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  1. Why Koreans boil meats in water?💁‍♂️

    BOSSAM
    [Korean boiled pork with raddish Kimchi]

    Recipe

    1. Soak pork belly in water for 10min
    2. Boiling Pork: In a big pot, put
    water 1L,
    coke 500ml,
    soju 350ml,
    soy sauce 3T,
    pepper corns 1T,
    garlic 10ea,
    spring onion: A handful,
    onion(with skin) 1ea.
    =bring up to the boil

    3. Put pork belly 600g when the water is boiling.
    -10min with a lid on(high heat),
    -30min without a lid(low heat),
    -10min resting(no heat) with a lid on = 50min in total

    4. Cool it down and slice it

    5. (While waiting for the pork) Slice raddish little thicker than Mcdonald french fries,
    and then add thick sea salt 1T & corn syrup (It won‘t make raddish sweet).
    =wait for 3hours
    =then, wash with water and squeeze to dry it

    6. Kimchi seasoning: In a bowl, put
    chili powder 4T,
    sugar 1T,
    fish sauce(Kkanari or anchovy extract)
    1.5T, tuna extract 2T,
    plum extract 3T,
    minced garlic 1T,
    minced ginger 0.5t,
    vinegar 0.5t.
    =wait for 3hours

    7. mix raddish and the seasoning
    -add sesame seeds 1T
    -chopped scallions or spring onion(green part)

    8. You deserve it cuz you were good boy/girl waiting for 3 hours

    *the meat will be hard if you cook it with high heat entire time or for too long
    *Some Koreans prefer it to be served cold (not for me)
    *It also tastes delicious when you simmer to reduce the water til it gets glazy and sticky
    *pork will be good regardless of what you put in water when it’s fresh itself
    *Use onion without peeling off the skin
    *Make sure you dry the raddish so it won‘t get watery after mixing with the seasoning

    #cooking #homecooking #recipe #lovecooking #homecook #koreanfood #boiledpork #kimchi #makingkimchi

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