Bossam: Korean Boiled Pork Belly (Oven-Free Recipe)
Bossam: Korean Boiled Pork Belly (Oven-Free Recipe)
How to Make Tender and Flavorful Bossam Without Any Gamey Smell
Experience melt-in-your-mouth tenderness and a delightful aroma with this Bossam recipe. Learn how to prepare succulent, flavorful boiled pork without any unpleasant odors, perfect for a satisfying meal at home. This easy-to-follow guide is ideal for beginners!
Bossam Ingredients- 600g Pork Shoulder (thickly sliced)
- 1 Tbsp Miso Paste (heaping)
- 3 Tbsp Cooking Wine (like Mirin or Soju)
- 7 Whole Peppercorns
- 1 Bay Leaf
- 5 Scallion Roots (cleaned)
- 1/2 Onion (quartered)
- 1 Dried Korean Chili Pepper (or other dried chili)
Cooking Instructions
Step 1
In a deep pot, pour 1,500ml of cold water. Add 1 heaping tablespoon of miso paste and stir well until it dissolves completely, ensuring no lumps remain.
Step 2
Add the flavor-enhancing ingredients to the miso water: 7 whole peppercorns, 1 bay leaf, 5 cleaned scallion roots, 1 dried Korean chili pepper, and the quartered 1/2 onion. Cover the pot and bring to a boil over high heat to infuse the water with aromatics.
Step 3
Once the water reaches a rolling boil, uncover the pot and appreciate the fragrant aroma. This aromatic broth is key to eliminating any gamey smell from the pork and infusing it with delicious flavor.
Step 4
Carefully place the thickly sliced 600g pork shoulder into the boiling aromatic broth. Ensure the meat is fully submerged in the liquid.
Step 5
After adding the pork, cover the pot again and reduce the heat to medium. Let it simmer gently for about 40 minutes. Boiling for sufficient time is crucial for achieving a tender texture. To check for doneness, insert a skewer or fork; if clear juices run out, the pork is perfectly cooked.
