Perfect Bossam (Boiled Pork Belly): The Ultimate Recipe for Kimchi Season
Bossam: An Essential Dish for Kimchi Making, Learn How to Boil it Deliciously
It’s kimchi-making season, and Bossam is an absolute must-have! I’ll show you a simple and delicious way to boil Bossam.
Ingredients
- Pork belly or shoulder for Bossam, 1kg
- Green onion (scallion), 1 stalk
- Onion, 1
- Doenjang (Korean soybean paste), 1 Tbsp
- Instant coffee, 1 Tbsp
- Bay leaves, 3-4 leaves
- Bossam spice bag (optional), 1 packet
- Water
Cooking Instructions
Step 1
Let’s make delicious Bossam, the perfect dish for the kimchi-making season! First, we’ll add aromatics to the pot to eliminate any porky smell. Roughly chop one green onion (focus on the white parts) and one onion, then place them at the bottom of the pot. Using the onion skins can add extra flavor.
Step 2
Next, add a generous tablespoon of Doenjang (Korean soybean paste). Doenjang is excellent at removing unwanted odors from the meat and also adds a savory depth of flavor.
Step 3
Now, add 1 tablespoon of instant coffee granules. Coffee is also highly effective at deodorizing meat and imparting a subtle richness. If you’re worried about bitterness, regular instant coffee works perfectly.
Step 4
If you have a pre-made Bossam spice bag, add it to the pot. These bags often contain a blend of coffee, Doenjang, bay leaves, and other spices for added aroma. However, don’t worry if you don’t have one; the ingredients already added will make a delicious Bossam on their own.
Step 5
Add 3-4 bay leaves to enhance the pork’s flavor, then pour in enough water to fully submerge the meat. Bring this mixture to a rolling boil over high heat.
Step 6
Once the water is boiling vigorously, it’s time to add the pork! To ensure even cooking and a more tender result, consider cutting the 1kg block of pork into roughly 4 large pieces before boiling. This prevents the pieces from being too thick, which would require a longer cooking time and might result in uneven doneness. These pieces will be a good size for eating and cooking.
Step 7
After adding the pork to the boiling water, maintain a high heat and cook for at least 30 minutes. This initial high-heat cooking helps to seal the exterior of the meat, retaining its juices and ensuring a tender interior.
Step 8
After 30 minutes, reduce the heat to medium-low and continue to cook for about 20 minutes. By this time, the pork should be thoroughly cooked and wonderfully tender. You’ll know it’s ready when a skewer inserted into the thickest part comes out with clear juices.
Step 9
Remove the cooked Bossam from the pot and slice it into bite-sized pieces while it’s still warm – this makes for cleaner cuts. Serve your delicious Bossam immediately with freshly made Kimchi for an unforgettable meal! It’s also wonderful with a side of Ssamjang (spicy dipping paste) or Saeujeot (salted fermented shrimp).
