WEBVTT 99:59:59.999 --> 99:59:59.999 99:59:59.999 --> 99:59:59.999 Hello everyone I'm Solo Chef Bak MuDDaeng 99:59:59.999 --> 99:59:59.999 Though Koreans may think this is easy 99:59:59.999 --> 99:59:59.999 When foreigners look at it its startling 99:59:59.999 --> 99:59:59.999 today we'll make Bossam with crushed garlic 99:59:59.999 --> 99:59:59.999 This may look difficult 99:59:59.999 --> 99:59:59.999 But its very easy, so lets give it a try. 99:59:59.999 --> 99:59:59.999 So lets starts! 99:59:59.999 --> 99:59:59.999 First, prepare 500g 99:59:59.999 --> 99:59:59.999 of big and thick whole pork belly. 99:59:59.999 --> 99:59:59.999 If you can't find whole pork belly 99:59:59.999 --> 99:59:59.999 it doesn't matter if you use other cuts. 99:59:59.999 --> 99:59:59.999 Then cut it in pieces big enough 99:59:59.999 --> 99:59:59.999 to fit in your pot 99:59:59.999 --> 99:59:59.999 Now put the pork belly in the pot so that 99:59:59.999 --> 99:59:59.999 the fatty part touches the bottom 99:59:59.999 --> 99:59:59.999 And while the fatty part heats up 99:59:59.999 --> 99:59:59.999 the fat will begin to render 99:59:59.999 --> 99:59:59.999 and start to brown the outside 99:59:59.999 --> 99:59:59.999 equally flip the pork belly 99:59:59.999 --> 99:59:59.999 on all sides 99:59:59.999 --> 99:59:59.999 until its equally brown 99:59:59.999 --> 99:59:59.999 Until til it looks like this 99:59:59.999 --> 99:59:59.999 where the outside is golden brown 99:59:59.999 --> 99:59:59.999 Either cola you opened and 99:59:59.999 --> 99:59:59.999 left out too long at home 99:59:59.999 --> 99:59:59.999 or cola you ordered with chicken 99:59:59.999 --> 99:59:59.999 and forgot about 99:59:59.999 --> 99:59:59.999 anything works 99:59:59.999 --> 99:59:59.999 pour 3 cups into you pot 99:59:59.999 --> 99:59:59.999 along with one cup of soy sauce 99:59:59.999 --> 99:59:59.999 like this, 3 cups cola, 1 cup soy sauce 99:59:59.999 --> 99:59:59.999 ratio of 3:1 99:59:59.999 --> 99:59:59.999 turn the stove to low 99:59:59.999 --> 99:59:59.999 and boil until the cola and soy sauce 99:59:59.999 --> 99:59:59.999 have almost all evaporated. 99:59:59.999 --> 99:59:59.999 in addition to cola and soy sauce boiled pork 99:59:59.999 --> 99:59:59.999 like Kwak Shiyang who appeared on TV 99:59:59.999 --> 99:59:59.999 there's herb tonic boiled pork 99:59:59.999 --> 99:59:59.999 boiled pork made in a microwave 99:59:59.999 --> 99:59:59.999 Yakult boiled pork, etc, etc 99:59:59.999 --> 99:59:59.999 there are so many ways to make it 99:59:59.999 --> 99:59:59.999 so refer to the link for instructions 99:59:59.999 --> 99:59:59.999 Eating delicious pork like this is nice 99:59:59.999 --> 99:59:59.999 but while were waiting 99:59:59.999 --> 99:59:59.999 lets make the garlic topping 99:59:59.999 --> 99:59:59.999 first prepare and weigh out 99:59:59.999 --> 99:59:59.999 about 150g of whole garlic 99:59:59.999 --> 99:59:59.999 and make sure to cut off 99:59:59.999 --> 99:59:59.999 the end stem part 99:59:59.999 --> 99:59:59.999 the mart in front of my house only 99:59:59.999 --> 99:59:59.999 has this small sized garlic 99:59:59.999 --> 99:59:59.999 I prepared about this much. 99:59:59.999 --> 99:59:59.999 But if you have the big, fat garlic, 99:59:59.999 --> 99:59:59.999 its better to use that. 99:59:59.999 --> 99:59:59.999 Now get a plate you can 99:59:59.999 --> 99:59:59.999 use in the microwave 99:59:59.999 --> 99:59:59.999 and put all the trimmed garlic on it 99:59:59.999 --> 99:59:59.999 and pour one of two glugs of water. 99:59:59.999 --> 99:59:59.999 Cover with the lid 99:59:59.999 --> 99:59:59.999 and put in the microwave for 99:59:59.999 --> 99:59:59.999 4-5 minutes. (700W) 99:59:59.999 --> 99:59:59.999 It's safer to use this microwave cover 99:59:59.999 --> 99:59:59.999 than to use plastic wrap. 99:59:59.999 --> 99:59:59.999 Take out the softened garlic 99:59:59.999 --> 99:59:59.999 and add 3 spoons of sugar, 99:59:59.999 --> 99:59:59.999 about 1/4 spoon of MSG, 99:59:59.999 --> 99:59:59.999 and put double the amount of water 99:59:59.999 --> 99:59:59.999 than sugar (6 spoons). 99:59:59.999 --> 99:59:59.999 Now just mash the softened garlic. 99:59:59.999 --> 99:59:59.999 But if the garlic is softened enough and 99:59:59.999 --> 99:59:59.999 doesn't smash easily, 99:59:59.999 --> 99:59:59.999 put it in the microwave for another minute 99:59:59.999 --> 99:59:59.999 Now ruthlessly smash the garlic 99:59:59.999 --> 99:59:59.999 and mix it well with the sugar. 99:59:59.999 --> 99:59:59.999 If this is bothersome, 99:59:59.999 --> 99:59:59.999 put it in a blender, 99:59:59.999 --> 99:59:59.999 and let it go for about 30 secs. 99:59:59.999 --> 99:59:59.999 Well, I want to accommodate for those 99:59:59.999 --> 99:59:59.999 who don't have a mixer, 99:59:59.999 --> 99:59:59.999 so I'll do it by hand. 99:59:59.999 --> 99:59:59.999 "No, but why do you use already smashed 99:59:59.999 --> 99:59:59.999 garlic? Why go through all the trouble?" 99:59:59.999 --> 99:59:59.999 Because when you smash the garlic 99:59:59.999 --> 99:59:59.999 on the spot, 99:59:59.999 --> 99:59:59.999 pre-cut garlic with work, 99:59:59.999 --> 99:59:59.999 but many people have garlic 99:59:59.999 --> 99:59:59.999 sitting around in their fridge already. 99:59:59.999 --> 99:59:59.999 If you look at this, 99:59:59.999 --> 99:59:59.999 The garlic that I bought and smashed today 99:59:59.999 --> 99:59:59.999 its past it's prime and has ripened 99:59:59.999 --> 99:59:59.999 Even though it's lost some of 99:59:59.999 --> 99:59:59.999 it's juices and flavors, 99:59:59.999 --> 99:59:59.999 compared to the garlic that was crushed 99:59:59.999 --> 99:59:59.999 a week ago, 99:59:59.999 --> 99:59:59.999 this is more ripened and discolored 99:59:59.999 --> 99:59:59.999 If you're gonna use this kind of 99:59:59.999 --> 99:59:59.999 garlic for this crushed garlic sauce 99:59:59.999 --> 99:59:59.999 It'll be strong, pungent, and spicy 99:59:59.999 --> 99:59:59.999 So when you eat it you'll get heartburn 99:59:59.999 --> 99:59:59.999 and likely you're stomach will hurt 99:59:59.999 --> 99:59:59.999 So like when you go to a pork belly restaurant 99:59:59.999 --> 99:59:59.999 and roast whole garlic cloves 99:59:59.999 --> 99:59:59.999 the whole garlic cloves have a rich flavor 99:59:59.999 --> 99:59:59.999 and smell good. 99:59:59.999 --> 99:59:59.999 Now when its all crushed 99:59:59.999 --> 99:59:59.999 the savory and sweet garlic flavors mix 99:59:59.999 --> 99:59:59.999 and the garlic sauce is complete. 99:59:59.999 --> 99:59:59.999 Now going back to the pork belly 99:59:59.999 --> 99:59:59.999 When the liquid has reached this point 99:59:59.999 --> 99:59:59.999 take out the pork belly 99:59:59.999 --> 99:59:59.999 and cut it into bite sized pieces. 99:59:59.999 --> 99:59:59.999 Now the meat is hot, so be careful. 99:59:59.999 --> 99:59:59.999 The outside will be this dark color 99:59:59.999 --> 99:59:59.999 But the enside will be a milky white 99:59:59.999 --> 99:59:59.999 and you've mastered the pork belly. 99:59:59.999 --> 99:59:59.999 Set it out prettily 99:59:59.999 --> 99:59:59.999 and put the garlic sauce on top. 99:59:59.999 --> 99:59:59.999 Sprinkle some black sesame seeds on top 99:59:59.999 --> 99:59:59.999 that give a nice contrasting color. 99:59:59.999 --> 99:59:59.999 And if you don't have them, you can omit. 99:59:59.999 --> 99:59:59.999 Though Koreans like it, 99:59:59.999 --> 99:59:59.999 when foreigners see it they wanna pass out 99:59:59.999 --> 99:59:59.999 Korean garlic sauce topped 99:59:59.999 --> 99:59:59.999 Garlic boiled pork is finished. 99:59:59.999 --> 99:59:59.999 This is so delicious. 99:59:59.999 --> 99:59:59.999 You can taste the harmony of the ingredients 99:59:59.999 --> 99:59:59.999 Try making this garlic boiled pork.