Do not cook broth hard
Sprinkling water pulls the meat together and makes the surface dry. Gentle simmers cooks fat and connective tissue more evenly.
Korean Recipe
Bossam
An aromatic Doenjang-Sud cooks the pig belly just below the boiling point. Short rest in the brew keeps the meat juicy and facilitates thin cutting.
Total time
1 hr 45 min
Calories
710 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Korean pig belly for wrapping
Bossam describes the wrapping of cooked pork with leaves and spicy side dishes. Unlike saggyeopsal, the pig belly is not grilled here, but gently cooked as suyuk in an aromatic brew. A good bite contains meat, crispy leafy vegetables, kimchi and only little ssamjang. Thus fat, acid, freshness and fermented spice meet each other.
Lunch
Dinner
Meat
Korean Recipes
Recipe
Bossam
Bossam serves gently gardened, juicy pork belly in salad and cabbage leaves with kimchi, garlic, chilli and strong Szamjang.
Ingredients
6 servings
Method
-
1
Boil Sud
Boil water with doenjang, onion, spring onions, garlic, ginger and peppercorns in a wide pot.
-
2
Gently cook the pig belly
Add meat, boil again briefly and reduce the heat immediately. Simmer gently for 55 to 65 minutes with a slightly open lid, do not boil.
-
3
Check delicacy and temperature
A knife should slide into the meat with little resistance; at least 75 °C should be reached in the core. Cook very thick pieces for 10 minutes longer if necessary.
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4
Let it rest in the South
Pull the pot from the stove and let the pig belly rest in the broth for 10 minutes. Then lift out and pat the surface dry.
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5
Cut across the fiber
Cut meat into about 5 mm thin slices. Too thick pieces dominate the wrap, too thin disintegrate easily.
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6
Arrange Side dishes
Place cabbage and lettuce leaves, kimchi, ssamjang, garlic and chilli on the table in separate bowls. Arrange the meat warm on a plate.
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7
Bossam eating right
Cover one leaf with a slice of meat, little samjang, kimchi and optional garlic as well as chilli, fold compactly and eat as a bite.
Kitchen know-how
Tips for Bossam
Cut only after resting
Ten minutes in the hot brew balance the temperature and hold more juice in the meat when it is then cut open.
Variations
How to adapt this recipe
Replace the pig belly with an equally heavy piece of neck. The result is a little leaner, but remains juicy by the marble.
Mix a mild sauce of grated garlic, rice syrup, rice vinegar and little soy sauce and sparingly pour over the sliced meat.
Nutrition per serving
710kcal
19.0 gCarbohydrates
34.0 gProtein
56.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bossam
Suyuk refers to the cooked, sliced meat. Bossam is the napkin in which this meat is wrapped with leaves, kimchi and spice paste.
The fermented paste seasons the brew and softens the strong pig smell. The meat tastes savoury, but not like a Doenjang stew.
No. Fresh lettuce or cabbage leaves work. Slightly salted, rinsed cabbage leaves are softer and correspond to a common napkin.
The meat can be cooked a few hours before. It remains uncut in some broth and is slowly warmed before serving.
Typical are a slice of meat, kimchi or radish salad, little ssamjang and optional garlic as well as chilli. Too much filling conceals the balancing of the components.
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