German Version

Bossam Recipe Soft Boiled Pork Belly

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Copyright: RyuKoch

Serving(s): 4

Ingredients

Doenjang (Soybean Paste) * 8 Tbsp
Gochugaru (Korean Chillipowder) * 4 Tbsp
Ginger 4 Tsp
Garlic Clove 40 Clove
Pork Belly 4 kg
Water 8 Litre
Sugar 4 Tbsp
Onion 8 Piece

Equipment

Sharp Knife * 1 Stück
Cutting Board * 1 Stück
Pot * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 250
Difficulty: 2/3
Country: koreanisch
Category: Hauptgericht
Preparation: 10 Min.
Cooking Time 60 Min.
Total Time 70 Min.
no responsibility can be taken for this information

Preparation

  1. Quarter the onions, take off the shell from the garlic and chop the pork belly to your liking. It should fit into one pot.

  2. Add the water as well as the other ingredients. It doesn’t necessarily have to be 2 Litres of water, the meat should be completely covered in water.

  3. Bring everything to a boil and cook it with the lid closed on medium heat for one hour.

  4. After one hour the meat should be cooked. You can check this by poking into the pork belly. It should easily slide.

  5. Take the piece out of the pot and put it onto a cutting board. The broth can be discarded.

  6. Chop the Bo-Ssam into thin slices, as pictured. Be careful with your hands as the pork belly is probably very hot.

  7. Eat the Bossam with salad leaves, rice and other sides. Just put some rice with a slice of meat and other sides onto a salad leaf and put it into your mouth.

Bo-Ssam is a typical Koeran dish where the meat is boiled and not fried. Cooked meat is generally healthier than fried meat. Fried meat can burn and that can increase the risk of cancer. I’m telling you - as soon as you’ve tried this juicy piece of meat you’ll love this dish. The tender cooked pork belly will literally melt in your mouth. It’s recommended to use a pressure cooker or a good rice cooker. That way the meat will be even more tender. With this recipe I show you the preparation with a regular pot. The preparation takes quite a bit, but that is due to the long cooking time. Apart from that the dish is very easy to make. 

How it’s served

You eat this meat with a bit of rice and a salad leaf. In Korea this variation is known as “Ssam”.  Following that you add other sides such as kimchi, soy onions or other yummy banchan. 

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