Authentic Bossam (Boiled Pork Belly) Recipe at Home
Authentic Bossam (Boiled Pork Belly) Recipe at Home
Delicious Bossam (Boiled Pork Belly) in Just 6,000 KRW: The Ultimate Recipe
Making delicious boiled pork belly (bossam/suyuk) often requires a significant investment, especially for those living alone. This recipe reveals how to achieve incredible flavor at a remarkably low cost! While pork belly is common, using a different cut for bossam can be surprisingly delicious. 😀
First Marinade (Odor Removal)- Imported pork (German recommended) 1 ‘geun’ (approx. 600g)
- Water 2000ml
- Coarse salt 60g
- Vinegar 1.5 Tbsp
- Dried rosemary or fresh rosemary 3g (approx. 1/2 tsp)
Second Boil (Flavor Infusion)- Water 1300ml
- Doenjang (soybean paste) 1 Tbsp
- Soy sauce 2 Tbsp
- Cooking syrup or corn syrup 1 Tbsp
- Garlic cloves 4
- Cooking wine (Mirin, etc.) 2 Tbsp
- Black pepper, to taste
- Onion (cut into large pieces)
- Green onion 0.5 stalk (cut into large pieces)
- Ssanghwang-tang (traditional Korean herbal tea) 1 bottle (120ml)
- Dried chili peppers (Vietnamese or Cheongyang) 2-3
- Instant coffee 1/2 tsp
- Green tea bags 2
- Ginger 1 knob (thumb-sized, sliced)
- Water 1300ml
- Doenjang (soybean paste) 1 Tbsp
- Soy sauce 2 Tbsp
- Cooking syrup or corn syrup 1 Tbsp
- Garlic cloves 4
- Cooking wine (Mirin, etc.) 2 Tbsp
- Black pepper, to taste
- Onion (cut into large pieces)
- Green onion 0.5 stalk (cut into large pieces)
- Ssanghwang-tang (traditional Korean herbal tea) 1 bottle (120ml)
- Dried chili peppers (Vietnamese or Cheongyang) 2-3
- Instant coffee 1/2 tsp
- Green tea bags 2
- Ginger 1 knob (thumb-sized, sliced)
Cooking Instructions
Step 1
Purchase about 600g (1 ‘geun’) of imported pork (German is recommended) from your butcher. In a bowl, combine the pork with the first marinade ingredients: 2000ml water, 60g coarse salt, 1.5 Tbsp vinegar, and rosemary. Gently massage the ingredients into the pork. Cover the bowl with plastic wrap or a lid and refrigerate for 6 to 12 hours. This step is crucial for effectively removing any gamey odor from the pork.
Step 2
After the first marination, lightly rinse the pork under running water to remove excess salt. Pat the pork dry thoroughly. Now, prepare for the second boiling step. (Ssanghwang-tang will be used in the second boiling liquid).
Step 3
In a pot, add all the second boiling ingredients: 1300ml water, 1 Tbsp doenjang, 2 Tbsp soy sauce, 1 Tbsp cooking syrup, 4 garlic cloves, 2 Tbsp cooking wine, a pinch of black pepper, the roughly chopped onion and green onion, 1 bottle of Ssanghwang-tang, 2-3 dried chili peppers, 1/2 tsp instant coffee, 2 green tea bags, and the sliced ginger. Place the marinated pork in the center of the pot, ensuring all ingredients cover the meat. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 1 hour. Keep an eye on the liquid level to prevent it from reducing too much.
Step 4
After simmering for an hour, check if the pork is cooked through by piercing it with a chopstick or skewer. It should slide in easily without any pink juices running out. If the liquid has reduced significantly, you can add a little more water and continue to simmer for another 5-10 minutes until it reaches your desired consistency. Adjust the seasoning of the broth if needed by adding more soy sauce or water.
Step 5
Once cooked, remove the bossam from the pot. Let it cool slightly before slicing; slicing when too hot can cause it to fall apart. Wait until it’s warm enough to handle comfortably. Slice the pork into bite-sized pieces, about 0.5cm thick, and arrange them attractively on a serving plate. Enjoy immediately with your favorite accompaniments like ssamjang (dipping sauce), salted shrimp, and kimchi.
