Name: The secret of bossam meat that doesn't dry out even when it's co
Total time: 60 min
Yield: 2
Ingredients: Pork belly meat 350g; onion 1ea; Garlic 1ea; leek 2ea; Whole pepper 1TS; instant coffee 1TS; ginger powder 1ts; Cheongju 2TS; cooking wine 2TS; bay leaf 3piece; Whole pepper 1TS; potato starch 2TS; Water 2TS; Carrot 2piece

10K Recipe

The secret of bossam meat that doesn't dry out even when it's co

Hello? Rice is national power. Bossam refers to a food that is eaten with boiled pork and other meat wrapped in salted cabbage leaves or fresh kimchi. You can make bossam meat without difficulty at home. I'll try to make a moist bossam meat that doesn't dry even when it's.

2 serving

Within 60 minutes

밥심은국력

Ingredients

Pork belly meat

350g
onion

1ea
Garlic

1ea
leek

2ea
Whole pepper

1TS
instant coffee

1TS
ginger powder

1ts
Cheongju

2TS
cooking wine

2TS
bay leaf

3piece
Whole pepper

1TS
potato starch

2TS
Water

2TS
Carrot

2piece

Cooking Steps: STEP 1/13

Prepare meat for bossam. It's pork belly.

STEP 2/13

If you tie the meat with thread, it will be boiled more chewy.

STEP 3/13

1 onion, 1 whole garlic, 2 green onions. Prepare 2 pieces of carrot, 1 tablespoon of whole pepper, 1 tablespoon of instant coffee, 1 tablespoon of ginger powder, 2 tablespoon of refined rice wine, and 2 tablespoon of cooking wine. If you have Tongsaenggang, it's better if you slice it on the side.

STEP 4/13

Return 3 bay leaves and 1 tablespoon whole pepper to bag. Whole pepper and bay leaves are messy when floating in the soup.

STEP 5/13

I'm preparing starch water. Mix 2 tbsp potato starch and 2 tbsp water. This is the secret of keeping the bossam meat moist and not dry even when it gets cold.

STEP 6/13

Pour 2L of water into a pot, add 2 green onions, 7 whole garlic, 2 carrots, and 1 onion, and when it boils, add bay leaf and pepper in the bag. Then add 1 tablespoon instant coffee powder.

STEP 7/13

There is no ginger (it's better to cut ginger into pieces) so add 1 teaspoon of ginger powder, 2 tablespoons of cooking wine, and 2 tablespoons of refined rice wine. It's good for removing the smell of meat.

STEP 8/13

Put in the bossam meat

STEP 9/13

The starch water coats the meat. This is the secret of God.

STEP 10/13

The starch water went in, so the soup got a little thick, right?

STEP 11/13

It's well-done.

STEP 12/13

It's convenient to cut paper foil on a cutting board.

STEP 13/13

The meat looks delicious, right?

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