[What should we eat today?] Kim Su-mi's recipes for boiled pork bossam, seasoned saeujeot, and bossam radish kimchi

Bossam is a popular late-night delivery food alongside jokbal (pig's trotters). Bossam is a dish consisting of boiled pork (suyuk) eaten with cabbage, fresh kimchi (geotjeori), and seasoned stuffing. It is a dish mainly eaten when making Kimjang (winter kimchi), and while any cut of meat can be used, pork neck or belly is frequently used. The method for making bossam, which is popular not only as a dinner menu but also as a snack for makgeolli, was introduced on Sumi's Kitchen. Let's look at Kim Su-mi's bossam recipe, seasoned saeujeot (salted fermented shrimp), and how to make bossam radish kimchi.

How to boil pork bossam

How to boil pork bossam

Ingredients: 3 geun (approx. 1.8kg) of pork neck, 1 ladle of doenjang (soybean paste), 12 bay leaves, 1 tbsp coffee powder, 5 dried red chili peppers, 1/2 pear, 2 whole onions, 8 green onion roots, 8 whole garlic cloves, 1 whole ginger, 5 green onions

1. Dissolve 1 ladle of doenjang in boiling water.

2. Add 12 bay leaves, 1 tbsp coffee powder, 5 dried red chili peppers, 1/2 pear, 2 whole onions, 8 green onion roots (4+4), 8 whole garlic cloves, and 1 whole ginger.

3. Add 5 thick green onions whole.

4. Add 3 geun of pork neck and boil on high heat for 30 minutes until the meat is cooked.

5. After 30 minutes, reduce to medium heat and cook for another 20 to 30 minutes.

How to make seasoned saeujeot (salted fermented shrimp)

Ingredients: saeujeot (yukjeot (a type of salted fermented shrimp)), 1 green chili pepper, 1 red chili pepper, 20 garlic cloves, 1 tbsp fine red chili powder, 3 tbsp vinegar, sesame seeds

1. Finely chop one green chili pepper and one red chili pepper.

2. Cut 20 garlic cloves into thin strips and add them to the yukjeot (a type of salted fermented shrimp).

3. Add 1 tbsp of fine red chili powder and mix.

4. Add 3 tbsp of vinegar and sesame seeds.

How to make bossam radish kimchi

Ingredients: 1 radish, 1 tbsp salt, 1 tbsp oligosaccharide, 3 tbsp red chili powder, 1 tbsp sugar, 1 tbsp minced garlic, 1 tbsp fish sauce, 1 tbsp plum extract, a little garlic, a little jjokpa green onions, 1 tbsp sesame oil, a little sesame seeds

1. Slice the radish thickly and marinate it for 2 to 2.5 hours with 1 tbsp salt and 1/2 tbsp oligosaccharide.

2. Place the marinated radish in a cotton cloth and squeeze out the moisture thoroughly.

3. Use 1.5 tbsp of red chili powder to add color.

4. Add another 1.5 tbsp of red chili powder, 1 tbsp sugar, 1/2 tbsp oligosaccharide, 1 tbsp minced garlic, 1 tbsp fish sauce, and 1 tbsp plum extract, then mix.

5. Mixing in garlic and jjokpa green onions here makes it look more appetizing.

6. Finish by adding 1 tbsp of sesame oil and sesame seeds.

[FamTimes = journalist Heo Jun-ho]