How to make Bossam

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs are often less expensive.

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🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami, while soy sauce is a more accessible option.

Cut off any hanging parts of the pork belly.

Quarter the apple and remove the seeds.

Cut the onion in half.

Cut the spring onions in half, using mostly the white part.

Season the pork belly with salt and pepper on all sides.

In a large pot, add 6 cups of water, the apple, onion, garlic, and spring onions.

Bring the pot to a boil.

Once boiling, add the pork belly to the pot to retain flavor.

Add 1/2 tablespoon of ginger powder and 1 tablespoon of coffee to the pot.

Add 3 tablespoons of ten Jeung to the pot and stir to combine.

After boiling for 15 minutes, reduce the heat to medium-low and cover the pot, cooking for an additional 30 minutes.

In a separate pan, heat 2 tablespoons of olive oil over medium-low heat.

Add 4 tablespoons of minced garlic to the pan and sauté to mellow the garlic flavor.

Stir in 3 tablespoons of honey and mix well.

Add 1 tablespoon of fresh lemon juice to the garlic mixture and stir.

Once the pork is done, remove it from the pot and cut it into pieces.

Serve the pork with kimchi and spicy radish salad on the side.

Drizzle the honey garlic sauce over the pork before serving.

Wrap the pork in lettuce with kimchi and radish salad before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens