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Bossam

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 715 kcal

Ingredients
  

  • 500 g Pork shoulder or pork belly
  • 3 tbsp Cooking wine
  • 1 L water if you have beer, you can use beer instead of cooking wine and water
  • 30 g Ginger
  • 1 tbsp Doenjang Korean soybean paste
  • 1 tsp Black pepper
  • 1 tbsp Instant coffee
  • 1 tbsp Saeu-jeot fermented small shrimp
  • 1 tbsp Ssamjang seasoned soybean paste
  • Lettuce or perilla leaves for wrapping

Instructions
 

  • To remove excess blood and reduce any gamey odor, soak the pork in warm water for 10 minutes. Drain and pat dry with paper towels.
  • Peel off and chop up ginger into chunks in 3-4cm.
  • In a large pot, add 1 liter of water and cooking wine, then mix in: doenjang, instant coffee, chopped ginger, and black pepper. Bring the water to a boil over high heat. Add the pork and let it simmer for 45 minutes on medium-low heat.
  • Remove the pork from the broth and let it rest for a few minutes. Slice it into thin bite-sized pieces.
  • Serve the sliced pork with saeu-jeot or ssamjang for dipping. Wrap the pork in lettuce or perilla leaves, adding ssamjang or kimchi for extra flavor.