Bossam Recipe | How to Cook Korean Boiled Pork Belly

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.

Cut the green onion into small pieces, including the roots for added flavor.

Cut the ends off the garlic cloves and set them aside.

Get a large pot and add 2 liters of water.

Add the green onions, garlic, bay leaves, 2 tablespoons of salt, 1 heaping tablespoon of doenjang, 2 cups of beer, 1/2 cup of soju, and 100 milliliters of sancha to the pot.

Turn the stove on high heat and cover the pot, waiting for it to boil.

Once boiling rapidly, add the pork belly to the pot.

Cover the pot again and reduce the heat to medium, boiling for 40 minutes.

After 20 minutes, flip the pork belly to ensure even cooking.

After 40 minutes, turn off the stove and let the pork belly rest for 20 minutes.

Slice the pork belly thinly for serving, or thicker if preferred.

Prepare to serve with perilla leaves, lettuce, kimchi, and ssamjang sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens