Bossam with fresh kimchi & ssamjang

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Bossam with fresh kimchi & ssamjang

T = Tablespoon

t = teaspoon

Ingredients

Fresh kimchi Ingredients

• 600g cabbage

• 5T gochugaru

• 3T anchovy fish sauce (available fish sauce)

• 2T sugar

• 2T minced garlic

• 1T sesame

Ssamjang Ingredients

• 1T soybean paste

• 1T gochujang

• 1T minced garlic

• 1T sesame oil

• 1T sugar

Bossam Ingredients

• 800g pork belly

• 1 onion

• 1 green onion

• 5 garlic

• 1T whole pepper

• 1T salt

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How to make

Fresh kimchi

1. Cut the cabbage into the size of kimchi

2. Add 5T gochugaru, 3T anchovy fish sauce, 2T sugar, 2T minced garlic, 1T sesame oil and mix

3. You can eat it as soon as you make it, but it's better to eat it after an hour

Ssamjang

1. Add 1T soybean paste, 1T gochujang, 1T minced garlic, 1T sesame oil, 1T sugar in a bowl and mix

Bossam meat

1. Brown the meat in an oiled pan

2. Put 1 onion, 1 green onion, 5 garlic, 1T whole pepper and 1T salt in a pot and cover

3. Simmer in low low heat for one hour

4. Cut meat to the size you want

5. Eat with lettuce or perilla leaves, ssamjang, kimchi

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Score : 9/10

It is a food that can bring out great satisfaction with little effort.

It's kind of family dish to me. So when I eat it, I can feel warm.