Gochujang Pork Belly (GPB)
has been widely and commonly known to Korean as an easy and simple recipe which
you could cook at home or outdoor. As explained below, it is the best key how
to choose a good port belly first of all and next how to cook on which heating
source. You could easily select the best pork belly and cook on chat coal which
oak tree flavor soaking to GPB during the cooking process in reference to http://kyuwonlee.blogspot.com/2018/07/koreans-mouth-water-just-looking-pork.html and recipe as a material : Selected
pork belly : 600gr.
1. How to Choose the Best Pork Belly
Please refer to the relevant Article 1 at the Blogger for the selection of
the best pork belly.
2, More Delicious Seasoning
There are many
ways to prepare seasoning for best GPB. But I personally recommend following is
one of the best recipe which you could enjoy the best GPB.
2-1) Seasoning
Preparation
Gochujang (Bean
Red Pepper Paste); 3 spoons, Fermented Plumb; 3 spoons, Soju (21% alcohol
drink), Soy Source; 1 spoon, Starch Syrup; 1 spoon and Chopped Garlic; 1 spoon.
Please stir these seasoning materials well uniformly and keep it aside.
2-2) Ripening
Please put
uniformly on above seasoning to every pork belly layer by layer and keep it to
refrigerator for ripening sometime half day or full day. You could of course
cook the seasoned pork belly without ripening process. But taste is acceptable
but not so great.
3.
Cooking GPB
3-1) it is the best way you cook the GPB on grill with
chat coal fire which flavor of chat coal is properly soaking to GPB during the
cooking process. If you do not have such charcoal grill, you would use cooking
grill running by gas or electric and/or proper cooking pan with gas range or electric
range. The cooking pan made by heavy stone pan or heavy iron is better than aluminum
cooking pan.
3-2) when you cook the GPB, you should take care GPB for
optimum cooking level, not too well-done and not too rare. Color of the pork
should be light red without any black burning residue. It is the key to cook to
maintain juicy liquid of pork during the cooking works, not drying or burning.
Some people used to cook the GPB folding with aluminum foil to avoid possible burning
during the cooking.
3-3) Vegetables should be prepared for folding the GPB
and ingredients like lattice, onion, green onion, chines cabbage, raw garlic
and so on which you could add or less depend on your hobby. As you know, garlic
would be useful for transferring pork nutrition to human body thanks for
allicin and chives help for fat disposition.
.
3-4) if you properly add mineral salt, black pepper and herb on the GPB
before the cooking, this will help more delicious taste as well as some role
for removing pig smell
4.
Finished and
Serving GPB
You should prepare sliced green onion which is
bottoming of GPB on the serving dish as see at the Photo. This will boost your
taste as well as toping on GPB folding with vegetables and others.
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