Oyster Bossam: Savory Boiled Pork with Fresh Oysters for a Chilly Day
Enjoy Oyster Bossam on the First Snow of the Season (Soseol)
Today marks Soseol (小雪), the day when the first snow is said to fall. As the proverb goes, ‘You should even borrow money for the Soseol cold,’ this period signifies the true beginning of winter’s chill. It’s the perfect time for oysters, which are in season and at their peak flavor. Combined with tender boiled pork (suyuk) and fresh, briny oysters, served with crisp napa cabbage wraps, you get the ultimate winter delicacy: Oyster Bossam. This dish is also traditionally enjoyed to combat the fatigue of making kimchi. Embrace the meaning of Soseol and prepare for a warm winter with this delicious Oyster Bossam.
Special Ingredients for Soseol Oyster Bossam
- Pork Shoulder/Leg 1kg (Choose a fresh, high-quality cut suitable for Bossam)
- Makgeolli (Korean Rice Wine) 1 bottle (Helps tenderize the pork and removes any gamey odor)
- Soy Sauce 1 cup (approx. 200ml, regular or brewed soy sauce works)
- Onion 1/2 (Use half of a large onion; you can include the peel for added depth)
- Cheongyang Peppers 3 (Adjust to your spice preference for a kick)
- Green Onion 1 stalk (Use both the white and green parts)
- Garlic 10 cloves (Keep them whole with skins on for better aroma)
- Ginger 1 piece (Thumb-sized, use with garlic to eliminate pork odor)
Cooking Instructions
Step 1
This time of year, you’ll often find great deals on ingredients for kimchi making. Select a high-quality pork shoulder or leg cut, ensuring it has a good balance of meat and fat for tender suyuk.
Step 2
Trim the pork cut to a size suitable for bossam. If you have any leftover scraps, you can save them for a delicious pork kimchi stew later.
Step 3
For thicker cuts of pork, making a few shallow scores on the surface will help the meat cook more evenly and absorb flavors better. Score about 2-3 times, to a depth of 0.5cm.
Step 4
Do not add oil to a heavy-bottomed pot or wok. Sear the scored pork on all sides over medium heat for about 1-2 minutes per side, until lightly browned. This step helps to lock in the juices. Be sure to turn on your exhaust fan!
Step 5
I shared a makgeolli bossam recipe around June, and it was so delicious that I wanted to share it again. After searing the pork, place it in the pot and pour in a whole bottle of makgeolli. This is key for tenderizing and removing any pork odor.
Step 6
The seasoning for the suyuk will come solely from soy sauce. Add 1 cup (about 200ml) of soy sauce. To avoid making it too salty, you can start with about 80% of the amount and add more later if needed.
Step 7
Now, add all the aromatics and vegetables to the pot to enhance the flavor and eliminate any porky smell. Include the half onion, 3 Cheongyang peppers, 1 green onion stalk, 10 whole garlic cloves, and the thumb-sized piece of ginger. (You can also refer to the ‘Special Ingredients’ section for a recap.)
Step 8
Heat control is crucial from here! Start with high heat (gangbul) for 20 minutes, then reduce to medium heat (jungbul) for another 20 minutes. Finally, cover the pot and simmer on low heat (yakbul) for 10 minutes. In about 50 minutes total, you’ll have perfectly tender and juicy suyuk.
Step 9
Cooking with the lid on from the beginning can trap unwanted odors. By covering the pot only for the last 10 minutes, the makgeolli reduces and thickens, allowing the flavors to deeply infuse into the meat. Remember to flip the pork occasionally throughout the cooking process for even results.
Step 10
After simmering for about 50 minutes or more, it’s a good idea to check the internal doneness by making a small cut in the center of the meat. Ensure there’s no pinkness remaining for safe and delicious consumption. While 50 minutes is usually sufficient, cooking time may vary depending on the thickness of the pork.
Step 11
Look at the appetizing color of this makgeolli-braised suyuk! Take a bite, and you’ll be amazed by its melt-in-your-mouth tenderness. The savory flavor intensifies with each chew.
Step 12
This delicious pork might disappear faster than you think! Even 1kg can be gone in a flash when shared among three people. To enhance the texture when slicing, try making slight wavy cuts with your knife.
Step 13
Arrange the beautifully cooked suyuk on a serving platter. Complement it with freshly washed raw oysters and a generous portion of kimchi filling or napa cabbage wraps for a complete and festive Oyster Bossam feast.
Step 14
This Oyster Bossam recipe is shared in honor of Soseol. Many of you might be finishing or preparing for your kimchi making. Take this opportunity to reflect on the meaning of the seasons, share delicious food, and spend joyful moments with your loved ones. On a day perfect for the first snow, enjoy the winter romance with this delightful Oyster Bossam.
