Tender Bo Ssam: The Foolproof Recipe for Delicious Korean Pork Belly
Achieve Ultimate Tenderness at Home! The Perfect Guide to Boiling Bo Ssam
Tired of dry, uninspired boiled pork? This recipe unlocks the secret to incredibly tender, succulent Bo Ssam that melts in your mouth – perfect for impressing guests or enjoying a hearty family meal. Learn how to easily achieve that melt-in-your-mouth texture with minimal effort. Paired with a crisp, lightly seasoned napa cabbage salad and a dollop of savory salted shrimp, this dish is a refreshing delight even on the hottest days. Elevate your dining experience with this simple yet exquisite Korean pork belly recipe!
Bo Ssam Boiling Ingredients- Pork belly or shoulder for Bo Ssam, 1 ‘geun’ (approx. 600g)
- Whole garlic cloves, 1 handful (about 10-15 cloves)
- Ginger, 1 knob (thumb-sized)
- Onion, 1 (washed thoroughly, skin on)
- Scallion, 1 stalk (white part mainly)
- Doenjang (fermented soybean paste), 2 Tbsp
Napa Cabbage Salad Ingredients- Napa cabbage (baby), 1/2 head
- Salt, 2 handfuls (for salting cabbage)
- Napa cabbage (baby), 1/2 head
- Salt, 2 handfuls (for salting cabbage)
Cooking Instructions
Step 1
First, prepare the napa cabbage salad to serve with the Bo Ssam. Trim the base of the baby napa cabbage and separate the leaves, washing them thoroughly. Sprinkle the 2 handfuls of salt over the cabbage and let it wilt for 1 to 2 hours, until it’s slightly softened but still has some bite. (Tip: For a crunchier salad, salt for 1 hour; for a softer texture, salt for 2 hours. Flipping it halfway helps ensure even wilting.) Rinse the salted cabbage under cold water 2-3 times, squeeze out excess water, and cut it into bite-sized pieces.
Step 2
Next, prepare the flavorful broth for boiling the pork. In a pot large enough to submerge the pork, add water. Then, add the whole garlic cloves, ginger, the washed onion (keeping the skin on adds flavor and color), scallion, and 2 Tbsp of doenjang. Doenjang is key to removing any porky smell and adding a deep, savory note. Bring the water to a rolling boil over high heat.
Step 3
Once the water is boiling vigorously, carefully add the Bo Ssam pork to the pot, ensuring it’s fully submerged. Now, pay attention to the heat! For the first 20 minutes, keep the heat on high and the lid off. This helps to cook off any impurities and seal in the juices. (Tip: Skim off any foam that rises to the surface for a cleaner-tasting broth.)
Step 4
After 20 minutes, cover the pot with a lid, reduce the heat to low, and let the pork simmer gently for about 50 minutes. This slow cooking process ensures the pork becomes incredibly tender and stays moist throughout. Flipping the pork halfway through cooking will help it cook evenly. (Tip: To check for doneness, insert a skewer into the thickest part; if no pink liquid comes out, it’s ready.)
Step 5
While the pork is simmering, let’s make the dipping sauce. In a small bowl, combine 1 Tbsp of salted shrimp (including some of its brine), 1/2 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1 Tbsp chopped scallion, half a finely chopped Cheongyang chili pepper (seeds removed for less heat), and 1 Tbsp sesame oil. Mix everything well. For a touch of sweetness, you can add a pinch of sugar or a drizzle of plum extract.
Step 6
Once perfectly cooked, remove the Bo Ssam from the pot and let it rest for a few minutes before slicing it into bite-sized pieces. Serve the warm, succulent pork with the prepared napa cabbage salad and the flavorful salted shrimp dipping sauce. Enjoy creating your own delicious wraps! The rich aroma and melt-in-your-mouth texture are simply divine.
