1 99:59:59,999 --> 99:59:59,999 2 99:59:59,999 --> 99:59:59,999 Hello everyone I'm Solo Chef Bak MuDDaeng 3 99:59:59,999 --> 99:59:59,999 Though Koreans may think this is easy 4 99:59:59,999 --> 99:59:59,999 When foreigners look at it its startling 5 99:59:59,999 --> 99:59:59,999 today we'll make Bossam with crushed garlic 6 99:59:59,999 --> 99:59:59,999 This may look difficult 7 99:59:59,999 --> 99:59:59,999 But its very easy, so lets give it a try. 8 99:59:59,999 --> 99:59:59,999 So lets starts! 9 99:59:59,999 --> 99:59:59,999 First, prepare 500g 10 99:59:59,999 --> 99:59:59,999 of big and thick whole pork belly. 11 99:59:59,999 --> 99:59:59,999 If you can't find whole pork belly 12 99:59:59,999 --> 99:59:59,999 it doesn't matter if you use other cuts. 13 99:59:59,999 --> 99:59:59,999 Then cut it in pieces big enough 14 99:59:59,999 --> 99:59:59,999 to fit in your pot 15 99:59:59,999 --> 99:59:59,999 Now put the pork belly in the pot so that 16 99:59:59,999 --> 99:59:59,999 the fatty part touches the bottom 17 99:59:59,999 --> 99:59:59,999 And while the fatty part heats up 18 99:59:59,999 --> 99:59:59,999 the fat will begin to render 19 99:59:59,999 --> 99:59:59,999 and start to brown the outside 20 99:59:59,999 --> 99:59:59,999 equally flip the pork belly 21 99:59:59,999 --> 99:59:59,999 on all sides 22 99:59:59,999 --> 99:59:59,999 until its equally brown 23 99:59:59,999 --> 99:59:59,999 Until til it looks like this 24 99:59:59,999 --> 99:59:59,999 where the outside is golden brown 25 99:59:59,999 --> 99:59:59,999 Either cola you opened and 26 99:59:59,999 --> 99:59:59,999 left out too long at home 27 99:59:59,999 --> 99:59:59,999 or cola you ordered with chicken 28 99:59:59,999 --> 99:59:59,999 and forgot about 29 99:59:59,999 --> 99:59:59,999 anything works 30 99:59:59,999 --> 99:59:59,999 pour 3 cups into you pot 31 99:59:59,999 --> 99:59:59,999 along with one cup of soy sauce 32 99:59:59,999 --> 99:59:59,999 like this, 3 cups cola, 1 cup soy sauce 33 99:59:59,999 --> 99:59:59,999 ratio of 3:1 34 99:59:59,999 --> 99:59:59,999 turn the stove to low 35 99:59:59,999 --> 99:59:59,999 and boil until the cola and soy sauce 36 99:59:59,999 --> 99:59:59,999 have almost all evaporated. 37 99:59:59,999 --> 99:59:59,999 in addition to cola and soy sauce boiled pork 38 99:59:59,999 --> 99:59:59,999 like Kwak Shiyang who appeared on TV 39 99:59:59,999 --> 99:59:59,999 there's herb tonic boiled pork 40 99:59:59,999 --> 99:59:59,999 boiled pork made in a microwave 41 99:59:59,999 --> 99:59:59,999 Yakult boiled pork, etc, etc 42 99:59:59,999 --> 99:59:59,999 there are so many ways to make it 43 99:59:59,999 --> 99:59:59,999 so refer to the link for instructions 44 99:59:59,999 --> 99:59:59,999 Eating delicious pork like this is nice 45 99:59:59,999 --> 99:59:59,999 but while were waiting 46 99:59:59,999 --> 99:59:59,999 lets make the garlic topping 47 99:59:59,999 --> 99:59:59,999 first prepare and weigh out 48 99:59:59,999 --> 99:59:59,999 about 150g of whole garlic 49 99:59:59,999 --> 99:59:59,999 and make sure to cut off 50 99:59:59,999 --> 99:59:59,999 the end stem part 51 99:59:59,999 --> 99:59:59,999 the mart in front of my house only 52 99:59:59,999 --> 99:59:59,999 has this small sized garlic 53 99:59:59,999 --> 99:59:59,999 I prepared about this much. 54 99:59:59,999 --> 99:59:59,999 But if you have the big, fat garlic, 55 99:59:59,999 --> 99:59:59,999 its better to use that. 56 99:59:59,999 --> 99:59:59,999 Now get a plate you can 57 99:59:59,999 --> 99:59:59,999 use in the microwave 58 99:59:59,999 --> 99:59:59,999 and put all the trimmed garlic on it 59 99:59:59,999 --> 99:59:59,999 and pour one of two glugs of water. 60 99:59:59,999 --> 99:59:59,999 Cover with the lid 61 99:59:59,999 --> 99:59:59,999 and put in the microwave for 62 99:59:59,999 --> 99:59:59,999 4-5 minutes. (700W) 63 99:59:59,999 --> 99:59:59,999 It's safer to use this microwave cover 64 99:59:59,999 --> 99:59:59,999 than to use plastic wrap. 65 99:59:59,999 --> 99:59:59,999 Take out the softened garlic 66 99:59:59,999 --> 99:59:59,999 and add 3 spoons of sugar, 67 99:59:59,999 --> 99:59:59,999 about 1/4 spoon of MSG, 68 99:59:59,999 --> 99:59:59,999 and put double the amount of water 69 99:59:59,999 --> 99:59:59,999 than sugar (6 spoons). 70 99:59:59,999 --> 99:59:59,999 Now just mash the softened garlic. 71 99:59:59,999 --> 99:59:59,999 But if the garlic is softened enough and 72 99:59:59,999 --> 99:59:59,999 doesn't smash easily, 73 99:59:59,999 --> 99:59:59,999 put it in the microwave for another minute 74 99:59:59,999 --> 99:59:59,999 Now ruthlessly smash the garlic 75 99:59:59,999 --> 99:59:59,999 and mix it well with the sugar. 76 99:59:59,999 --> 99:59:59,999 If this is bothersome, 77 99:59:59,999 --> 99:59:59,999 put it in a blender, 78 99:59:59,999 --> 99:59:59,999 and let it go for about 30 secs. 79 99:59:59,999 --> 99:59:59,999 Well, I want to accommodate for those 80 99:59:59,999 --> 99:59:59,999 who don't have a mixer, 81 99:59:59,999 --> 99:59:59,999 so I'll do it by hand. 82 99:59:59,999 --> 99:59:59,999 "No, but why do you use already smashed 83 99:59:59,999 --> 99:59:59,999 garlic? Why go through all the trouble?" 84 99:59:59,999 --> 99:59:59,999 Because when you smash the garlic 85 99:59:59,999 --> 99:59:59,999 on the spot, 86 99:59:59,999 --> 99:59:59,999 pre-cut garlic with work, 87 99:59:59,999 --> 99:59:59,999 but many people have garlic 88 99:59:59,999 --> 99:59:59,999 sitting around in their fridge already. 89 99:59:59,999 --> 99:59:59,999 If you look at this, 90 99:59:59,999 --> 99:59:59,999 The garlic that I bought and smashed today 91 99:59:59,999 --> 99:59:59,999 its past it's prime and has ripened 92 99:59:59,999 --> 99:59:59,999 Even though it's lost some of 93 99:59:59,999 --> 99:59:59,999 it's juices and flavors, 94 99:59:59,999 --> 99:59:59,999 compared to the garlic that was crushed 95 99:59:59,999 --> 99:59:59,999 a week ago, 96 99:59:59,999 --> 99:59:59,999 this is more ripened and discolored 97 99:59:59,999 --> 99:59:59,999 If you're gonna use this kind of 98 99:59:59,999 --> 99:59:59,999 garlic for this crushed garlic sauce 99 99:59:59,999 --> 99:59:59,999 It'll be strong, pungent, and spicy 100 99:59:59,999 --> 99:59:59,999 So when you eat it you'll get heartburn 101 99:59:59,999 --> 99:59:59,999 and likely you're stomach will hurt 102 99:59:59,999 --> 99:59:59,999 So like when you go to a pork belly restaurant 103 99:59:59,999 --> 99:59:59,999 and roast whole garlic cloves 104 99:59:59,999 --> 99:59:59,999 the whole garlic cloves have a rich flavor 105 99:59:59,999 --> 99:59:59,999 and smell good. 106 99:59:59,999 --> 99:59:59,999 Now when its all crushed 107 99:59:59,999 --> 99:59:59,999 the savory and sweet garlic flavors mix 108 99:59:59,999 --> 99:59:59,999 and the garlic sauce is complete. 109 99:59:59,999 --> 99:59:59,999 Now going back to the pork belly 110 99:59:59,999 --> 99:59:59,999 When the liquid has reached this point 111 99:59:59,999 --> 99:59:59,999 take out the pork belly 112 99:59:59,999 --> 99:59:59,999 and cut it into bite sized pieces. 113 99:59:59,999 --> 99:59:59,999 Now the meat is hot, so be careful. 114 99:59:59,999 --> 99:59:59,999 The outside will be this dark color 115 99:59:59,999 --> 99:59:59,999 But the enside will be a milky white 116 99:59:59,999 --> 99:59:59,999 and you've mastered the pork belly. 117 99:59:59,999 --> 99:59:59,999 Set it out prettily 118 99:59:59,999 --> 99:59:59,999 and put the garlic sauce on top. 119 99:59:59,999 --> 99:59:59,999 Sprinkle some black sesame seeds on top 120 99:59:59,999 --> 99:59:59,999 that give a nice contrasting color. 121 99:59:59,999 --> 99:59:59,999 And if you don't have them, you can omit. 122 99:59:59,999 --> 99:59:59,999 Though Koreans like it, 123 99:59:59,999 --> 99:59:59,999 when foreigners see it they wanna pass out 124 99:59:59,999 --> 99:59:59,999 Korean garlic sauce topped 125 99:59:59,999 --> 99:59:59,999 Garlic boiled pork is finished. 126 99:59:59,999 --> 99:59:59,999 This is so delicious. 127 99:59:59,999 --> 99:59:59,999 You can taste the harmony of the ingredients 128 99:59:59,999 --> 99:59:59,999 Try making this garlic boiled pork.