How to Boil Boiled Beef in Winter Bossam Deliciously
Bossam is always delicious, but I think bossam is the most delicious when you eat it after making kimchi. Last week, my mother cooked boiled boiled pork after I finished making kimchi at my in-laws' house, but she made it differently from how I usually do it, so I made it the way I learned from her.
4 serving
Within 30 minutes
샤인밀
Ingredients
  • Pork
    600g
  • leek
    2ea
  • Garlic
    6-7piece
  • bay leaf
    2piece
  • Soybean paste
    1TS
  • dried pollack
    3ea
  • onion
    1ea
  • Sea tangle
    1piece
Cooking Steps
STEP 1/7
Prepare the broth first.
Add 1 piece of kelp (about the size of your palm), 1 onion, 3 dried pollack, and a little dried mushroom column to about 2L of water and boil the broth.
STEP 2/7
I prepared the front leg meat for boiled pork. Spread 1 tablespoon of soybean paste on front and back of meat.
STEP 3/7
Place 2-3 green onions on top and top with pork.
STEP 4/7
Add 6-7 whole garlic and 2 bay leaves.
STEP 5/7
Pour enough stock to cover the meat.
Cover and cook over medium low heat.
STEP 6/7
Boil it for 20-30 minutes, poke your chopsticks, and if blood doesn't come up, it's done. (The cooking time may vary depending on the thickness of the meat.)
STEP 7/7
If you cut it neatly, it's done.
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