How to cook Pork Belly's bossam.

"Pork Belly's bossam., Korean Pork Belly (Bossam), How to Make Bossam"

October 21, 2021 2 min read

Korean Pork Belly (Bossam)

Dalgano - Recipes Korean This incredibly delicious Korean Pork Belly Salad marks a fine line between snacking and indulgence, a line you may not have known. The lean, fatty pork is a rich delicacy for meat lovers, while the crunchy salad, pickled radish, and sweet rice ensure balance and bright flavors.

Best served with the family so that dinner can make their own wraps to their liking: put rice in wraps or enjoy as a garnish, use a little sauce or fold in pickled radishes. Rice in the wrapper, a dash of very tasty sauce, and three or four slices of almost perfect radish, like little Korean tacos.

Although cooking takes time, the wrappers can be put together for a simple dinner very quickly if you prepare the meats and pickles and store them in the refrigerator. Once you try this recipe, you may fall in love with the whole concept and start playing around with different types of meats, seasonings, and overall flavor profiles. The possibilities are endless.

You May Like: How to Make Dalgona or Dalgano Recipes

Bossam

Ingredients

For Pork Belly:

3 ounces whole ginger root
3 tablespoons doenjang (Korean soybean paste)
1 onion, quartered
4 spring onions, white part only, coarsely chopped
6 cloves of garlic, crushed
2 tablespoons of honey
1 teaspoon gochujang (Korean chili paste)
2 1/2 pounds skin-on pork belly

For the pickled radish:

8 ounces Korean white radish, peeled and chopped
2 tablespoons Korean apple cider vinegar, or rice vinegar
2 tablespoons sugar
2 teaspoons Szechuan chili powder
1 clove garlic, finely grated
2 teaspoons kosher salt

For the sauce:

2 tablespoons of doenjang
1 tablespoon gochujang
1 tablespoon mirin
1 teaspoon sesame oil
1 clove garlic, finely grated
2 teaspoons sesame seeds

For serving:

Steamed sweet rice
Whole red or green leaf lettuce
Perilla leaf, optional

How to Make Bossam

Gather the ingredients.
Finely grate 1 ounce of whole ginger and roughly chop another 2 ounces.
Place the ginger, doenjang, shallots, scallions, garlic cloves, honey, gochujang, and prepared pork belly in a 5-quart (or larger) saucepan with a lid.
Add water to cover the bacon.
Stir occasionally to distribute ingredients, bring to a boil over high heat. reduce when it boils then cover and leave for 2 hours.
To prepare the cucumbers, simply combine white radish, Korean apple cider vinegar, sugar, Sichuan chili powder, cloves, and kosher salt in a bowl and place in the fridge until ready to serve.
When the bacon is cooked, place the bacon on a foil-lined baking sheet. Discard the cooking liquid along with the flavoring ingredients. Preheat oven to 350 F.
Bake the pork in the oven for about 30 minutes.
While the pork is roasting
Mix all the sauces in a small bowl.
Wash and dry lettuce and perilla leaves. Arrange on a plate.
When the bacon has caramelized, cut it to your liking and serve immediately with the garnish.