Makgeolli Pork Belly Bossam

Make Makgeolli Pork Belly Bossam Tender and Flavorful (TV-Famous Recipe)

Makgeolli Pork Belly Bossam

Making bossam with makgeolli? I was intrigued when I saw it on TV! I wondered if there would be any alcohol smell. To get straight to the point: the boiled pork belly was incredibly tender, and it was a huge success! This recipe uses makgeolli to tenderize the pork, resulting in a melt-in-your-mouth texture without any harsh alcohol taste. Perfect for a special meal or a simple, delicious treat.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Pork
  • Occasion : Entertaining / Guests
  • Cooking : Boiled
  • Servings : 2 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Bossam Ingredients

  • Pork Belly (for Boiled Pork) 550g
  • Makgeolli (Korean Rice Wine) 1 bottle (1L)
  • Whole Garlic Cloves 13 cloves
  • Soy Sauce 1 Tbsp
  • Oyster Sauce 1 Tbsp
  • Green Onion 1 stalk
  • Perilla Leaves 5 leaves

Boiling Liquid Ingredients (Optional)

  • Water 4 Tbsp
  • Black Pepper to taste (a few grinds)

Cooking Instructions

Step 1

Cut the whole pork belly into 2-3 pieces that fit comfortably in your pot. Cutting it too small can cause the juices to escape during boiling.

Step 1

Step 2

Heat a pot over medium-high heat. Sear all sides of the pork belly until golden brown. This ‘pre-searing’ step helps to seal in the juices and enhance the flavor.

Step 2

Step 3

Once the pork belly is seared, pour the entire bottle of makgeolli (1L) into the pot. Ensure the makgeolli covers at least two-thirds of the pork, or fully submerges it if possible. Cover the pot and simmer on medium-low heat for 30 minutes. The alcohol in the makgeolli will evaporate, leaving behind enzymes that tenderize the meat, making the bossam exceptionally soft.

Step 3

Step 4

During the boiling process, add 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce to the pot. These will add a savory depth and umami to the bossam.

Step 4

Step 5

Add the 13 whole garlic cloves to the pot while the pork is boiling. They will infuse the pork with a gentle aroma and sweetness. If you don’t have whole garlic, you can skip this step.

Step 5

Step 6

Flip the pork belly every 10-15 minutes while it’s boiling. This ensures even cooking and helps maintain a consistently tender texture throughout the meat.

Step 6

Step 7

While the bossam is boiling, prepare the side dish. This recipe includes a simple shredded green onion salad. You can also use thinly sliced cabbage or perilla leaves if you prefer.

Step 7

Step 8

In a bowl, combine the shredded green onions with 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp vinegar, and ½ Tbsp sugar. Gently toss everything together until well combined. Be careful not to overmix, so the green onions remain crisp.

Step 8

Step 9

Remove the bossam from the pot after 30 minutes of simmering. To check for doneness, insert a skewer or fork into the thickest part; if it goes in easily and no pink liquid runs out, it’s ready. Slice the boiled pork belly into bite-sized pieces.

Step 9

Step 10

As you slice the bossam, you’ll notice it’s very juicy. This is a sign of perfectly tender and moist meat, a result of the makgeolli poaching.

Step 10

Step 11

Finally, prepare the dipping sauce. Mix 1 Tbsp ssamjang with 4 Tbsp water and a pinch of black pepper. Stir well until smooth. You can add minced garlic or a touch of gochujang to the sauce for extra flavor. Serve your delicious makgeolli bossam with the prepared salad, and other accompaniments like salted shrimp, garlic slices, and ssamjang for a complete and satisfying meal!

Step 11



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