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koreanutama· 4 servings

≈618 kkal · P 33.4g · L 26.4g · KH 58.6g (per recipe, TKPI estimate)

Bossam (Daging Babi Panggang Korea)

Bossam (Korean Boiled Pork Belly Wraps)

Bossam (Daging Babi Panggang Korea)
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1.5 kg pork belly (samgyeopsal), skin-on, in one piece
  • 12 cups water
  • 1 large onion, quartered
  • 1 head garlic, halved crosswise
  • 1 inch ginger, sliced
  • 2 tbsp doenjang (fermented soybean paste)
  • 1 tbsp coffee powder (instant)
  • 1/2 cup soju or rice wine
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 1 large napa cabbage, leaves separated and blanched 30 seconds
  • 200 g fresh oysters, rinsed in salt water (optional)
  • 4 tbsp saeujeot (fermented shrimp), chopped
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 2 green onions, minced
  • 1/2 cup ssamjang (wrap dipping sauce)
  • Korean radish (mu), julienned and salted 20 min, rinsed
  • Fresh perilla leaves (kkaennip), for wrapping

Instructions

  1. 1Combine water, onion, garlic, ginger, doenjang, coffee, soju, peppercorns, and bay leaves in a large pot. Bring to boil.
  2. 2Add pork belly, skin side down. Return to boil, then reduce to gentle simmer. Cover and cook 50-60 minutes until tender but not falling apart.
  3. 3Remove pork, rest 10 minutes on cutting board. Reserve 2 cups broth for dipping sauce.
  4. 4Slice pork 5-7 mm thick against the grain. Arrange on platter with blanched cabbage leaves, radish, perilla leaves, oysters, and saeujeot.
  5. 5Mix gochugaru, sesame oil, sesame seeds, green onions, and 2 tbsp reserved broth for spicy radish salad (muchae). Toss with radish.
  6. 6Serve immediately: place cabbage leaf on hand, add pork slice, radish salad, saeujeot, ssamjang, and optional oyster. Wrap and eat in one bite.

Source: llm-generated