Juicy Samgyeopsal Bossam with Refreshing Vegetable Sides
Simple Yet Elegant Dinner! Plump Pork Belly Bossam with Two Flavorful Vegetable Dishes
This samgyeopsal bossam recipe is perfect for a hearty and delicious dinner. Unlike typical meat wraps, the specially seasoned vegetables will tantalize your taste buds. It’s easy to make and a beloved family favorite for its simple yet fantastic flavor.
Main Ingredients
- 600g whole pork belly
- 25 fresh perilla leaves (깻잎)
- 100g crisp chicory (치커리)
- 1/2 medium onion
Perilla Leaf Seasoning
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
Cooking Instructions
Step 1
Let’s start by preparing the fresh ingredients for our bossam. Gently wash the perilla leaves and chicory, then pat them dry. Thinly slice the onion into slivers.
Step 2
Now, it’s time to cook the pork belly. Place the whole pork belly on a preheated frying pan. Cover with a lid and cook over medium heat (on an induction cooktop) or low heat (on a gas stove) for 30 to 40 minutes. Cooking with the lid on helps retain the juices, making the pork extra tender and moist.
Step 3
While the pork belly is cooking, let’s prepare the seasoning for our vegetables. First, place the perilla leaves in a resealable bag or container. Add all the seasoning ingredients for the perilla leaves: 2 Tbsp soy sauce, 1 Tbsp vinegar, and 1 Tbsp sugar.
Step 4
Gently press down on the perilla leaves with your palm to help the seasoning distribute evenly. This process will infuse the leaves with a delightful blend of savory and tangy flavors.
Step 5
Cut the prepared chicory into four portions and place it in a bowl along with the sliced onion. First, drizzle in 1 Tbsp of sesame oil and gently toss to coat the vegetables. Then, add the chicory salad dressing ingredients (2 Tbsp soy sauce, 1 Tbsp gochugaru, 1 Tbsp sugar) and mix gently. Be careful not to overmix, as this can make the chicory mushy.
Step 6
Let’s check if the pork belly is cooked through. Pierce it with a chopstick; if clear juices run out, it’s perfectly done. If any pink liquid appears, continue cooking for a bit longer. Slow cooking with the lid ensures it’s moist and tender inside.
Step 7
Once the pork belly is cooked, remove it from the pan. While it’s still warm, gently blot away any excess oil with a paper towel. This step reduces greasiness and enhances the natural flavor of the pork.
Step 8
Slice the blotted pork belly into thin, bite-sized pieces and arrange them attractively on a serving plate. Slicing it while warm helps maintain a neat presentation.
Step 9
Finally, artfully arrange the seasoned perilla leaves and the fresh chicory salad next to the sliced pork belly. Presenting it this way makes for a beautiful and appetizing dish. Enjoy your homemade samgyeopsal bossam by wrapping the tender pork with the flavorful vegetables!
