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Jokbal (족발) is a savory dish made by braising pig's trotters in seasonings over hours until they totally absorb the flavors and are soft, shiny, glazed, and the meat is falling off the bone. Full recipe: https://www.maangchi.com/recipe/jokbal Help others by translating the English caption of this video into your own language: http://www.youtube.com/timedtext_video?v=rRQIRcQqb4k&ref=share My cookbook: http://www.maangchi.com/real Get Maangchi's letter every month: http://www.maangchi.com/letter My Instagram: https://www.instagram.com/maangchi/ My Facebook: https://www.facebook.com/maangchi/ My Twitter: https://twitter.com/maangchi/
http://www.maangchi.com/recipe/donkkaseu Today I’m going to introduce you to the Korean way of making a pork cutlet, called “donkkaseu” in Korean. It’s an iteration of the Japanese tonkatsu which was the Japanese take on the European schnitzel. It’s a hot, savory, breaded pork cutlet, and my version is served on a bed of rice and Hi-Rice sauce, with a side of kimchi and a side of cabbage salad...
Hi guys! Today I’m sharing one of the true traditional Korean recipe! We call “Bossam”. Ssam means wrap and Bossam means wrap with lots of generous stuffing inside. Commonly, it serves with boiled meat: Suyuk. ============================================= ♥ Please Subscribe my channel for more delicious recipes! http://www.youtube.com/subscription_center?add_user=SeonkyoungLongest ♥ Visit my website for written recipes and everyday meal! - http://www.SeonkyoungLongest.com ♥ Add me on Facebook for everyday update!- http://www.facebook.com/seonkyounglongest ♥ Follow me on Instagram!- @Seonkyoung ♥ Follow me on Twitter! - http://twitter.com/Seonkyoung ♥ Homemade REAL Kimchi Recipe: http://youtu.be/9VuJQaXqehY ============================================= Suyuk is one of Korean cooking techniques of cooking meat. “Su” means water and “Yuk” means meat in Chinese. Although Yuk mean is meat, it commonly meant pork- which is most popular meat in Asia. In Korea when you order suyuk, mostly it’s either pork belly or pork shoulder/butt serves with a couple of dipping sauce and side dishes but no wrapping options. So if you oder Bossam, mostly they serves Suyuk with wrapping vegetables and side dishes for wrapping. Everyone eats Bossam differently, so try different wrapping, filling, vegetables and sauces and find out your favorite! But most importantly, have fun while experimenting of authentic Korean food in your kitchen!! ============================================= Step-by-Step Written Recipe: http://seonkyounglongest.com/?p=2576 ================================================== Bossam (Boiled Pork- Suyuk; eaten with a salty sauce and wrapped in greens) Ingredients Suyuk (Bolied meat/Meat cooked in flavored water): 1 1/2 lb. Pork belly, 2” to 2 1/2” thick 9” long (you can use short one, but make sure it’s 2”thick), skin on/off 6 cups cold water, enough to cover pork belly 10 cloves garlic, smashed 1/2 onion, quartered 1 Tbs. Black pepper corn 4 of 1/4” thin ginger slices 1/2 cup rice wine 1 tsp. salt Radish Kimchi for Bossam: 1 Korean radish(Moo) cut into 1/8” julienne (Approximately 6 cups) 2 Tbs. Kosher or flake sea salt 2 Tbs. Sugar 2 Tbs. White vinegar 5 Tbs. Gochugaru, Korean red pepper flakes 2 Tbs. Fish sauce 2 Tbs. Sugar 2 Cloves garlic, minced (Approximately 1 Tbs.) 4 Green onions, cut into lengthwise then cut 2” long pieces. 1 Asian pear, cut into 1/8” julienne (Approximately 3 cups) 1 Bunch of water parsley/water celery (Minari), cut into 2” long pieces, Optional Raw oyster, Optional Salted shrimp dipping sauce, SaewooJeot-Jang : 1 tsp. Salted shrimp 1 Tbs. Salted shrimp juice 1 Tbs. sesame oil 1 tsp. Sesame seeds 1 tsp. Gochugaru, Korean red pepper flake 1/2 Green onion, finally chopped Must Bossam Assembling Side Dishes: Bossam radish kimchi (recipe follow) Salted shrimp dipping sauce, Saewoo-Jeot Jang (recipe follow) Ssam Jang (Korean spicy bean paste dipping sauce) Optional Bossam Assembling Side Dishes: 1/4 Napa cabbage, salted with 1/4 cup kosher or flake sea salt for an hour, rinse throughly and drained (for wrap) Green lettuce leaves (for warp) Wild sesame leaves (for warp) Fresh wide rice noodle(for wrap) Sliced garlic Sliced chili Cucumber sticks Carrot sticks
Full recipe and instructions are on my website: http://www.maangchi.com/recipe/samgyeopsal-gui Grilled pork belly (Samgyeopsal-gui) is an extremely popular Korean BBQ dish. Because the cooking and eating is done at the table, it's really social and a great party food. It's also pretty simple to make, and everyone pretty much serves themselves so it's easy to present, too. Here's info on the grill plate I used: http://www.maangchi.com/kitchenware/bbq-grill-plate
Ginseng chicken soup (in Korean, Samgyetang) is a hot, steaming, delicious dish that features a small chicken stuffed with rice, ginseng, garlic, and jujube. You have to commit to eating a whole chicken all by yourself when you sit down for a bowl of samgyetang! But it’s totally worth it. Full recipe: http://www.maangchi.com/recipe/samgyetang Help others by translating the English caption of this video into your own language: http://www.youtube.com/timedtext_video?v=JUmFtHqwrnk&ref=share My cookbook: http://www.maangchi.com/real Get Maangchi's letter every month: http://www.maangchi.com/letter My Instagram: https://www.instagram.com/maangchi/ My Facebook: https://www.facebook.com/maangchi/ My Twitter: https://twitter.com/maangchi/
Full recipe: http://www.maangchi.com/recipe/bo-ssam
This recipe is also in my cookbook, Real Korean Cooking: http://www.maangchi.com/real
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.