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