Flavorful Bossam: A Homemade Delight Rivaling Jokbal
End your late-night snack dilemma! Make Jokbal-style Bossam at home
When hunger strikes late at night, the choice between jokbal (pig’s trotters) and bossam (boiled pork wraps) can be tough. But what if you could have the deliciousness of bossam at home for a fraction of the cost, with a flavor profile reminiscent of jokbal? Today, we’re using an economical cut of pork, the hind leg (fuji), to create a bossam that’s packed with deep, satisfying flavor. The cooking process is surprisingly simple once you have the ingredients ready. It’s perfect as a late-night snack, a side for drinks, or even for entertaining guests. Get ready to impress with this easy yet elegant dish!
Bossam Boiling Ingredients
- Pork shoulder or belly 1kg (choose your favorite cut, hind leg is also usable)
- Water 1.4 liters (enough to generously cover the pork)
- Soy sauce 150ml (for savory depth and color)
- Mirin or cooking sake 120ml (excellent for tenderizing and removing odor)
- Sugar 2 Tbsp (for a subtle sweetness)
- Ground cinnamon 1/2 tsp (adds a unique aromatic note)
- Bay leaves 2 ea
- Star anise 1 ea (for an exotic aroma)
- Garlic cloves 5 ea
- Scallion 1/2 stalk (cut into large pieces)
- Dark soy sauce or Korean soup soy sauce 1 Tbsp (for deeper flavor)
- Instant coffee powder 1 Tbsp (aids in color and odor removal)
- Ground ginger 1/2 tsp (or a few slices of fresh ginger)
Spicy Mustard Sauce Ingredients
- Korean mustard powder 1 Tbsp (for a zesty kick that stimulates the appetite)
- Soy sauce 1 Tbsp
- Vinegar 1 Tbsp (adds a refreshing tang)
- Sugar 1 Tbsp (adjust to taste)
- Whole sesame seeds or ground sesame seeds 1 Tbsp
- Cheongyang chili peppers 2 ea (finely minced)
- Minced garlic 7-8 cloves equivalent (fresh garlic flavor is best)
- Korean mustard powder 1 Tbsp (for a zesty kick that stimulates the appetite)
- Soy sauce 1 Tbsp
- Vinegar 1 Tbsp (adds a refreshing tang)
- Sugar 1 Tbsp (adjust to taste)
- Whole sesame seeds or ground sesame seeds 1 Tbsp
- Cheongyang chili peppers 2 ea (finely minced)
- Minced garlic 7-8 cloves equivalent (fresh garlic flavor is best)
Cooking Instructions
Step 1
Rinse the pork under cold water for about 20-30 minutes to remove any blood. Pat it thoroughly dry with paper towels. Cut the pork into 4 large, manageable pieces. (Removing the blood is key for a clean flavor without gamey notes!)
Step 2
In a large pot, combine the pork pieces with all the ingredients for boiling: water, soy sauce, mirin, sugar, cinnamon, bay leaves, star anise, garlic cloves, scallions, dark soy sauce, coffee powder, and ginger. Prepare to bring it to a boil over high heat.
Step 3
Once the liquid comes to a rolling boil, maintain high heat for 20 minutes to allow the flavors to infuse into the meat. Then, reduce the heat to medium and continue to simmer gently for another 20 minutes. (Controlling the heat is crucial for tender, succulent pork!)
Step 4
Turn off the heat, cover the pot with a lid, and let the pork rest in the hot liquid for 10-20 minutes. This resting period allows the meat to become even more moist and tender.
Step 5
(Making the Spicy Mustard Sauce) Now, let’s prepare the dipping sauce. First, finely mince the finely chopped Cheongyang chili peppers after washing and removing their stems. These are essential for adding a pleasant heat!
Step 6
Thinly slice the garlic cloves. The pungent aroma and taste of the garlic will beautifully complement the sauce.
Step 7
In a small bowl, combine the sauce ingredients: Korean mustard powder, soy sauce, vinegar, sugar, and sesame seeds, each 1 Tbsp. Mix them well. Then, stir in the minced Cheongyang chilies and sliced garlic. Whisk everything together until well combined to create a delicious spicy mustard sauce.
Step 8
Carefully remove the cooked bossam from the pot. Let it cool slightly, then slice it thinly into bite-sized pieces, about 0.5 cm thick. Slicing too thickly can affect the texture.
Step 9
Arrange the thinly sliced bossam attractively on a serving platter. Serve it with your favorite accompaniments like pickled radish wraps, lettuce, or perilla leaves. Don’t forget to serve the freshly made spicy mustard sauce alongside. Enjoy your homemade bossam feast!
