유명 보쌈집 죽어도 안 알려주는 이것!!(비법은 영상끝에)

#Bossam #Suyuk #BossamRadish #CrunchyRadish Ssulman's Video Product Collection https://inpk.link/ssulman 1. Recipe for Crunchy 'Bossam Radish Kimchi' Ingredients: 1kg medium-sized radish, a little green onion, sesame salt Salting Radish (Key Secret): For radishes sliced ​​thickly and large in the style of a Bossam restaurant, add 1 cup of corn syrup + 2 tablespoons of sea salt + 4 tablespoons of anchovy fish sauce and let them marinate for 2 to 3 hours. (Add a little baking soda if you want a sweeter taste.) [00:29] The secret to the crunchy texture is to marinate the radish until it bends flexibly without breaking or the surface becomes wrinkled, and then squeeze out as much water as possible. [00:57] Base Seasoning: Mix 4 tablespoons of red pepper powder, 2 tablespoons of corn syrup, 1/3 tablespoon of MSG, 1 tablespoon of beef stock powder, 2 tablespoons of anchovy fish sauce, and 1 tablespoon of minced garlic, then let it mature in the refrigerator in advance. [02:22] Mixing: Add the matured seasoning to the squeezed radish and mix well. Finish with chopped scallions and sesame seeds. (Add a little corn syrup if it lacks shine.) [02:48] 2. Boiling Tender 'Suyuk' Without Odor Ingredients: 1.2 kg of meat for Suyuk (whole cut such as neck meat), 1.5 L of water, 1 Suyuk tea bag Boiling: Place the Suyuk tea bag inside the whole cut meat (at least 5 cm thick) and boil for 1 hour and 20 minutes. (If you prefer a richer flavor, add 1 tablespoon of soybean paste and 1 tablespoon of soup soy sauce) [01:44], [03:15] When using a pressure cooker: Boil for 20 minutes, then let it steam for 10 minutes [01:28] 3 rules to prevent it from being dry: [03:07] Boil with the lid open for the first 20 minutes to remove any gamey odor, then boil with the lid closed for the remainder. After turning off the heat, let it steam in the broth for 10 minutes to lock in the moisture. When slicing, be sure to slice against the grain to preserve a tender texture. 3. An Applied Recipe for 'Makguksu' Using a Single Seasoning One-Source Multi-Use Strategy: Cooking is about application and intuition! Instead of making a new seasoning, use the previously made 'Radish Kimchi Seasoning' as is as a base. [05:46] Braised Makguksu Sauce: Modify the radish kimchi sauce by adding 1 cup of grated pear, grated onion, grated radish, vinegar, and mustard sauce to create a special sauce for Makguksu. [05:55] Plating: Place chopped lettuce and cabbage on top of the buckwheat noodles, then drizzle with the special Makguksu sauce, dried seaweed flakes, sesame seeds, and sesame oil to finish. [06:03] 📺 Business and Collaboration Inquiries 💌 [email protected]