp Sake (Dry white wine)
- 1 tbsp Miso (Japanese miso)
- 1 tsp Instant coffee
- Mooli (Radish) Kimchi
- 500-600 g Mooli (Radish)
- 1/2 tbsp Salt
- 1 tbsp Korean Chilli Powder
- 1 tsp Sugar
- 2 tsp Anchovy sauce (Fish sauce)
- 1/2 tbsp Honey
- 1/4 tsp Grated garlic
- 1/8 tsp Grated ginger
- Ssamjang
- 2 tbsp Gochujang
- 1 tbsp Miso
- 1 tbsp Sake (Dry white wine)
- 1 tbsp Sugar
- 1/2 tbsp Sesame oil
- 1 tsp Vinegar
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
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