This Bo Ssam Might Change Your Life

This Bo Ssam Might Change Your Life

Yuzu Garlic Bo Ssam

유자마늘보쌈

Bo Ssam [보쌈] is basically the lighter option when you’re feeling pork belly or shoulder, and if seasoned well and cooked till perfectly tender, it’s pretty unbeatable. This recipe is my own, and is pretty easy to make although getting the flavor right on the braising liquid means simmering it down for a few hours. I recommend making the liquid once and then freezing it, adding water each time you re-use it to balance it out. With each new cut of pork you cook in it, it takes on a richer and deeper flavor. What makes this recipe unique is the addition of yuja cha [유자차], or yuzu tea, which both replaces sugar or syrup as a sweetener but adds a lite citrus flavor.

Ingredients:

Yields 4 servings.

For the braising liquid:

  • 1/2 Onion
  • 1 Scallion
  • 1 trimmed Leek
  • 6 cloves Garlic
  • 2 Cinnamon sticks
  • 2 Bay Leaves
  • 2 Star Anise
  • ~1 tablespoon Whole Black pepper
  • 3 Tablespoons Doenjang [된장]
  • 1 teaspoon Mat Sul [맛술]
  • 2 tablespoons Yuja Tea [유자차] 

For the meat:

  • 1.2kg Pork Belly or Shoulder
  • Soju
  • 1 tsp Doenjang

In a large pot, bring 4 quarts of water to a rolling boil. Add onion, scallion, leek, garlic, cinnamon, bay leaf, star anise, and black pepper. All the vegetables can be chopped roughly into large pieces. Bring down to medium heat and cook until the onions are soft and translucent. Add mat sul, doenjang and then yuja tea, stirring to dissolve. Lower the heat and allow the braising liquid to simmer, optimally for a few hours.

10 minutes before cooking the pork, place it in a bowl with 1 tsp of doenjang and a splash of soju. Lightly massage the pork until the soju and doenjang have mixed and coat the meat. Put the pork in the refrigerator, and after 10 minutes, remove it and rinse off the soju mixture. Bring the braising liquid back to medium-high heat, and place the pork in. Depending on the thickness of the meat, the pork will take 20-25 minutes to cook. Remove and let rest. Slice thinly and serve with desired accompaniments.

If you want, strain the braising liquid and freeze it.


If you made this dish, let us know how it turned out. Click here for more of our Korean recipes. 

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