A Modern Twist on Bossam, or Korean Pork Belly Wraps (보쌈)
61.1 هزار بار بازدید -
3 سال پیش
-
for this modern take on
for this modern take on bossam, i took inspiration from Chef Hooni Kim.
he focuses on seasoning the pork belly, serving this with a stronger dehydrated radish dish, and a neutral, but crisp tasting cabbage. the rearrangement of flavors within a dish can easily improve or destroy a dish, but this version of bossam succeeds in this process.
in addition, i froze some of the bossam for my homemade Shin Ramyun. whereas the japanese have chashu for their ramen’s protein, i like to add bossam as my protein for this classic korean ramen.also, hi YouTube, my name is h woo 👋
check out my instagram (@hwoo.lee) for more detailed recipes! Instagram: hwoo.lee
____________________________
chapters.
0:00 intro
0:29 spicy dehydrated korean radish
1:22 bossam
2:34 cabbage wraps
3:05 scallion salad
3:35 finish pork belly
3:53 plating + conclusion
____________________________
RECIPE • BOSSAM (보쌈) • KOREAN BRAISED PORK BELLY
serves 4
3 lbs - skinless pork belly
salt & pepper
5 tbsp - canola oil, or any high-smoke point oil
2 - medium carrots, peeled, cut into 1 inch pieces
2 - medium onions, 1/8 inch thick slices
2 cups - sake
2 cups - mirin
2 cups - water
2 cups - soy sauce
0.5 cup - yondu (optional)
10 - garlic cloves, peeled and minced
1 oz - ginger, minced
0.75 cup / 100 g - sugar
5 / 20 g - dried shiitake mushrooms
1 / 17 g - 10inch square dashima
method
cut pork belly into manageable sizes, season with salt & pep all around
in a heavy dutch oven/pot, heat 2 tbsp canola oil on high heat
sear pork belly on all sides, then remove once golden brown all around
on med-high heat, cook carrots and onions for 8-10min, stirring
on high heat, add sake and mirin, cook off alcohol around 3min
over a simmer, reduce liquid to about 0.5 cups, about 10min
make sure to scrap fond off the bottom of the pot while doing this
preheat oven to 325F
add the rest of the remaining ingredients
make sure pork is fully submerged, cover with parchment paper if need be
cover pot with lid, and bring to a boil
transfer pot to oven, braise for 1.5 hrs
once pork is tender, remove, and let pork rest in liquid for 10min (just to cool down a bit)
remove pork from pot, strain out solids from the braising liquid
you can store pork in braising liquid in a sealed container in the fridge for up to 3 days
when ready to serve, reheat pork by placing in braising liquid in a large pot over medium heat
bring to a simmer, and simmer for 15min to ensure meat is hot
remove pork, pat dry, you can also trim pork belly for presentation now
heat a large skillet on high heat, add remaining canola oil, and sear pork belly for about 15s on each side
slice pork belly, and plate however you’d like
____________________________
SPICY DEHYDRATED KOREAN RADISH (무말랭이 무침)
makes 8 cups (this will last you a while)
200 g / 7 ounce packet of dehydrated Korean radish
2 cup / 500 g - dashi or water*
2 cup / 220 g - gochugaru (korean chili flakes)
2 tbsp / 54 g - sugar
1 tbsp / 26 g - coarse salt
1.5 tsp / 16 g - korean anchovy sauce
8 / 20g - garlic cloves
1 bunch - scallions, 1 inch batons
method
wash dehydrated radish in cold water, drain, then transfer to a bowl
add the rest of the ingredients, mix well
cover with plastic wrap or transfer to a container
leave at room temperature for 2 hrs, mixing every 30 minutes
once all the liquid has been absorbed, try one of the radishes
if it’s still dry in the middle, add another 0.5 cup of water and hydrate more
the radish should be crunchy, not hard to chew, and the marinade is paste-like
transfer radish to the fridge, chill for 6 hrs before serving
keeps in fridge for up to 4 weeks
____________________________
KOREAN NAPA CABBAGE WRAP
1 - head napa cabbage, quartered
0.5 cup - sugar
0.5 cup - salt
1 gal - water
method
in a large pot, boil water with sugar and salt
blanch quartered cabbage for 8-10min, until cabbage is bendy
remove, and chill in ice water for 1 min
remove cores, and (optional) trim cabbage leaves to be 1.5 x 4 inches for presentation
____________________________
SCALLION DRESSING
this ‘salad dressing’ can be used on a variety of herbs. in this dish, mix some into thinly slices green onions to create a brighter and better green onion garnish. top this green onion salad on bossam, dumplings, noodles, etc.
0.50 cup / 160 g - soy sauce
2 tbsp / 22 g- water
2 tsp / 8 g - sugar
2 tbsp / 12 g - gochugaru
2 tbsp / 22 g- sesame oil
4 tbsp / 22 g- rice vinegar
2 tbsp / 35 g - mirin
2 tsp / 6 g - sesame seeds
method
mix together in an airtight container, this can be stored in the fridge for up to 2 weeks. make sure to stir/shake sauce well before using.
he focuses on seasoning the pork belly, serving this with a stronger dehydrated radish dish, and a neutral, but crisp tasting cabbage. the rearrangement of flavors within a dish can easily improve or destroy a dish, but this version of bossam succeeds in this process.
in addition, i froze some of the bossam for my homemade Shin Ramyun. whereas the japanese have chashu for their ramen’s protein, i like to add bossam as my protein for this classic korean ramen.also, hi YouTube, my name is h woo 👋
check out my instagram (@hwoo.lee) for more detailed recipes! Instagram: hwoo.lee
____________________________
chapters.
0:00 intro
0:29 spicy dehydrated korean radish
1:22 bossam
2:34 cabbage wraps
3:05 scallion salad
3:35 finish pork belly
3:53 plating + conclusion
____________________________
RECIPE • BOSSAM (보쌈) • KOREAN BRAISED PORK BELLY
serves 4
3 lbs - skinless pork belly
salt & pepper
5 tbsp - canola oil, or any high-smoke point oil
2 - medium carrots, peeled, cut into 1 inch pieces
2 - medium onions, 1/8 inch thick slices
2 cups - sake
2 cups - mirin
2 cups - water
2 cups - soy sauce
0.5 cup - yondu (optional)
10 - garlic cloves, peeled and minced
1 oz - ginger, minced
0.75 cup / 100 g - sugar
5 / 20 g - dried shiitake mushrooms
1 / 17 g - 10inch square dashima
method
cut pork belly into manageable sizes, season with salt & pep all around
in a heavy dutch oven/pot, heat 2 tbsp canola oil on high heat
sear pork belly on all sides, then remove once golden brown all around
on med-high heat, cook carrots and onions for 8-10min, stirring
on high heat, add sake and mirin, cook off alcohol around 3min
over a simmer, reduce liquid to about 0.5 cups, about 10min
make sure to scrap fond off the bottom of the pot while doing this
preheat oven to 325F
add the rest of the remaining ingredients
make sure pork is fully submerged, cover with parchment paper if need be
cover pot with lid, and bring to a boil
transfer pot to oven, braise for 1.5 hrs
once pork is tender, remove, and let pork rest in liquid for 10min (just to cool down a bit)
remove pork from pot, strain out solids from the braising liquid
you can store pork in braising liquid in a sealed container in the fridge for up to 3 days
when ready to serve, reheat pork by placing in braising liquid in a large pot over medium heat
bring to a simmer, and simmer for 15min to ensure meat is hot
remove pork, pat dry, you can also trim pork belly for presentation now
heat a large skillet on high heat, add remaining canola oil, and sear pork belly for about 15s on each side
slice pork belly, and plate however you’d like
____________________________
SPICY DEHYDRATED KOREAN RADISH (무말랭이 무침)
makes 8 cups (this will last you a while)
200 g / 7 ounce packet of dehydrated Korean radish
2 cup / 500 g - dashi or water*
2 cup / 220 g - gochugaru (korean chili flakes)
2 tbsp / 54 g - sugar
1 tbsp / 26 g - coarse salt
1.5 tsp / 16 g - korean anchovy sauce
8 / 20g - garlic cloves
1 bunch - scallions, 1 inch batons
method
wash dehydrated radish in cold water, drain, then transfer to a bowl
add the rest of the ingredients, mix well
cover with plastic wrap or transfer to a container
leave at room temperature for 2 hrs, mixing every 30 minutes
once all the liquid has been absorbed, try one of the radishes
if it’s still dry in the middle, add another 0.5 cup of water and hydrate more
the radish should be crunchy, not hard to chew, and the marinade is paste-like
transfer radish to the fridge, chill for 6 hrs before serving
keeps in fridge for up to 4 weeks
____________________________
KOREAN NAPA CABBAGE WRAP
1 - head napa cabbage, quartered
0.5 cup - sugar
0.5 cup - salt
1 gal - water
method
in a large pot, boil water with sugar and salt
blanch quartered cabbage for 8-10min, until cabbage is bendy
remove, and chill in ice water for 1 min
remove cores, and (optional) trim cabbage leaves to be 1.5 x 4 inches for presentation
____________________________
SCALLION DRESSING
this ‘salad dressing’ can be used on a variety of herbs. in this dish, mix some into thinly slices green onions to create a brighter and better green onion garnish. top this green onion salad on bossam, dumplings, noodles, etc.
0.50 cup / 160 g - soy sauce
2 tbsp / 22 g- water
2 tsp / 8 g - sugar
2 tbsp / 12 g - gochugaru
2 tbsp / 22 g- sesame oil
4 tbsp / 22 g- rice vinegar
2 tbsp / 35 g - mirin
2 tsp / 6 g - sesame seeds
method
mix together in an airtight container, this can be stored in the fridge for up to 2 weeks. make sure to stir/shake sauce well before using.
3 سال پیش
در تاریخ 1400/10/24 منتشر شده
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