Spicy Gochujang Garlic Bossam
Super Easy Bossam Recipe: Making Spicy and Sweet Gochujang Garlic Bossam
Among the two recipes prepared, along with Doenjang Bossam, the ‘Gochujang Garlic Bossam’ introduced first is a dish you can enjoy elegantly at home for special occasions. The fantastic harmony of gochujang and garlic whets the appetite, and the rich flavor of tender pork belly adds a special taste.
Bossam Ingredients- 1 lb (600g) Pork Belly Roll
- 2-3 Tbsp Cooking Oil
- 720ml Water
- 15g Ginger (sliced)
- 2-3 Bay Leaves
- 7g Whole Peppercorns
Gochujang Garlic Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 2 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 200g Whole Garlic Cloves (peeled)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 2 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 200g Whole Garlic Cloves (peeled)
Cooking Instructions
Step 1
Heat 2-3 tablespoons of cooking oil in a wide pan or pot over medium heat.
Step 2
Place the pork belly roll in the pan and sear all sides until golden brown. Make sure to brown the top, bottom, and sides. Searing the exterior helps to lock in the juices, ensuring a more tender and moist texture.
Step 3
Without draining the rendered fat from the pan, add 720ml of water. Prepare a sachet by placing 15g of sliced ginger, 2-3 bay leaves, and 7g of whole peppercorns into a cheesecloth or mesh bag. Add this sachet to the pot. (If you don’t have a sachet, you can add these aromatics directly to the pot.)
Step 4
In a separate bowl, combine 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of corn syrup, 1 tablespoon of sugar, and 1 tablespoon of sesame oil. Mix well to create the sauce base. Add this sauce base and the 200g of peeled whole garlic cloves to the pot, and stir to combine with the water and aromatics.
Step 5
Cover the pot with a lid and simmer over medium heat for about 20 minutes. In the meantime, flip the pork belly occasionally to ensure it cooks evenly and absorbs the sauce. This simmering process will help the sauce cling beautifully to the pork.
Step 6
After simmering for about 20 minutes, remove the lid and reduce the heat to low. Continue to simmer uncovered for another 10 minutes, flipping the pork belly regularly to prevent burning and ensure even reduction of the sauce. Once done, remove the pork from the pot and let it rest for a few minutes to cool slightly.
Step 7
Transfer the cooked pork belly to a plate and allow it to cool down slightly. This resting period helps the meat hold its shape when sliced, preventing it from falling apart.
Step 8
Meanwhile, keep the remaining sauce in the pot simmering over low heat to thicken slightly.
Step 9
Gently mash the whole garlic cloves in the simmering sauce using the back of a spoon or a fork. This will release more of their flavor into the sauce, creating a richer and more delicious condiment.
Step 10
Once the pork belly has cooled slightly, slice it thinly into bite-sized pieces. Using a sharp knife will result in cleaner, more appealing slices.
Step 11
Arrange the sliced bossam on a serving plate. Doesn’t it look appetizing?
Step 12
Finally, pour the reduced gochujang garlic sauce generously over the sliced bossam to finish. Your delicious Spicy Gochujang Garlic Bossam is ready to be enjoyed! For an even better experience, serve it with pickled radish wraps, ssamjang, fresh garlic slices, and other accompaniments.
