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 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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Budget-Friendly Pork Bulgogi! Making AUTHENTIC Korean BBQ Bulgogi Lettuce Wraps 기사식당 돼지불백 따라잡기/돼지불고기
#bulgogi #koreanbbq #kbbq
MOIST, TENDER, and Garlicky Pork Bulgogi! Delicious way to enjoy Bulgogi using budget-friendly pork, instead of beef. ????????기사식당 돼지불백 따라잡기! 간장 돼지불고기 레시피
Discover how to make a budget-friendly and authentic Korean BBQ pork bulgogi! This recipe will teach you the secrets to tender and flavorful bulgogi.
????????Shop Korean ingredients from today's recipe
⭐️Ingredients 재료⬇️
1.4 Pounds Pork (thin slices) 600 Grams
Marinade 양념장 만들기
1/4 Cup Jin Soy Sauce 진간장 또는 양조
2 Tablespoons 큰술 Grated Onion 강판 양파
1 Tablespoon 큰술 Minced Garlic 다진 마늘
1 Tablespoon 큰술 Brown Sugar 흑설탕
½ Teaspoon 작은술 DoenJang 된장
1 Scallion Minced 다진 쪽파
1/4 Teaspoon 작은술 Grated Ginger 강판 생강
1 Tablespoon 큰술 Mirim 미림
1 Big Pinch 큰꼬집 Black Pepper 후추
2 Tablespoons 큰술 Plum Extract Syrup 매실청
(Plum Extract Syrup substitution: Grated sweet ripened apple or pears, 2 Tablespoons)
Pan Grilling:
½ Medium 중사이즈 Onion 양파
1 Tablespoon 큰술 Oil 식용유
Optional:
½ Teaspoon 작은술 Beef Dashida 소고기 다시다
1 Tablespoon 큰술 Butter 버터
⭐️WATCH MORE Korean Recipes 한식 레시피 더보기⬇️
????Korean BBQ Recipe Playlist
⭐️Suggested Recipes
????Making Authentic Korean BBQ Dipping Sauces At Home: K-BBQ Lettuce Wrap SsamJang Sauce 숨겨 놓고 몰래 먹는 쌈장
????Making Authentic Korean BBQ Scallion Salad For Lettuce Wrap Green Onion Salad 너무 맛있어서 숨겨 놓고 몰래 먹는 파무침 2종!
????YOU???? can make Soft & Fluffy RICE at home! Korean Rice COMPLETE TUTORIAL ????????촉촉한 맛있는 밥짓기
Chapter Timestamp 챕터 시간 코드
0:00 Introduction 인삿말
00:45 Pre-soaking 핏물 빼기
01:55 Bulgogi Marinade 불고기 양념장
06:08 Grilling TIP 맛있게 굽는 방법
11:04 K-BBQ Lettuce Wrap 상추쌈 맛있게 만드는법
Written Recipe 작성된 레시피
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Please take a photo of your Pork Bulgogi when you make it, post it on your social media, and TAG @ModernPepper
????????Shop more Korean ingredients & kitchen gadgets at
Jin Soy Sauce 진간장
All-Purpose Soy Sauce 양조간장
DoenJang (Fermented Soybean Paste) 된장
????Vegan
Korean Cooking Wine
For alcohol-free option: Mix equal parts water and fresh lemon juice
Fermented Plum Extract Syrup
Dark Brown Sugar 흑설탕
Organic
Sesame Seed Salt 깨소금
If you have regular sesame seeds, you can make this Sesame Seed Salt at home➡️
Korean Sesame Oil 참기름
Beef Dashida 소고기 다시다
In a pinch, these cooked microwavable rice is delicious.
Non-Stick Frying Pan
Disposable Kitchen Gloves
Knife Sets 명품 칼: 9 Piece Set 세트
16 piece Knife Set 세트
Chef's Knife
9 Piece Set
16 piece Knife Set
Chef's Knife
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Korean barbecue, kbbq, Korean bbq, bulgogi, bulgogi recipe, asian pork belly, pork belly recipe, homemade bulgogi, Korean bbq recipes, Homemade Korean BBQ, pork recipe,
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
____________________________
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
____________________________
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.
How to Make BOSSAM | Korean Boiled Pork Wrap & Spicy Green Onion Salad
Bossam is a must try food when you visit Korea, but since it's not really possible to travel right now, why not make it using this recipe in the comfort of your own home? :)
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» Bossam Ingredients
Pork Neck or Pork Belly 500g ~1kg
Water 1.5L
Leek 1 (use roots as well)
Onion 1/2
Garlic 10 cloves
Whole black pepper 20 grains
Bay leaves 3
Soju 75ml
1/2 of medium piece of ginger
Soybean paste 3Tbsp
» Spicy Korean Salad: Pajeori
1 Leek, handful of lettuce & 180g Perilla leaves
Sauce:
Sugar 1.5 Tbsp
Soy sauce 2Tbsp
Apple cider vinegar 2.5 Tbsp
Minced garlic 1 Tbsp (or less if you want)
Hot pepper powder 2Tbsp
Sesame oil 1.5 Tbsp
A pinch of sesame seeds
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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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