[SUB]통삼겹 수육 맛있게 삶는법 | 누린내 없이 깔끔하고 부드러운 수육 만들기 | 보쌈집처럼 맛있게 삶는 법 | How to make Braised pork belly

[SUB]통삼겹 수육 맛있게 삶는법 | 누린내 없이 깔끔하고 부드러운 수육 만들기 | 보쌈집처럼 맛있게 삶는 법 | How to make Braised pork belly


1.5 liter water 1 green onion (to the root) 1 onion ½ Apples 1kg of whole pork belly 1 Ssanghwatang (you can use it as you like) ⅓ cup rice wine 2 tablespoons soybean paste 2 tablespoons sugar 2 tablespoons soy sauce A handful of garlic 3 laurel leaves Roots of green onion ½ tablespoos pepper 1 tablespoon coffee Ginger 4 to 5 pieces Loosen the soybean paste properly and boil it over high heat When the broth starts to boil,
simmer on high for about 10 minutes and cover it Cover and cook on heavy heat for 30 to 40 minutes Prick the meat. If the blood doesn’t come out, it’s cooked Rinse the meat lightly in cold water Cool it down (cut it when it’s hot, it can break) Slice the meat to bite-sized pieces It’s delicious if you eat the meat with the kimchi that you just made
(with eat ripened kimchi delicious too) Eat with vegetables, ssamjang, and salted shrimp

4 thoughts on “[SUB]통삼겹 수육 맛있게 삶는법 | 누린내 없이 깔끔하고 부드러운 수육 만들기 | 보쌈집처럼 맛있게 삶는 법 | How to make Braised pork belly”

  1. 1. 쌍화탕은 취향껏 넣으셔도 빼셔도 좋아요~
    2. 삼겹이나 오겹 부위가 싫다면 돼지고기 앞다리나 뒷다리를 사용하셔도 맛있어요~

  2. 수육이 가지런하니 아름답네요ㅎㅎㅎ 아~갑자기 배에서 꼬르륵 거리고 난리가났네유ㅎㅎ

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