Bossam (Korean-style Boiled Pork)
This is an authentic Bossam recipe where pork belly and pork shoulder are prepared according to their specific textures using brine and shio-koji (salted rice malt), then slowly simmered with aromatic vegetables, miso, and a secret ingredient—instant coffee. By cooking on very low heat without letting the water reach a boil and allowing it to rest in the residual heat, the meat becomes incredibly tender, moist, and juicy. It is a superb Korean dish best enjoyed wrapped in lettuce with homemade miso sauce, kimchi, and various aromatics.
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🍳 Cooking Flow
Marinate the pork belly in brine and the pork shoulder in shio-koji for 2 hours in the refrigerator, then let them come to room temperature for 15 minutes. → Place the meat in a pot with aromatic vegetables, miso, coffee, and sake; add water until the meat is submerged and bring to medium heat. → Skim off the scum just before it boils, place a drop-lid (otoshibuta) on top, and simmer quietly on very low heat for 1 hour (turn the meat over halfway through). → Turn off the heat and let the meat rest in the cooking liquid with the lid on for 30 minutes to ensure it finishes moist and uniform throughout using residual heat. → Slice the meat into bite-sized pieces and serve with miso sauce, lettuce, and aromatic vegetables.
Cooking Steps
Brief Cooking Order
Marinate the pork belly in brine and the pork shoulder in shio-koji for 2 hours in the refrigerator, then let them come to room temperature for 15 minutes. → Place the meat in a pot with aromatic vegetables, miso, coffee, and sake; add water until the meat is submerged and bring to medium heat. → Skim off the scum just before it boils, place a drop-lid (otoshibuta) on top, and simmer quietly on very low heat for 1 hour (turn the meat over halfway through). → Turn off the heat and let the meat rest in the cooking liquid with the lid on for 30 minutes to ensure it finishes moist and uniform throughout using residual heat. → Slice the meat into bite-sized pieces and serve with miso sauce, lettuce, and aromatic vegetables.
Introduction
This is an authentic Bossam recipe where pork belly and pork shoulder are prepared according to their specific textures using brine and shio-koji (salted rice malt), then slowly simmered with aromatic vegetables, miso, and a secret ingredient—instant coffee. By cooking on very low heat without letting the water reach a boil and allowing it to rest in the residual heat, the meat becomes incredibly tender, moist, and juicy. It is a superb Korean dish best enjoyed wrapped in lettuce with homemade miso sauce, kimchi, and various aromatics.
Step 1
Mix 200ml of water, 1 teaspoon of sugar, and 1 teaspoon of salt in a plastic bag to make the brine. Add the pork belly, massage to combine, then squeeze out the air and seal the bag.
Step 2
In a separate plastic bag, add the pork shoulder and 2 tablespoons of shio-koji. Rub the shio-koji thoroughly into the meat, then squeeze out the air and seal the bag.
Step 3
Place the bagged pork belly and pork shoulder on a tray and marinate in the refrigerator for about 2 hours.
Step 4
After 2 hours, remove from the refrigerator and let sit at room temperature for about 15 minutes to take the chill off the meat.
Step 5
Prepare the aromatic vegetables for the cooking liquid. Cut the onion into quarters and slice the ginger. Crush the garlic cloves with the flat side of a knife and remove any large sprouts (cores).
Ingredients List
Important Notes
Pork belly, which is fatty and tenderizes easily, is kept juicy with brine, while the lean and prone-to-dryness pork shoulder is kept moist and tender by the enzymes in shio-koji. You can make this using just one of the cuts if preferred. 💡
When simmering, never let the liquid boil vigorously. Keeping the heat at a very low level (85-90°C) where the surface just gently ripples is the key to preventing the meat from shrinking and hardening. ⚠️
The miso and instant coffee added to the liquid mask the pork's gamey smell while adding depth, aroma, and a beautiful color. 🔥
After boiling for 1 hour, do not remove the meat immediately; soaking it in the cooking liquid for 30 minutes of residual heat cooking ensures the meat juices are locked in, resulting in a moist center. ⏱️
If you let the remaining cooking liquid cool and skim off the solidified fat on the surface, you can reuse it as a delicious soup base by adding more vegetables or seasonings. 🍳
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