STEP 1/12
Personally, I like the front leg fat when it comes to boiled meat.. There's no such thing as pork because it's kimchi-making season
That's a lot Of course pork belly is delicious because it has proper fat The groom likes pork belly more
I prepared pork belly It was like 800g. I ate a lot and there was some left over
STEP 2/12
The recipe for boiled bossam is similar to what you usually do, but there is a point in the recipe
If you catch that point well, you can enjoy delicious boiled pork at home.
First, the first point!! trimming the meat
First, wash the meat in warm water, not lukewarm water
Soak in warm water for 10 minutes to drain the blood
You have to go through this process to get rid of the smell of pork
Even in Japan, hot water adds oil to meat and fish, so it gets rid of the greasiness and smell
I think the recipe definitely determines the taste rather than the recipe!!
STEP 3/12
In the golden recipe for bossam, you put 2 tablespoons of soybean paste and 2 tablespoons of thick salt
I added 2 tablespoons of soybean paste and 1 tablespoon of salted shrimp Salted shrimp and pork go well together
If you add salted shrimp, it acts as salt. If you eat pork, you can't digest well
It helps with digestion
That's why it became a formula for salted shrimp to eat bossam
STEP 4/12
Add the ingredients and water and bring to a boil over high heat
STEP 5/12
When it starts to boil..
STEP 6/12
Put the meat in warm water for a while
STEP 7/12
Add half a cup of soju and boil over high heat for 5 minutes
STEP 8/12
After 5 minutes, lower the heat to medium and boil it for 60 minutes
STEP 9/12
It's been 60 minutes, so the broth has decreased a lot
STEP 10/12
Second, this is the secret of how to boil bossam!
Put 2 tablespoons of thick salt in cold water to soak the meat, stir well, and dissolve the salt
Put the boiled meat and wash it off
You have to go through this process so that the juice doesn't come out and the fat that's left over is removed
It's good for the greasy taste of the meat
It can maintain the moist taste of bossam inside
It's not a big deal, but if you keep the two points..
Instead of boiled bossam
It doesn't smell bad and you can enjoy the moist taste of boiled pork
STEP 11/12
I picked one up and tried it, and it was really soft and delicious even when it was cold ^^
STEP 12/12
I put delicious bossam with oyster kimchi
I think kimchi goes well with well-boiled pork!!
Beer-sweet and sour pork is clean, but.. The golden recipe for bossam has great skills
When there's no beer, I'll have to have a golden recipe for bossam!! It's really moist and clean without any smell
There are many houses that make kimchi until this week
Make kimchi delicious and enjoy delicious kimchi and bossam by referring to the golden recipe ^^
Bossam Live Information Box Golden Recipe How to Boil Meat >
Ingredients (Live Information Box How to Boil Bossam Golden Recipe)
1kg of forelimbs, 25 cups of water (5,000CC), 1/4 radishes, 1/2 onions, 2 roots of green onions,
15 garlic, 10 pieces of ginger, 30 whole peppers, 5 licorice, 5 bay leaves, 2 tablespoons of soybean paste,
2 tablespoons thick salt, half a cup of soju (100CC)
Rinse the last boiled meat in cold water: 3 tablespoons of cold water + thick salt
I summarized it Except for the ingredients that are not there..
800g for pork belly 800g water 4 liters radish 1/2 onion 1/2 green onion 1 root garlic 5 whole ginger 2 table spoon soybean paste 2 tablespoons
1 tablespoon salted shrimp and half cup soju
Rinse meat in last cold water: 2 tablespoons of cold water + thick salt
*A lot of people use pork neck when it comes to bossam
The front leg fat is good for beef because it's affordable and the fat is reasonable