Simple Pork Belly Bossam
Pork Belly Bossam for Absolute Beginners
Are you tired of always grilling pork belly? Now, enjoy it as tender and juicy bossam! This super simple pork belly bossam recipe is perfect for busy individuals who don’t have time to grocery shop after work or need a quick yet delicious meal. It can be made impressively even with a simplified method, making it stress-free for even the most novice cooks.
Main Ingredients- Pork belly 600g
- Water 3 cups
Aromatics & Seasonings- Doenjang (Korean soybean paste) 1 Tbsp
- Green onions 2 stalks
- Minced garlic 1/2 ~ 1 Tbsp
- Ginger (small) 1/2 piece
- Instant coffee 1 Tbsp
- Cheongju (rice wine, or cooking wine/soju) 1 small cup
- Salt to taste
- Seasoned salted shrimp (saeujeot) paste, a little
- Doenjang (Korean soybean paste) 1 Tbsp
- Green onions 2 stalks
- Minced garlic 1/2 ~ 1 Tbsp
- Ginger (small) 1/2 piece
- Instant coffee 1 Tbsp
- Cheongju (rice wine, or cooking wine/soju) 1 small cup
- Salt to taste
- Seasoned salted shrimp (saeujeot) paste, a little
Cooking Instructions
Step 1
First, prepare 600g of fresh pork belly. Pork belly with a good balance of fat and meat will be the most tender and flavorful when made into bossam.
Step 2
Having all the ingredients and seasonings for boiling the bossam measured and ready beforehand will make the cooking process much smoother.
Step 3
Pour 3 cups of water into a deep pot. Add 1 Tbsp of doenjang, 1/2 to 1 Tbsp of minced garlic, 1/2 piece of ginger, and 1 small cup of cheongju. The doenjang and cheongju help eliminate any gamey odors from the pork and add depth of flavor.
Step 4
Once the water starts boiling (takes about 5 minutes), gently place the pork belly strips into the pot, one by one. Avoid dumping them all in at once; adding them individually and stirring helps ensure the meat cooks evenly and prevents slices from sticking together.
Step 5
Cooking the pork belly by gently swirling it, similar to how you would cook shabu-shabu, will cook it much faster. This not only saves time but also helps retain its moisture, keeping it incredibly juicy.
Step 6
Break the 2 prepared green onions into large, rustic pieces with your hands and add them to the pot. This is a great time-saver and infuses the meat with a lovely aroma. (Also add 1 Tbsp of instant coffee at this stage. Coffee helps to tenderize the meat further.)
Step 7
Cover the pot and let it simmer for about 10 more minutes until your delicious pork belly bossam is ready. You can use pork neck (moksal) instead of pork belly, and the method remains the same for equally tender and tasty bossam.
Step 8
Isn’t that simple? This pork belly bossam is so easy that even beginner cooks can achieve fantastic results. Give it a try!
Step 9
Don’t worry if you don’t have fresh garlic or pickled chili peppers. Even this simple boiled version is incredibly delicious on its own.
Step 10
Serve with freshly cooked rice, washed fermented napa cabbage (mungunji), braised burdock root, minced garlic, and a dollop of seasoned salted shrimp paste. Wrap a piece of the tender bossam in the tangy cabbage and enjoy the truly exceptional taste of pork belly bossam!
