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Salted Pork for Korean-Style Bossam or Samgyeopsal
Salted Pork for Korean-Style Bossam or Samgyeopsal

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We hope you got benefit from reading it, now let’s go back to salted pork for korean-style bossam or samgyeopsal recipe. You can cook salted pork for korean-style bossam or samgyeopsal using 3 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Salted Pork for Korean-Style Bossam or Samgyeopsal:
  1. You need 500 grams A block of pork belly
  2. Get 1 tsp Salt
  3. Use 1 Japanese leek (green part)
Steps to make Salted Pork for Korean-Style Bossam or Samgyeopsal:
  1. Clean the block of pork belly. Trim off any excess fat!
  2. Slice the pork into 1-cm thick pieces against the fibres running in the meat.
  3. Sprinkle over evenly with salt. Use a ratio of 1% of salt to the whole weight.
  4. Put the pork and the green part of the Japanese leek into a plastic bag. Chill in the fridge for a whole day.
  5. You might not be able to see in the photo, but there is some moisture on the surface. It means the flavour inside the meat has concentrated.
  6. A new Korean-style barbecue! Take a look at this recipe, Samgyeopsal with Yuzu! - - https://cookpad.com/us/recipes/145395-fragrant-yuzu-samgyeopsal

Bossam is a Korean boiled pork served with cabbage or lettuce wraps. This recipe shows how to make a flavorful brine for tender and delicious meat. Salted napa cabbage is traditional, but you can also use lettuce and/or perilla leaves to make wraps. Every time I make or eat this dish, I think of my. Samgyeopsal (삼겹살, 三–, lit. 'three-layer meat'), samgyeopsal-gui (삼겹살구이), or grilled pork belly is a type of gui (grilled dish) in Korean cuisine.

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