I personally served this dish with only 4 side dishes, only because my pantry and fridge isn't exactly stocked with Korean products on a daily basis. I would've loved to have kimchi and pickled radish on the side but my husband isn't a big fan of kimchi and I forgot to put daikon on the list when we went grocery shopping. Reminder: When purchasing Korean items, such as doenjang and gochujang, look for "Product of Korea" stamp.
I think Bossam is best eaten with other people, so share with people you like to be around with!
My recipe calls for broiling the pork belly. We're a military family renting a townhouse, and the appliances that came with the house are a little dated. The broiler is located beneath the oven and it has 3 racks for positioning food to be broiled. Keep this in mind when I start talking about which rack position to use for broiling the pork belly.
Bossam (Boiled Pork Wraps)
For the Pork
ingredients:
• 3-3.5 lbs pork belly
• half of an onion, quartered
• 9 garlic cloves, smashed
• 4" x 2" ginger, sliced
• 4 scallions, cut to 2-inch length
• 2 tbsp doenjang
• 1 tbsp cheongju or sake
• ½ tsp whole or ground black pepper
• water (approximately 8-10 cups)
ingredients:
• 3-3.5 lbs pork belly
• half of an onion, quartered
• 9 garlic cloves, smashed
• 4" x 2" ginger, sliced
• 4 scallions, cut to 2-inch length
• 2 tbsp doenjang
• 1 tbsp cheongju or sake
• ½ tsp whole or ground black pepper
• water (approximately 8-10 cups)
instructions:
1) Soak pork in cold water for 30 minutes. Rinse pork, then transfer it to a heavy-bottomed pot. Add all the ingredients into the pot and add water to cover. Bring to a boil over high heat, uncovered.
◘ tip: I added 9 cups of water.
2) Reduce heat and simmer until tender, about 2 hours. Skim off the scum especially in the first hour of cooking.
3) Transfer pork to a foil-lined broiler pan to cool.
1) Soak pork in cold water for 30 minutes. Rinse pork, then transfer it to a heavy-bottomed pot. Add all the ingredients into the pot and add water to cover. Bring to a boil over high heat, uncovered.
◘ tip: I added 9 cups of water.
2) Reduce heat and simmer until tender, about 2 hours. Skim off the scum especially in the first hour of cooking.
3) Transfer pork to a foil-lined broiler pan to cool.
For the Rub
ingredients:
• 2 tbsp doenjang
• 2 tbsp honey, preferably raw
• 2 tsp gochujang
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder
• ½ tsp sesame oil
ingredients:
• 2 tbsp doenjang
• 2 tbsp honey, preferably raw
• 2 tsp gochujang
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder
• ½ tsp sesame oil
instructions:
1) Preheat broiler.
2) While pork is resting on the broiler pan, mix all the ingredients for the rub in a bowl.
3) Using a butter knife, spread the rub all over the pork (top and the sides).
4) Place broiler pan on the middle rack (2nd rack). Leave the broiler door slightly ajar and broil pork until the top is nicely charred, about 2 minutes.
◘ tip: Check and take a peek after 1 minute. Do not let the rub burn.
5) Remove broiler pan from the broiler compartment. Let pork rest for 10 minutes, then slice pork ¼ to ½-inch thick. Serve and enjoy!
1) Preheat broiler.
2) While pork is resting on the broiler pan, mix all the ingredients for the rub in a bowl.
3) Using a butter knife, spread the rub all over the pork (top and the sides).
4) Place broiler pan on the middle rack (2nd rack). Leave the broiler door slightly ajar and broil pork until the top is nicely charred, about 2 minutes.
◘ tip: Check and take a peek after 1 minute. Do not let the rub burn.
5) Remove broiler pan from the broiler compartment. Let pork rest for 10 minutes, then slice pork ¼ to ½-inch thick. Serve and enjoy!
Recommended Side Dishes:
○ Lettuce of your choice, rice, kimchi, sliced garlic, scallions, chili peppers, pickled daikon, saeujeot, ssamjang, etc.
○ Lettuce of your choice, rice, kimchi, sliced garlic, scallions, chili peppers, pickled daikon, saeujeot, ssamjang, etc.
My Side Dishes and How to Eat:
○ Hydroponic butter lettuce, rice, store-bought ssamjang, and sliced scallions.
○ Place a lettuce leaf in your hand, add in some rice, smear some ssamjang on the rice, top with a slice of pork, and finish with some scallions. Wrap it all together, take a bite or two and enjoy!
○ Hydroponic butter lettuce, rice, store-bought ssamjang, and sliced scallions.
○ Place a lettuce leaf in your hand, add in some rice, smear some ssamjang on the rice, top with a slice of pork, and finish with some scallions. Wrap it all together, take a bite or two and enjoy!
◘ note: One hour after simmering the pork, strain the cooking liquid into a large bowl. Add 2 cups of broth in a freezer zip top bag, squeeze the air out, seal the bag, and place in the freezer for later use. This made 2 bags with 2½ cups broth and 1 bag with 2 cups broth. The broth can be used to make a delicious ramen! Recipe here.
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