The Ultimate Bossam Recipe: Juicy, Tender, and Flavorful Pork
The Ultimate Bossam Recipe: Juicy, Tender, and Flavorful Pork
Authentic Korean Bossam for Everyone
Tired of dry or bland bossam? Most recipes miss the mark, resulting in tough or flavorless meat. This recipe is designed to deliver perfectly tender, melt-in-your-mouth bossam with a rich, savory aroma. Prepare to be amazed and say goodbye to mediocre bossam forever!
Broth for Boiling- 5 Tbsp Doenjang (fermented soybean paste)
- 2 soju cups Soy sauce for soup (approx. 100ml)
- 1 large leek, cut into large pieces
- 1 onion, washed thoroughly and quartered (skin on is fine)
- 4 cloves garlic, whole
- 4 slices ginger (similar size to garlic cloves)
- 3 bay leaves
- 3 Liters water
Bossam Pork- 600g Pork belly
- 900g Pork shoulder
- 100ml Rice wine or Soju
- 600g Pork belly
- 900g Pork shoulder
- 100ml Rice wine or Soju
Cooking Instructions
Step 1
First, let’s prepare the essential broth that gives bossam its wonderful flavor. In a large pot, combine 3 liters of water with 5 tablespoons of doenjang and about 100ml (2 soju cups) of soy sauce for soup. Add the large pieces of leek, the quartered onion (you can leave the skin on after washing), 4 whole garlic cloves, 4 slices of ginger roughly the same size as the garlic, and 3 bay leaves. Bring this mixture to a boil over high heat. (If you don’t have whole garlic or ginger, you can use minced versions.)
Step 2
While the broth is coming to a boil, prepare the pork. Take your 600g of pork belly and 900g of pork shoulder. Heat a pan over medium heat, with no oil added. Sear the pork pieces on all sides until they are nicely browned. This step helps to remove any unwanted porky smell and adds a layer of delicious flavor.
Step 3
Once the pork pieces have achieved a beautiful brown color on their exterior, carefully place them into the boiling broth. Ensure the pork is submerged in the liquid. Arrange the ingredients so the pork is well-covered.
Step 4
Remove the pan used for searing the pork from the heat. Pour about 100ml of rice wine (or soju) into the hot pan. Use a spoon to scrape the bottom of the pan, releasing all those flavorful browned bits (fond). Pour this liquid, a mixture of rendered fat and wine, directly into the boiling broth. This adds even more depth of flavor and helps tenderize the meat.
Step 5
Now, cover the pot with a lid and reduce the heat to low. It’s crucial not to boil the bossam vigorously; instead, let it simmer gently. Cook for about 1 to 1.5 hours, or until the pork is incredibly tender when pierced with a fork. A gentle simmer is key to achieving that melt-in-your-mouth texture.
Step 6
Once the cooking time is up and the pork is tender, carefully remove the bossam from the broth. Let it rest for about 5 minutes before slicing. Slicing the meat while it’s piping hot can cause the juices to run out, leading to drier meat. Letting it rest briefly allows the juices to redistribute.
Step 7
Finally, slice the rested bossam as thinly as possible. Thin slices make it easier to wrap with accompaniments and enhance the tender texture. Serve your perfectly cooked bossam with kimchi, fresh greens, and your favorite dipping sauces for a truly authentic Korean feast!
