보쌈 원리
Bossam (Wrapped Pork)
Simmer pork belly in water with doenjang 1T, garlic, ginger, green onion, peppercorns, and soju for 40-50 min, then rest off heat 15 min. Cool before slicing to prevent crumbling.
Bossam is pork belly simmered in an aromatic doenjang broth with garlic and ginger until tender, then sliced thin and wrapped in cabbage leaves with fermented kimchi and sauces.
핵심 요소
핵심 원리
Blanching (to remove odor) + Low-temperature simmering → Tender and flavorful pork belly.
핵심 단계
- 1Soak in cold water for 30 minutes to remove excess blood.
- 2In a pot, combine 1 tablespoon of doenjang (Korean fermented soybean paste), minced garlic, ginger, green onions, whole peppercorns, 2 tablespoons of soju (Korean rice liquor), and enough water to cover.
- 3Simmer over medium heat for 40-50 minutes (it's done when a toothpick inserted comes out clean).
- 4Turn off the heat and let it sit for 15 minutes. Then, remove it from the pot and let it cool for 10 minutes before slicing.
serving
Napa cabbage leaves + salted shrimp + garlic + ssamjang sauce + oysters (seasonal - winter).
texture
If the cooking time is too short, the radish will be dry and hard; if it's too long, it will become mushy. Fifteen minutes is the optimal cooking time.
aromatics
Doenjang (fermented soybean paste), garlic, and ginger are the three essential ingredients for removing unwanted odors – omitting any of them will significantly diminish the flavor.
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