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Bo ssam

Bo ssam (보쌈, 褓 -) is an ancient Korean dish. It is part of the anju, that is, those Korean dishes are accompanied by alcohol. This dish includes pork bacon cut into slices and eaten as a roll in the lettuce or perilla leaf. In Korea it is served together with numerous side dishes; it is also perfect with wild or side rice and dobu-jorim. To make the bo ssam you can use a piece of whole pork belly and then cut it into slices before serving. This dish should be prepared one day in advance. INGREDIENTS 1 piece of pork belly without bone or already sliced 1/2 onion cut into large slices 1/4 of red apple 1 spring onion 1 clove of garlic 1 piece of finely chopped ginger salt ground black pepper 2 tbsp doenjang (Korean fermented soybean paste) 2 tablespoons of soy sauce 1 tablespoon of mirin PREPARATION - Rinse the pork belly under cold running water. Dab with kitchen paper and keep aside. - Put the spring onion, onion, apple, garlic, ginger, doenjang, soy sauce, mirin, black pepper and salt in a large saucepan. Add 1 liter of water and bring to the boil. - Add the bacon, lower the heat and continue cooking for 30 minutes. - Take out the meat and dry it with kitchen paper. Arrange the meat on a plate and put it in the refrigerator to dry it overnight. - The next day, pre-heat the oven to 200 ° C. - Remove the meat from the refrigerator, salt it on the surface and place it on an oven rack. - In the lower shelf of the oven, place a pan filled with water, over which you will put the meat to cook for about 10 minutes if you use the sliced ​​bacon, otherwise 20 minutes if you use the bacon piece: in the latter case, after 20 minutes, grill it on the surface for 10 minutes. - Leave the meat to rest out of the oven once cooked for 5 minutes. - Serve in slices together with lettuce and / or perilla leaves, steamed side rice and banchan.

Bo ssam ricetta recipe Cookingwiththehamster
Bo ssam | © Cookingwiththehamster