{"id":266,"date":"2015-09-25T08:57:37","date_gmt":"2015-09-25T12:57:37","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=266"},"modified":"2015-10-14T12:40:18","modified_gmt":"2015-10-14T16:40:18","slug":"bossam-braised-pork-belly","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/bossam-braised-pork-belly\/","title":{"rendered":"Bossam\u2014Braised Pork Belly"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-273 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/Screen-Shot-2015-09-23-at-12.36.12-PM-e1443189089652.png\" alt=\"\" width=\"500\" height=\"343\" \/><\/p>\n<p style=\"font-size: 10px;\">Bossam by Chef Sungchul Shim<\/p>\n<p><strong>Bossam<\/strong> is a pork belly-based dish served with traditional condiments and seasonings that get their flavors from fermentation. The pork belly itself is braised in Doenjang\u2014fermented soy bean paste, for around 6 hours.<\/p>\n<p>The braised pork belly is presented with a special Ssamjang, made using the three major Jang of Korean cuisine\u2014sauces made through fermentation\u2014Ganjang, Doenjang, Gochujang. Chef Sungchul Shim&#8217;s\u00a0bossam pork belly is plated on a bed of pickled perilla leaf, then topped with a piece of fried crispy lotus root and homemade black garlic powder.<\/p>\n<p>Chef Sungchul Shim presented Bossam at the 2014 Food Network New York City Wine &amp;\u00a0Food Festival&#8217;s Grand Tasting.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-275\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/chefs-society-sungchul-shim-e1443199705283.jpg\" alt=\"chefs-society-sungchul-shim\" width=\"500\" height=\"500\" \/><\/p>\n<h4><strong>Bossam Recipe by Chef Sungchul Shim<\/strong><\/h4>\n<p><strong>Ingredients:<\/strong><br \/>\n1 kg Pork Belly<br \/>\n250 g Doenjang<br \/>\n200 g Onion<br \/>\n50 g Garlic<br \/>\n15 g Gochugaru (Chili Flake)<br \/>\n1 liter Water<br \/>\n50 g Ganjang (Soy sauce)<br \/>\n100 g Scallion<br \/>\n30 g Ginger<br \/>\n30 g Yuzu Honey<\/p>\n<p>Place all ingredients in a medium sized pot and simmer over medium high heat for about 6 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bossam by Chef Sungchul Shim Bossam is a pork belly-based dish served with traditional condiments and seasonings that get their flavors from fermentation. The pork belly itself is braised in Doenjang\u2014fermented soy bean paste, for around 6 hours. The braised pork belly is presented with a special Ssamjang, made using the three major Jang of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":273,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,4,8],"tags":[84,287,86,255,110,254,291,289,61,290,150,288,282,152,85],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/266"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=266"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/266\/revisions"}],"predecessor-version":[{"id":872,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/266\/revisions\/872"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/273"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=266"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}