Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bossam (korean pork wrap). One of my favorites. For mine, I am going to make it a 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 current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Bossam (Korean pork wrap) is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook bossam (korean pork wrap) using 26 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Bossam (Korean pork wrap):
- Prepare 1000 g Pork belly joint
- Get 2 Spring onion
- Get 1 Onion
- Get 1/2 Garlic bulb
- Prepare 10 g Ginger
- Prepare 1200 ml Water
- Make ready 1 tbsp Soy sauce
- Make ready 3 tbsp Sake (Dry white wine)
- Get 1 tbsp Miso (Japanese miso)
- Make ready 1 tsp Instant coffee
- Make ready Mooli (Radish) Kimchi
- Make ready 500-600 g Mooli (Radish)
- Get 1/2 tbsp Salt
- Take 1 tbsp Korean Chilli Powder
- Prepare 1 tsp Sugar
- Take 2 tsp Anchovy sauce (Fish sauce)
- Get 1/2 tbsp Honey
- Get 1/4 tsp Grated garlic
- Take 1/8 tsp Grated ginger
- Take Ssamjang
- Get 2 tbsp Gochujang
- Take 1 tbsp Miso
- Make ready 1 tbsp Sake (Dry white wine)
- Prepare 1 tbsp Sugar
- Prepare 1/2 tbsp Sesame oil
- Take 1 tsp Vinegar
How to make Korean pork wraps (Bossam). This recipe version include apple and soy sauce to enhance the overall flavour and colour of the dish! Bossam is a popular Korean boiled pork dish. When it's infused with an apple and other spices, it becomes irresistibly delicious!
Steps 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
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. It's my favorite Korean meat dish.
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