Pork Belly Ssams Koreas Healthiest Guilty Pleasure | Lettuce Wraps
Pork Belly Ssams Koreas Healthiest Guilty Pleasure Its mine also! The Crispy Pork Belly wrapped inside Fresh lettuce and Sesame leaves is why they are called Ssams (Which in Korean means wrapped) Koreans love pork belly almost as much as me, and eat it regularly. Having Banchan like Kimchi, Garlic, Onions, Cucumbers, Scallions, and Radish are all super common and delicious. Is it the healthiest guilty pleasure, for me yes! I usually don't go as vegetable heavy with my other versions of pork belly dishes. Whether or not you love pork belly as much as I do, or its not your ultimate guilty pleasure, you will love this and I hope you try this!
Check Out the Ultimate BLT:
Check Out Honey Roasted Pork Belly :
Quick Pickled Quickled Onions
2/3 Cup Soy Sauce
1/2 Cup Rice Wine Vinegar
2 TBSP Honey
2 Each Sliced White Onions
Best Served with Short Grain Rice, Ssamjang, Scallions, Quickled Onions, Kimchi, Radish Kimchi.
0:00 Intro
0:34 Step 1- Prepare Your Quickled Onions
2:03 Step 2- Slice And Ice Your Scallions
3:09 Step 3- Slice And Season Your Pork Belly
3:43 Step 4- Pan Fry Your Pork Belly
4:51 Step 5- Taste Test!
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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 ????
Pork and Chive Dumplings
Juicy, plump and super delicious pork and chive dumplings! Pork and chive is a very classic Chinese dumpling combination and flavour profile (on par with pork and cabbage). The key to delicious dumplings, aside from perfectly seasoning them, is to use fatty pork mince. This is where the flavour and juices at!
RECIPE + USEFUL TIPS:
More dumpling recipes:
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.
Pork Wraps (Korean Bossam)
Pork Wraps (Bossam) ????????
Pork for Bossam part II
This is one of my favorite Korean dishes. Although I am not Korean, I enjoy making different types of dishes and learning about new cultures. I make this almost once a month because it is not too heavy and reasonably healthy in moderation.
When I make this dish, I opt for pork butt or shoulder because it is less fatty. However, you can still make it with pork belly if you’d like.
This dish is delicious and fun to eat. It has different components that you layer into a wrap and enjoy in one delicious bite. This is the way that I make mine.
What you’ll need:
1lb Pork butt, shoulder, or belly (I used pork shoulder)
For broth:
6-7 cups boiling water
1/2 Onion
4 Garlic sliced
2 slices Ginger
2 Scallions
Salt to taste
4 Tbsp Soju or 1/4 cup
1 tbsp Sweetener
3 Tbsp Fermented soy bean paste
(Splash of fish sauce optional)
Toppings:
Sliced garlic
Sliced jalapeños
Napa cabbage
Radish Kimchi
Method:
1. Chop all of your aromatics (onion, garlic, ginger, scallions)
2. Boil a pot of water and once boiling add your aromatics and seasonings listed.
3. Once ingredients simmer, add in your pork and cook for 30-40 minutes depending on the size of your pork.
4. Once cooked, remove and let rest for 5-10 minutes and slice up. Serve and enjoy!
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Pork and Cabbage Chinese Dumplings Recipe
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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TUMBLR
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PORK AND CABBAGE DUMPLINGS RECIPE
1 Cup Shredded Napa Cabbage
500g | 1 lb Minced Pork
1/4 Cup Sliced Scallions | Green Onion
1 Garlic Clove
1/2 Tbsp Ginger
2 Tbsp Soy Sauce
1 Tbsp Sesame Oil
20-30 Dumpling Wrappers
2 tsp Oil
Add the dumpling ingredients together in a medium sized mixing bowl and mix until well combined.
To wrap the dumplings wet the outside of the wrapper.
Add 1 tablespoon of filling to the wrapper and fold over and pinch the top centre together.
Fold one side of the dumpling over and press into the other side and repeat until the whole dumpling has been folded.
To cook the dumplings heat a medium sized fry pan over medium heat and add the oil.
Add the dumplings, leaving a space in between so they don't stick together.
After 5 minute add a 1/4 Cup of water to the pan, turn the heat to low and place on a lid and cook for a further 5 minutes or until cooked through.
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Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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