Pork Bossam Set #Friendly Mom's Recipe
It's pork bossam that you usually make on Kimchi Day. My family often makes it because they like the taste of plain pork, hard radish kimchi, and salty salted shrimp. Make it light with fat-free and soft forelimbs.
3 serving
Within 120 minutes
hiisu
Ingredients
  • Pork
    800g
  • onion
    1/2ea
  • leek
    1ea
  • Garlic
    5ea
  • Soybean paste
    3TS
  • instant coffee
    1TS
  • Radish
    1/3ea
  • Oligosaccharide
    200ml
  • Salt
    1TS
  • Red pepper powder
    2TS
  • plum extract
    2TS
  • salted anchovies
    2TS
  • crushed garlic
    1TS
  • salted shrimp
    2TS
  • crushed garlic
    1/2ts
  • Sugar
    1/2ts
  • leek
    1/2TS
  • Red pepper powder
    1/2ts
  • Cheongyang red pepper
    1ts
  • Sesame oil
    1ts
  • Sesame
    little
Cooking Steps
STEP 1/12
Cut 1/3 radishes into 0.7x4cm pieces
STEP 2/12
Add 1 tablespoon of salt and 200ml of oligosaccharide (one cup) to the radish and marinate well.
It's to remove moisture from the radish. It's not that sweet.
Marinate well for at least an hour or two hours if possible.
STEP 3/12
While pickled radish, cut the pork front leg into three pieces, wash it well in water, and drain it with a kitchen tower.
STEP 4/12
Place a small amount of cooking oil in a hot pan and cook pork over high heat. It's to prevent the juice from escaping.
Cook the meat on all sides thoroughly and evenly on the outside.
STEP 5/12
Put pork in a large pot, pour enough water to cover the meat, add onions, green onions, garlic, and add a tablespoon of coffee.
STEP 6/12
Add 3 tablespoons of soybean paste and boil well.
Start boiling over high heat, and when the soup boils, turn it down to medium heat and boil it for about an hour.
STEP 7/12
Add the ingredients for salted shrimp and mix well.
STEP 8/12
When the radish is pickled well, a lot of water comes out like in the picture, and it feels firm. You have to marinate it for at least an hour to bring out the firm texture. It's better if you pickle it the day before.
STEP 9/12
Remove pickled radishes without washing them and squeeze them by hand.
STEP 10/12
Put 2 tablespoons of red pepper powder into the well-watered radish and mix it with your hands to coat the color of red pepper powder well.
STEP 11/12
Add 1 tablespoon of minced garlic, 2 tablespoon of plum juice, and 2 tablespoon of anchovy sauce and mix well. If it's bland after tasting it, add a little salt and it's done.
STEP 12/12
Take out the boiled meat for about an hour and slice it thinly.
You can eat it with radish kimchi and salted shrimp. I eat it wrapped in lettuce instead of cabbage. The crunchy texture of lettuce and bossam go well together.
- Pork belly and pork neck are delicious for bossam, but the front leg meat, which is low in fat, is light and delicious. Especially, if you grill the surface once to prevent the juice from escaping before boiling, the meat is softer and tastes better because the juice is alive.
Cooking review
5.00
score
  • 512*****
    score
    You ate it deliciously.^^
    2021-06-24 21:21
  • 173*****
    score
    It's very delicious.
    2021-06-13 18:53
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