Wee & Tee Cook MOMOFUKU'S BO SSAM -- Korean pork & raw oyster lettuce wraps -- Cooking w/My Brother
I'm celebrating the New Year with my family and my little brother Wee is going to show me how to make David Chang's Momofuku Bo Ssam. A dish of slow-roasted pork shoulder served with homemade sauces wrapped in lettuce and topped with a raw oyster. Oh my, my, my.... Big thanks to Wee for taking the time to show me how to make this glorious feast. ???? New videos every Thursday, and Saturday 8 pm EST.
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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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EQUIPMENT FOR THIS RECIPE
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Microplane
Frypan
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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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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
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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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