關於 bossam sauce ，我們在網路上蒐集到這些相關的討論、資訊與評價

For this video, we went down to Ho Ho Chimek where they assembled a beautiful Bossam platter for me to devour. Ho Ho Chimek is an authentic Korean restaurant located in East Village that specialises in Korean Fried Chicken while also offering a host of other delectable Korean cuisine. For this challenge, I was offered a secret menu Bossam (Korean Pork Belly) option, together with Kimchi Fried Rice and Jajangmyeon Noodles, that were assembled beautifully onto my giant plate.

Bossam is a unique Korean style of eating involving boiled pork belly served with a number of condiments that you then wrap up in a lettuce leaf into a neat little package. For myself, I was given kimchi, garlic, Bibimbap sauce and spring onions. On its own, the pork was reminiscent of char siew, but slightly fattier and sweeter. Eaten with all the condiments in a wrap, the flavours truly complemented one another with the kimchi and garlic tempering the cloying flavour of the pork together with the satisfying crunch of the lettuce.

The Kimchi Fried Rice was topped with fried eggs and had the distinct tangy flavour from the kimchi juice added. It was specked with kimchi and chicken luncheon meat, with the meat adding a needed savoury dimension with each bite. The Jajangmyeon noodles, a noodle dish topped with a thick black bean sauce and bits of pork, was not overpowering in the slightest as is common for poorly done Jajangmyeon, with the unique black bean flavour and juicy chunks of pork.

This was an enjoyable challenge with a good bit of variety, although the unctuous pork became rather overwhelming towards the end especially with my refusal to eat it as a wrap. I also tried their famous Korean Fried Chicken which was extremely crispy and flavourful on the outside, while juicy inside. The soy-garlic marinade really shone through. Additionally, the Bossam is apparently not publicised because it is very difficult for the owner’s mother to create, although it is one of their best offerings.

Do visit Ho Ho Chimek to get your Korean cravings satisfied! They will be offering a slightly smaller version of this platter for $68 from this Friday onwards, with the addition of Tofu Stew, and aptly named “OPPA Zermatt’s Platter”.

Visit Ho Ho Chimek at:

East Village #01-45
430 Upper Changi Road
Singapore 487048

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材料：
魷魚 1，蒜 7，蔥 3，薑 1，胡椒 15，豬腩肉 300g，白蘿蔔 適量， 芹菜
辣椒醬 2 tbsp，辣椒粉 1 tbsp，生抽 2 tbsp，砂糖 2 tbsp，味醂 1 tbsp，蒜蓉 2 tbsp，辣椒 1，水 2 tbsp，胡椒粉 適量

做法：
1. 焯魷魚
2. 撈起魷魚後，加入蒜，蔥，薑，胡椒，豬腩肉，煮40分鐘
3. 將魷魚，豬腩肉切片
4. 將辣椒醬，辣椒粉，生抽，砂糖，味醂，蒜蓉，辣椒，水，胡椒粉拌勻
5. 將魷魚，豬腩肉，白蘿蔔，醬料拌勻
6. 加入芹菜

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※ INGREDIENTS:

-1 Squid, 1 Handful Shredded Radish, Water Celery

-Suyuk: 7 Garlic, 3 Pieces Green Onion, 1 Ginger, 15 Whole Pepper, 500g Pork Belly

-Seasoning Sauce: 2 Tbsp Red Pepper Paste, 1 Tbsp Red Pepper Powder, 2 Tbsp Soy Sauce, 2 Tbsp Sugar, 1 Tbsp Mirin, 2 Tbsp Minced Garlic, 1 Spicy Pepper, 2 Tbsp Water, 1 Pinch Pepper

※ PREPARATION

1. Parboil squid body and leg parts in boiling water.
2. Add suyuk ingredients to the same boiling water and cook pork belly.
3. Slice the parboiled squid and suyuk into bite-size. Place them in a bowl and add shredded radish.
4. Combine ingredients to make seasoning sauce. Combine suyuk with the sauce.

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