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Bossam


In Korea, it's a tradition to enjoy Bossam (boiled pork wrap) with freshly made kimchi on the day the kimchi is prepared. Eating Bossam while tasting the new kimchi enhances the experience and celebrates the making of the kimchi. If you've made kimchi, it might be a great idea to prepare Bossam on the same day to fully enjoy this tradition






 


Bossam




T = Tablespoon

t = teaspoon



Ingredients






  • Pork belly (or other meats like neck meat can be substituted)

  • Kimchi

  • Onion

  • Green onion

  • Salt

  • Sugar

  • Whole black pepper

  • Garlic (optional)

  • Lettuce




 

How to make


Recipe (serves 2)

  1. Sear 600g of pork belly in a pan with oil until it turns golden brown (optional).

  2. Cut 1 onion in half and slice 1 green onion to a suitable length.

  3. Add onion and green onion to a pot with 1 tablespoon of salt, 1 tablespoon of sugar, and 1 liter of water.

  4. Place the seared pork belly in the pot, cover with a lid, and simmer on low heat for 1 hour.

  5. After 1 hour, slice the pork belly.

  6. Wrap the sliced pork belly, kimchi, and sliced garlic in lettuce leaves and eat them (ssam).


Tips

  • For a nicer presentation of the meat slices, let the meat cool before slicing.



 

Score : 9/10





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19 lug 2024
Valutazione 5 stelle su 5.

Parece ser delicioso, vou tentar replicar ,fazer,mas não vou usar kimchi ,pois não sei fazer ,Só que a carne aqui é menor ,espero que fique bom ,irei fazer amanhã

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