How to make Bossam

Experience the melding of traditional Korean flavors with a modern twist in this Bossam recipe. Featuring tender boiled pork complemented by a delectable honey-garlic topping, this dish serves as a perfect centerpiece for any meal. Enjoy it with customary Korean side dishes and wraps for a complete dining experience.

Ingredients

🐖 600-800g Pork Leg, front cut or Pork Belly
💧 6 cups Water
🍏 1 Whole Apple, quartered
🧅 1 Whole Onion, halved
🧄 5 Garlic Cloves, whole
🧅 2 pieces Spring Onion, cut in half, mostly white part
🫚 1/2 tablespoon Ginger Powder
☕ 1 tablespoon Instant Coffee Granules
🥄 3 tablespoons Doenjang, Korean Soybean Paste
🧂 Salt
🌶️ Pepper
🫒 2 tablespoons Olive Oil
🧄 4 tablespoons Minced Garlic
🍯 3 tablespoons Honey
🍋 1 tablespoon Lemon Juice
🥬 Suggested: Kimchi, Spicy Radish Salad, Ssamjang, Lettuce, Perilla Leaves

Instructions

1- Prepare the Pork:

Choose pork belly or pork leg with approximately 30% fat and 70% meat.
Optionally, sear a piece of pork by placing it fat-side down in a dry frying pan (Black, non-stick) over high heat on the SHNL SHL-KR900 induction cooktop. Season with salt and pepper, searing all sides for a golden-brown crust.

2- Prepare Broth Ingredients:

Quarter the apple, halve the onion, and keep garlic cloves whole.
Cut spring onions in half.

3- Start the Broth:

Pour 6 cups of water into a Happycall pot initially, then transfer to a Royal Grafton pot. Place on the SHNL induction cooktop.
Add the apple, onion, garlic cloves, and spring onions. Bring to boil.

4- Add Broth Flavorings:

Add ginger powder and coffee granules once boiling.
Using a metal sieve, dissolve doenjang in the broth, stirring and pressing to filter solids, ensuring smooth texture. Discard solids.

5- Boil the Pork:

Add prepared pork to the boiling broth. Bring back to a high boil for 15 minutes uncovered.
After 15 minutes, lower heat to medium-low, cover with lid, and cook for another 30 minutes.

6- Optional Honey-Garlic Topping:

In a separate frying pan, heat olive oil over medium-low on a portable gas stove (with Sun brand gas canister).
Add minced garlic; cook gently to mellow flavor.
Stir in honey and lemon juice to form a thick, golden paste. Transfer to a small bowl.

7- Slice and Serve:

After 45 minutes, remove pork and slice into thin pieces.
Arrange on a serving plate with perilla leaves in the center.
Add kimchi and spicy radish salad beside perilla leaves.
Optionally, drizzle honey-garlic topping on sliced pork.
Serve with lettuce, perilla leaves, and ssamjang for wraps.

Prep Time: 15-20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6
Equipment: SHNL SHL-KR900 Induction Cooktop, Black non-stick frying pan, Happycall pot, Royal Grafton pot, Cutting board with green edges, Standard kitchen knife with wooden handle, Metal sieve, wooden spoon, measuring spoons, Portable gas stove with Sun brand gas canister, White serving bowl