HOW TO COOK BEEF AND PORK LETTUCE WRAP by: Perlydee
I re uploaded this video with text and instructions attached to the video.
My own version of lettuce wrap.
Ingredients:
Lettuce
1/2 lb. ground beef
1/2 lb. ground pork
5 Cloves garlic dice
1/2 size medium size onion dice
1/4 cup dice bell pepper
3 tbsp. Chop scallion
1/4 cup dice chestnuts
1 tbsp. Olive oil
1 tbsp. Rice wine vinegar
3 tbsp. Teriyaki sauce low sodium
2 tbsp. Soy sauce, i prefer low sodium
1 tsp. Pepper flakes
1/2 tsp. Ground Black pepper
1 tbsp. Sesame seeds
3 tbsp. Chopped peanuts
Salt to taste
PREPARE ALL THE INGREDIENTS
1. Brown the ground pork and ground beef in a medium heat. Drain the liquid And set it aside.
2. Put the olive oil in the pan wait until its hot.
3. Sauté the garlic, onion, bell peppers & scallion until its caramelized.
4. Add carrots and water chestnuts. Mix well.
5. Add the meat. Mix it will.
6. Add the liquid ingredients such as teriyaki sauce, soy sauce and rice wine vinegar, mix well.
7. Add black pepper, and red pepper flakes.
8. Cover it up for 2 -3 minutes. Then remove the cover.
Add salt and a little brown sugar to taste.
8. If you want it a little dry, cook it for a few minutes with no cover until golden brown.
Add the remaining scallion, peanuts and sesame seeds. Don't forget to taste it. You can add or omit some ingredients according on whats available in your pantry.
Peanut sauce is a good match for lettuce wrap, try this.
Recipe ????
[ASMR Cooking] Healthy Pork Belly Wraps! Bossam| Easy Korean Recipes
Hello! 안녕하세요!
Welcome to another Simple Korean Recipe video! Today we are making Bossam, which is boiled pork belly wraps. They are wrapped in pickled cabbage leaves. I recommend pickling the cabbage first since it takes the longest!
In general, boiled pork is called Suyuk (Soo-yook), and Bossam refers to the way it's eaten - wrapped in cabbage lea with other sauces and toppings. Bossam is commonly eaten on Gimjang day, which is an annual event when Kimchi (Gimchi) is made in large portions to prepare for the winter.
If you're looking for an alternative to Korean BBQ, I highly suggest trying this recipe! The pork is super tender and the wraps are bursting with flavor.
Thank you so much for watching. See you next time guys!
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More delicious recipes:
♥Traditional Pogi Kimchi (포기김치):
♥Soy Sauce Braised Chicken (닭찜):
♥Spicy Pork Ribs (돼지갈비찜):
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Ingredients & Seasonings
- 2 lbs pork belly
- 1 big green onion or 2-3 scallions
- 1 onion
- 4-5 garlic cloves
- 20 grams ginger
- 2 tsp salt
- 1/4 cup soju
- 30 whole peppers
- 4-5 cups water
Pickled Cabbage
- 3 cups water
- 1/2 cup coarse salt
- 13 oz Nappa cabbage
Radish Salad
- 10 oz Korean radish
- 4 tsp Korean red pepper flakes (Gochugaru)
- 1/2 tsp grated ginger (juice only)
- 2 tsp minced garlic
- 1 scallion
- 2 tsp vinegar
- 3 tsp rice Oligo syrup
- 1/2 tsp salted shrimp
- 1/2 tsp salt
Salted Shrimp Dipping Sauce
- 1/2 tsp Korean red pepper flakes
- 1 tsp salted shrimp
- 3 tsp water
- 1 tsp chopped scallion
- 1 tsp chopped red and green peppers
- 1/2 tsp minced garlic
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#bossam #porkbelly #koreanfood
A Modern Twist on Bossam, or Korean Pork Belly Wraps (보쌈)
for this modern take on bossam, i took inspiration from Chef Hooni Kim.
he focuses on seasoning the pork belly, serving this with a stronger dehydrated radish dish, and a neutral, but crisp tasting cabbage. the rearrangement of flavors within a dish can easily improve or destroy a dish, but this version of bossam succeeds in this process.
in addition, i froze some of the bossam for my homemade Shin Ramyun. whereas the japanese have chashu for their ramen’s protein, i like to add bossam as my protein for this classic korean ramen.also, hi YouTube, my name is h woo ????
check out my instagram (@hwoo.lee) for more detailed recipes!
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chapters.
0:00 intro
0:29 spicy dehydrated korean radish
1:22 bossam
2:34 cabbage wraps
3:05 scallion salad
3:35 finish pork belly
3:53 plating + conclusion
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RECIPE • BOSSAM (보쌈) • KOREAN BRAISED PORK BELLY
serves 4
3 lbs - skinless pork belly
salt & pepper
5 tbsp - canola oil, or any high-smoke point oil
2 - medium carrots, peeled, cut into 1 inch pieces
2 - medium onions, 1/8 inch thick slices
2 cups - sake
2 cups - mirin
2 cups - water
2 cups - soy sauce
0.5 cup - yondu (optional)
10 - garlic cloves, peeled and minced
1 oz - ginger, minced
0.75 cup / 100 g - sugar
5 / 20 g - dried shiitake mushrooms
1 / 17 g - 10inch square dashima
method
cut pork belly into manageable sizes, season with salt & pep all around
in a heavy dutch oven/pot, heat 2 tbsp canola oil on high heat
sear pork belly on all sides, then remove once golden brown all around
on med-high heat, cook carrots and onions for 8-10min, stirring
on high heat, add sake and mirin, cook off alcohol around 3min
over a simmer, reduce liquid to about 0.5 cups, about 10min
make sure to scrap fond off the bottom of the pot while doing this
preheat oven to 325F
add the rest of the remaining ingredients
make sure pork is fully submerged, cover with parchment paper if need be
cover pot with lid, and bring to a boil
transfer pot to oven, braise for 1.5 hrs
once pork is tender, remove, and let pork rest in liquid for 10min (just to cool down a bit)
remove pork from pot, strain out solids from the braising liquid
you can store pork in braising liquid in a sealed container in the fridge for up to 3 days
when ready to serve, reheat pork by placing in braising liquid in a large pot over medium heat
bring to a simmer, and simmer for 15min to ensure meat is hot
remove pork, pat dry, you can also trim pork belly for presentation now
heat a large skillet on high heat, add remaining canola oil, and sear pork belly for about 15s on each side
slice pork belly, and plate however you’d like
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SPICY DEHYDRATED KOREAN RADISH (무말랭이 무침)
makes 8 cups (this will last you a while)
200 g / 7 ounce packet of dehydrated Korean radish
2 cup / 500 g - dashi or water*
2 cup / 220 g - gochugaru (korean chili flakes)
2 tbsp / 54 g - sugar
1 tbsp / 26 g - coarse salt
1.5 tsp / 16 g - korean anchovy sauce
8 / 20g - garlic cloves
1 bunch - scallions, 1 inch batons
method
wash dehydrated radish in cold water, drain, then transfer to a bowl
add the rest of the ingredients, mix well
cover with plastic wrap or transfer to a container
leave at room temperature for 2 hrs, mixing every 30 minutes
once all the liquid has been absorbed, try one of the radishes
if it’s still dry in the middle, add another 0.5 cup of water and hydrate more
the radish should be crunchy, not hard to chew, and the marinade is paste-like
transfer radish to the fridge, chill for 6 hrs before serving
keeps in fridge for up to 4 weeks
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KOREAN NAPA CABBAGE WRAP
1 - head napa cabbage, quartered
0.5 cup - sugar
0.5 cup - salt
1 gal - water
method
in a large pot, boil water with sugar and salt
blanch quartered cabbage for 8-10min, until cabbage is bendy
remove, and chill in ice water for 1 min
remove cores, and (optional) trim cabbage leaves to be 1.5 x 4 inches for presentation
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SCALLION DRESSING
this ‘salad dressing’ can be used on a variety of herbs. in this dish, mix some into thinly slices green onions to create a brighter and better green onion garnish. top this green onion salad on bossam, dumplings, noodles, etc.
0.50 cup / 160 g - soy sauce
2 tbsp / 22 g- water
2 tsp / 8 g - sugar
2 tbsp / 12 g - gochugaru
2 tbsp / 22 g- sesame oil
4 tbsp / 22 g- rice vinegar
2 tbsp / 35 g - mirin
2 tsp / 6 g - sesame seeds
method
mix together in an airtight container, this can be stored in the fridge for up to 2 weeks. make sure to stir/shake sauce well before using.
Chinese-Style Glazed Pork Belly
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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Pork wraps (Bo-ssam: 보쌈)
Full recipe:
This recipe is also in my cookbook, Real Korean Cooking:
Bo-ssam is a traditional Korean recipe that's a pouch full of delicious stuff! It's super-tender flavorful pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf.
Pork w/ Peking Sauce Recipe
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Today we are making a traditional Beijing recipe - Peking Sauce Pork. According to my research, it has a fun story of how it was invented. Learn in the video =)
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For the marinade
- 300 grams of pork
- 1/2 tbsp of soy sauce [Amazon Link:
- 1/4 tsp of baking soda
- 1/4 tsp of white pepper
- 1 tbsp of corn starch
- 2 tsp of cooking wine
- 1/8 tsp of salt
For the sauce
- 2.5 tbsp of sweet bean paste [Amazon Link:
- 1 tsp of sugar
- 1 tsp of cornstarch
- 2 tsp of soy sauce
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 3 tbsp of water
Sides
- scallion
- cucumber
Spring pancakes recipe:
INSTRUCTION
- Cut the pork loin into strips. Marinate it with 1/2 tbsp of soy sauce, 2 tsp of cooking wine, 1/4 tsp of baking soda, 1/4 tsp of white pepper, 1/8 tsp of salt, 1 tbsp of cornstarch. Mix that until well combined. Let that sit for about 20 minutes.
- Combine 2.5 tbsp of sweet bean paste, 2 tsp of soy sauce, 1 tsp of grated garlic, 1 tsp of grated ginger, 3 tbsp of water, 1 tsp of sugar and 1 tsp of cornstarch.
- Heat the wok until it is smoking. Add some oil and stir the pork until lightly charred.
- The wok should have some oil left. If not, you can add a little more oil. We are going to use that to cook the sauce. Sweet bean paste has a slightly tart taste. Cooking it with a little bit oil for few minutes will help with the that.
- Once the sauce got thicken a little bit, Introduce the pork back to the wok. Just keep mixing it until the sauce kind of attached to the pork. Take it out. Put it on top of some cucumber.
- The traditional Peking sauce pork usually has a big batch of thinly julienned scallion under the pork. But I find out that cucumber is great to balance this flavorful meat. Of course, to keep it authentic, I add some scallion on the top. By now, the recipe is basil done. You can serve it with white rice, put it on top of noodles. Besides that, I also showed you 2 tradition ways to eat this Peking sauce pork in the video.
This is called he ye bing [lotus leave buns]. Open it up and stuff the same thing in between. Take a big bite. So good. The bun is fluffy. The pork has so many flavors. These lovely he ye bing are also homemade. I will show you how to make it at the end of this video and be sure to watch that as well.
Ingredients for the steamed lotus buns
- 250 grams of all purpose flour (or steam buns flour if you have it because that is what I am using)
- 1.5 tbsp of sugar
- 1/2 tsp of yeast
- 130 grams of water
- 1 tsp of baking powder
INSTRUCTION
- Put the sugar and yeast in some room temperature water. Give it a mix.
- Mix 250 grams of all-purpose flour with 1 tsp of baking powder. Then slowly add in the yeast water in batches. Use chopsticks to stir it at the same time. Roll it and knead it for about 5 minutes or until it is smooth. Cover it with plastic film and let it proof for 1 hour.
- The size of the dough is 2 times bigger now. Poke it in the middle, the hole shouldn’t bounce back immediately. Press the dough to release the air inside. Then knead it into a smaller dough. Put it on a working surface. Poke a hole in the middle again. Stretch it into a bigger ring. Cut it open, roll it into a long even strip. The amount I gave is enough to make 8 lotus buns. So we are going to divide this into 8 even pieces.
- Roll each piece into a ball shape. Let them sit for about 10 minutes. Flatten each ball with your hand. Use a rolling pin to knead it into a 1/8 inch thick flat oval sheet. Brush some oil on one side. Fold it in half.
- Take a knife and do 3 straight lines on the surface. Then use a fork to mark along with the lines. Shape the edge to make it prettier. Put it in a steamer. Above some cold water. Turn the heat to high and steam it for 25 minutes.
- And your lovely, fluffy, lotus buns are done.