Smoked Pork Belly 보쌈 "Bossam" | Bringing BBQ to Korean Food

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin has less fat, while chicken thighs are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

Start by using an 8-pound Berkshire skin-on pork belly.

Flip the pork belly over to inspect the quality of the meat.

Trim any hanging pieces off the bottom of the pork belly.

Split the pork belly down the middle and then cut it into three rectangles, cutting with the grain.

Season all sides of the pork belly segments lightly with salt.

Prepare to cold smoke the pork belly instead of cooking it at high heat.

Set up a smoker with coals and a thick log on top to maintain smoke.

Cold smoke the pork belly for 2.5 to 3 hours, keeping the temperature under 100 degrees.

While the pork belly is smoking, prepare a panchan called musinche with daikon radish.

Peel the daikon radish and cut it at an angle to create matchstick-like pieces.

Place the radish slices in a mixing bowl and season them heavily, then let them sit to pull out extra liquid.

Cut scallions by splitting the green and white parts, mincing the white part and cutting the green at an angle for aesthetics.

Add a small amount of fish sauce to the radish mixture for depth of flavor.

Check the seasoning and spice level of the musinche by tasting as you mix.

Add sesame seeds and the minced scallions to the radish mixture and mix well.

Pack the musinche into a tight container for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens