The Ultimate Bossam Recipe: How to Boil Pork for Tender and Juicy Bossam with a Delicious Garlic Sauce
The Ultimate Bossam Recipe: How to Boil Pork for Tender and Juicy Bossam with a Delicious Garlic Sauce
Gourmet Bossam at Home: Making with Secret Broth and Special Garlic Sauce
Introducing the best Bossam recipe, born after extensive research! I’ve spent hours, from 50 minutes to 2 hours, experimenting with boiling times to achieve the perfect tenderness and juiciness. I’ve generously used doenjang, coffee, and my secret ingredients to eliminate any gamey smell and maximize flavor. Follow this recipe, and you can enjoy fantastic Bossam at home – guaranteed compliments! You can become a Bossam master too! Hahaha!
Bossam Ingredients- Whole Pork Belly 2kg
- Green Onion (including roots) 80g
- Onion (half) 80g
- Whole Garlic Cloves 20g
- Doenjang (Korean soybean paste) 2 Tbsp
- Whole Peppercorns 1g
- Peeled Ginger 5g
- Bay Leaves 1g
- Water 3kg
- Cheongju (rice wine) or Cooking Wine 1/2 cup
Garlic Sauce- Minced Garlic 100g
- Olive Oil 50g
- Sugar 30g
- Lemon Juice (or bottled lemon juice) 20g
- Minced Garlic 100g
- Olive Oil 50g
- Sugar 30g
- Lemon Juice (or bottled lemon juice) 20g
Cooking Instructions
Step 1
First, in a pot with 3kg of water for boiling the Bossam, add all the prepared aromatics (green onion, onion, garlic, ginger) and 2 tablespoons of doenjang, and bring it to a boil over high heat.
Step 2
Once the water starts boiling, stir the doenjang from the bottom of the pot to dissolve it. Ensure the doenjang is fully dissolved and the broth is well combined.
Step 3
Now, carefully place the whole pork belly into the rapidly boiling broth. It’s crucial that the meat is fully submerged in the liquid.
Step 4
When the water returns to a rolling boil after adding the meat, pour in 1/2 cup of Cheongju or cooking wine. This step effectively helps to remove any unpleasant odor from the pork.
Step 5
Once the alcohol aroma dissipates and the liquid boils again, reduce the heat to medium, cover the pot with a lid, and simmer for 1 hour.
Step 6
During the simmering process, check the pot by lifting the lid. If the water seems to be boiling too vigorously and reducing, lower the heat to the lowest setting to minimize evaporation. If necessary, add a little more water to ensure the meat remains completely submerged.
Step 7
After exactly 1 hour, carefully remove the perfectly boiled Bossam pork from the pot and let it cool slightly. Be cautious, as slicing it while it’s too hot can cause it to break apart.
Step 8
Once the pork has cooled down a bit, slice it neatly into pieces about 0.3 to 0.5 cm thick. Slicing along the grain will make your Bossam look even more appetizing.
Step 9
For the garlic sauce, combine 100g of minced garlic, 50g of olive oil, 30g of sugar, and 20g of lemon juice in a bowl. Stir thoroughly until the sugar is completely dissolved and the oil and lemon juice are well emulsified. Your delicious garlic sauce is ready!
