Recipe of Super Quick Homemade Salted Pork for Korean-Style Bossam or Samgyeopsal

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, salted pork for korean-style bossam or samgyeopsal. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Salted Pork for Korean-Style Bossam or Samgyeopsal is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Salted Pork for Korean-Style Bossam or Samgyeopsal is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook salted pork for korean-style bossam or samgyeopsal using 3 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Salted Pork for Korean-Style Bossam or Samgyeopsal:

1. Take 500 grams A block of pork belly
2. Make ready 1 tsp Salt
3. Take 1 Japanese leek (green part)

Instructions to make Salted Pork for Korean-Style Bossam or Samgyeopsal:

1. Clean the block of pork belly. Trim off any excess fat!
2. Slice the pork into 1-cm thick pieces against the fibres running in the meat.
3. Sprinkle over evenly with salt. Use a ratio of 1% of salt to the whole weight.
4. Put the pork and the green part of the Japanese leek into a plastic bag. Chill in the fridge for a whole day.
5. You might not be able to see in the photo, but there is some moisture on the surface. It means the flavour inside the meat has concentrated.
6. A new Korean-style barbecue! Take a look at this recipe, Samgyeopsal with Yuzu! - - https://cookpad.com/us/recipes/145395-fragrant-yuzu-samgyeopsal

So that is going to wrap it up with this exceptional food salted pork for korean-style bossam or samgyeopsal recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!