2024. 8. 23. 08:12ㆍ카테고리 없음
Bossam, a popular Korean dish, is a delightful combination of tender pork belly, flavorful spices, and crisp vegetables, all wrapped together in a fresh leaf of lettuce or cabbage. This dish is beloved for its savory, slightly sweet, and aromatic taste, making it a staple in Korean cuisine. Whether you're cooking for family or hosting a dinner party, this recipe will help you create a memorable meal. This recipe serves 4 people and includes some secret tips to elevate the flavor of your bossam.
Ingredients (Serves 4)
- 1.2 kg of pork belly
- 2 liters of water
- 1/2 cup of rice wine (mirin)
- 2 tablespoons of soy sauce
- 1 tablespoon of doenjang (Korean soybean paste)
- 1 tablespoon of instant coffee powder (optional, for depth of flavor)
- 1 tablespoon of sugar
- 10 garlic cloves (smashed)
- 1 large onion (quartered)
- 1 apple (quartered)
- 5 ginger slices
- 3 green onions (cut into large pieces)
- 1 teaspoon of whole black peppercorns
- 3 dried bay leaves
- 3-4 slices of dried jujube (optional)
- Sesame oil and sesame seeds (for garnish)
For the Wraps and Accompaniments:
- Fresh lettuce or napa cabbage leaves
- Ssamjang (Korean dipping sauce)
- Kimchi
- Raw garlic slices
- Sliced chili peppers
1. Prepare the Pork Belly
Start by thoroughly rinsing the pork belly under cold water. Pat it dry with paper towels. This step ensures that the pork is clean and ready to absorb the rich flavors from the broth.
2. Make the Broth
In a large pot, bring 2 liters of water to a boil. Add the rice wine, soy sauce, doenjang, instant coffee powder, and sugar. Stir until the ingredients are well dissolved. The instant coffee is a secret ingredient that adds a subtle depth to the broth, enhancing the overall flavor without overpowering it.
3. Add Aromatics to the Broth
Once the broth is well mixed, add the garlic, onion, apple, ginger, green onions, black peppercorns, bay leaves, and dried jujube slices. These ingredients infuse the pork belly with a well-rounded, aromatic flavor. The apple and jujube provide a natural sweetness that complements the savory elements of the dish.
4. Simmer the Pork Belly
Carefully place the pork belly into the seasoned broth. Lower the heat to a gentle simmer, cover the pot, and cook the pork for about 1.5 to 2 hours. The slow cooking process ensures that the pork becomes tender and infused with the flavors from the broth. Check occasionally to make sure the pork is cooking evenly and not sticking to the pot.
5. Rest and Slice the Pork
Once the pork is fully cooked and tender, remove it from the broth and let it rest on a cutting board for about 10 minutes. Resting allows the juices to redistribute within the meat, making it more succulent when sliced. After resting, slice the pork belly into thin, bite-sized pieces.
6. Prepare the Wraps
While the pork rests, prepare the fresh lettuce or napa cabbage leaves, along with any desired accompaniments such as ssamjang, kimchi, and sliced garlic or chili peppers. These elements add texture and additional layers of flavor to each wrap.
7. Serve and Enjoy
Arrange the sliced pork belly on a serving plate, garnished with a drizzle of sesame oil and a sprinkle of sesame seeds. Serve alongside the prepared wraps and accompaniments. To eat, place a piece of pork in a lettuce or cabbage leaf, add a dab of ssamjang, some kimchi, and a slice of garlic or chili pepper, then wrap and enjoy!