做法
- 在大锅中煮沸4升水。加大酱、米酒、整颗大蒜、拍碎姜、洋葱、韭葱绿、胡椒、月桂叶、速溶咖啡和盐。慢炖5分钟使香料浸入。
- 把五花肉放入微沸的汤里。液体应完全覆盖;如需要加热水。咖啡是消除猪肉'noerimsae'(腥味)的关键,蒸汽会带走。
- 以最轻柔冒泡炖75到90分钟。猪肉应叉子轻易戳穿;筷子无阻力滑入。不要猛沸,否则肉会变紧。
- 把猪肉移到板上。盖锡纸静置10分钟——切得太早会失汁。煮肉汁可留作jjigae底料。
- 把五花肉横纹切成5毫米片——每片应显示肉-脂-皮分层结构。韩式切法保持片够大方便包裹。
- 盘上温肉。配大白菜叶(或紫苏)、萝卜泡菜、ssamjang、生蒜片和米饭上桌。吃法:取一片叶子,放一片猪肉,抹ssamjang,加泡菜和生蒜片,折成一口卷。用手吃;bossam是共享的。
Common questions
Can 白切五花肉 (Bossam) be made ahead?
白切五花肉 (Bossam) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 白切五花肉 (Bossam) spicy?
白切五花肉 (Bossam) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 白切五花肉 (Bossam) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 白切五花肉 (Bossam) to make at home?
白切五花肉 (Bossam) sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can 白切五花肉 (Bossam) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Bossam是庆祝食物——猪肉需要长时间温和关注,桌上摆满banchan,大家用手吃。这道菜最与晚秋kimjang季相关,家人聚集做冬泡菜:在涂抹泡菜的同时,旁边做新鲜萝卜泡菜(musaengchae),五花肉浸煮,一年泡菜制作的庆祝就成了bossam餐。速溶咖啡技巧是那种低身份的家庭厨师手段,韩国精英餐厅也悄悄使用。
