Black pork bossam with omija
Black pork, which has a high preference among local meat!! It's light and savory, and the fat is chewy.. People who don't like pork fat like me caught the taste buds Black pork is said to contain about half less fat and higher protein than regular pork, so I think they especially like it a lot Furthermore, it is better because there is less smell of pork.. For those who are sensitive, try catching the smell of pork with omija. If you add omija and boil it together, you can definitely catch the smell of pork, and you can also feel the fragrant taste and aroma of omija
4 serving
Within 60 minutes
예예
Ingredients
  • the front legs of pork
    500g
  • onion
    1/4ea
  • Garlic
    3piece
  • Ginger
    1piece
  • leek
    1ea
  • Schizandra
    3spoon
  • Whole pepper
    10piece
  • Water
    8cup
  • ripe kimchi
    1piece
  • ginger liquor
    1/4cup
Cooking Steps
STEP 1/5
Put 6 to 8 cups of water in a pot and boil it first, then add the pork in chunks when the water boils. When you boil meat for bossam, if you boil meat in cold water from the beginning, all the delicious gravy in the meat will be drained, making it dry and tasteless. You have to put it in when the water boils so that the meat coagulates quickly and the delicious juices and nutrients do not escape. Add the meat and add the green onions, onions, ginger, garlic, whole pepper, ginger wine and omija. Usually, doenjang and coffee are used a lot to get rid of the smell of meat, and I also use doenjang and coffee well, but if you have leftover omija, it's very good to add omija.
STEP 2/5
Open the lid for about 50 minutes and simmer over medium-low heat. Depending on the thickness of the meat, the time can be reduced.
STEP 3/5
If you poke the meat with chopsticks and there is no blood coming out, the meat is cooked.
STEP 4/5
When the meat is cooked, remove it from the heat and slice it thinly.
STEP 5/5
Wash one side of kimchi in cold water several times, drain the seasoning, and squeeze the water out. If you put sliced pork on a plate and put washed kimchi on one side, you can enjoy simple and delicious bossam.
When you boil the meat for bossam, if you boil the meat in cold water from the beginning, all the delicious gravy in the meat comes out, so it becomes dry and tasteless You have to put it in when the water boils so that the meat coagulates quickly and the delicious juices and nutrients do not escape.
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