Ingredients with Measurements:
- 1 lb pork belly
- 1 cup kimchi
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Pressure cooker or slow cooker
- Large mixing bowl
Step-by-step instructions:
1. Rinse the pork belly and pat it dry with paper towels. Season it with salt and pepper.
2. In a pressure cooker or slow cooker, cook the pork belly on high heat for 1 hour until it is tender and fully cooked.
3. While the pork is cooking, prepare the kimchi sauce. In a large mixing bowl, combine the kimchi, gochujang, soy sauce, rice vinegar, sesame oil, sugar, garlic, and ginger. Mix well.
4. Once the pork is cooked, remove it from the pressure cooker or slow cooker and let it cool for a few minutes. Then, slice it into thin pieces.
5. Add the sliced pork to the kimchi sauce and mix well to coat the pork evenly.
6. Transfer the kimchi bossam to a serving platter and garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
High heat for pressure cooker or slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Total fat: 28g
Saturated fat: 10g
Cholesterol: 65mg
Sodium: 820mg
Total carbohydrate: 16g
Dietary fiber: 2g
Total sugars: 9g
Protein: 15g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced cucumbers or carrots to the kimchi sauce for extra crunch.
- Serve with steamed rice or lettuce leaves for wrapping.
Tips and tricks:
- Use a sharp knife to slice the pork belly thinly.
- Adjust the amount of gochujang to your desired level of spiciness.
- Let the pork rest for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover kimchi bossam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kimchi bossam in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kimchi bossam on a large platter with chopped scallions and cilantro as garnish.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with steamed rice or lettuce leaves for wrapping.
Suggested side dishes:
- Steamed rice
- Kimchi fried rice
- Korean potato salad
Troubleshooting advice:
- If the pork is tough, cook it for an additional 30 minutes.
- If the kimchi sauce is too spicy, add more sugar or rice vinegar to balance the flavors.
Food safety advice:
- Make sure the pork is fully cooked before serving.
- Store leftover kimchi bossam in the refrigerator and consume within 3 days.
Food history:
Kimchi bossam is a traditional Korean dish that combines pork belly with spicy kimchi sauce. It is often served as a main dish or as a side dish during special occasions.
Flavor profiles:
The dish has a spicy, tangy, and savory flavor profile.
Serving suggestions:
Serve the kimchi bossam as a main dish or as a side dish during special occasions.
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Region: Korean