How To make Pork and Scallion Wraps
1/2 lb Pork tenderloin
6 Scallion
1 Clove garlic
crushed
1 tb Soy sauce
1 tb Honey
1 tb Oil
1 tb Hoisin sauce
1 ts Fresh ginger root :
grated
Preheat oven to 400^. Trim any excess fat from pork, then cut into 20 round slices. Flatten meat slices with a knife or mallet. Trim roots and any wilted leaves from scallions, then cut each scallion into 3 or 4 pieces. Place scallion on a meat slice and roll up. In a shallow baking dish, stir together garlic, soy sauce, honey, oil, hoisin sauce and ginger root. Place pork rolls in soy mixture seam side down and turn to coat. If preparing ahead, cover and refrigerate. Bake, uncovered, 10 to 15 minutes or until meat is no longer pink in center; cut to test. During baking, baste rolls frequently with sauce. Serve hot or warm. Recipe By :
How To make Pork and Scallion Wraps's Videos
Stir Fried Pork with Ginger and Spring Onion (姜葱猪肉)
Extremely appetising dish, best to go with a bowl of steaming hot rice! Preparation is easy-peasy. Just marinate the meat, stir fry and it's ready to go on the dinner table! Be prepared to be asked for that second serving of rice :)
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Pork wraps (Bo-ssam: 보쌈)
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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.
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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How To Make Nikuman (Steamed Pork Buns) (Recipe) 肉まんの作り方 (レシピ)
Homemade soft moist white bun wrapped around a delicious pork filling with shiitake mushroom, cabbage, and scallion.
For the complete recipe, please visit:
Ingredients:
For the dough
10.6 oz (300 g) all-purpose flour and more for dusting (See Note 1)
Scant 2 Tbsp. (20 g) sugar (See Note 2)
½ tsp. salt
1 tsp. baking powder
1 tsp. instant dry yeast
1 Tbsp. canola oil (or vegetable oil)
160-170 ml (160-170 g) water (See Note 3)
For the filling
2 dried shiitake mushrooms
½ cup water
1 scallion/green onion
4 large cabbage leaves (180 g)
1 tsp. salt
¾ lb. (340 g) ground pork
1” (2.5 cm, 15 g) ginger
1 tsp. sugar
1 Tbsp. sake
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. potato/corn starch
Freshly ground black pepper
NOTE:
Note 1: 300 g (10.6 oz) all purpose flour = ROUGHLY 2 1/3 cups.
Note 2: “Scant” 2 Tbsp. means “just barely” 2 Tbsp. Don’t fill the Tbsp. to the top and use slightly less than the required amount. (2 Tbsp. of granulated sugar is 25 grams, but we only need 20 grams.)
Note 3: Start with 160 gram/ml of water first. Depending on the weather, you might need more.
Note 4: You can divide into less pieces of dough to make bigger buns. It's also easier to work with smaller dough to make nice pleats when you wrap because it's hard to hold a big dough and filling in one hand.
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Easy 25-min. Non-Spicy Korean Pork Bulgogi
Quick & Easy Korean Pork Bulgogi. Juicy, sweet, smoky pork belly that is not spicy like the traditional version but is still so flavourful!
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[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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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