Chef Im Sung-geun’s Ultimate Bossam (Boiled Pork Belly) with Shrimp Paste Dipping Sauce
A Must-Try Bossam Recipe by Chef Im Sung-geun, Paired with a Flavorful Shrimp Paste Sauce
As the kimchi-making season arrives, it’s time for bossam – a celebratory dish that makes any meal feel like a feast! While I’ve enjoyed many bossam recipes before, trying Chef Im Sung-geun’s version was a revelation. It’s truly an ultimate bossam experience that will blow your mind! This recipe is exceptionally delicious, and I highly recommend you try it at least once. The tender, succulent pork belly, combined with the savory and slightly spicy shrimp paste sauce, creates a harmonious flavor profile that is simply irresistible.
Bossam Ingredients- 2 geun (approx. 1.2kg) Pork Belly (whole piece)
- 1 Apple
- 1 Onion
- 7 cloves Garlic
- 1 piece Ginger (thumb-sized)
- 1 Scallion (green onion)
- 3 Bay Leaves
- 7 whole Peppercorns
- 2 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Instant Coffee (granulated coffee is fine)
- 100ml Soy Sauce
- 50ml Corn Syrup (or other liquid sweetener)
- 1 liter Water
Shrimp Paste Dipping Sauce (Teaspoon Measurement)- 3 tsp Shrimp Paste (solid parts)
- 1 tsp Shrimp Paste (brine)
- 2 tsp Water
- 1 tsp Gochugaru (red pepper flakes)
- 1 tsp Chopped Scallions
- 1 tsp Toasted Sesame Seeds
- 3 tsp Shrimp Paste (solid parts)
- 1 tsp Shrimp Paste (brine)
- 2 tsp Water
- 1 tsp Gochugaru (red pepper flakes)
- 1 tsp Chopped Scallions
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, thoroughly wash the 2 geun (approximately 1.2kg) of whole pork belly under running water. After rinsing, cut the pork belly in half lengthwise. Place the pork pieces into a thick, large pot, ensuring they fit snugly.
Step 2
Now, let’s add the aromatics and seasonings to go with the pork. Core the apple and cut it into 6 wedges. Cut the onion into 4 wedges. Slice the ginger into thin pieces (about the size of one garlic clove). Lightly smash the whole garlic cloves with the flat side of a knife. Cut the scallion into large pieces. Add 100ml (about half a cup) of soy sauce, 2 tablespoons of doenjang, 1 tablespoon of instant coffee (or ground coffee), 3 bay leaves, and 7 whole peppercorns over the pork.
Step 3
Pour in 1 liter (approximately 5 cups) of water, enough to generously cover the ingredients. Turn the heat to high and cover the pot with a lid. Once the water comes to a rolling boil, reduce the heat to medium and simmer for 20 minutes. Then, add 50ml of corn syrup, continue simmering for another 15 minutes, and finally, reduce the heat to low and cook for a final 15 minutes. The total cooking time will be about 50 minutes.
Step 4
Carefully remove the cooked pork from the pot and place it on a rack to cool slightly. Rinse the pork briefly under cold running water. This ‘shower’ might sound unusual, but it’s a crucial step that firms up the texture, making the meat delightfully chewy, and locks in the juices, ensuring maximum flavor and moisture.
Step 5
While the pork is cooking, let’s prepare the delicious shrimp paste dipping sauce. In a small bowl, combine 3 teaspoons of the solid parts of shrimp paste with 1 teaspoon of the shrimp paste brine. Add 2 teaspoons of water, 1 teaspoon of gochugaru (red pepper flakes), 1 teaspoon of chopped scallions, and 1 teaspoon of toasted sesame seeds. Mix everything well until thoroughly combined. This simple yet incredibly flavorful sauce is now ready!
Step 6
You might wonder if the bossam will be too salty or sweet with the inclusion of soy sauce and corn syrup. Rest assured, it’s perfectly balanced! The combination of aromatics and spices effectively removes any porky smell, while the soy sauce and corn syrup enhance the savory depth and tenderness of the meat without making it overtly salty or sweet. It’s a subtle yet complex flavor profile.
Step 7
What’s a bossam feast without a spread of delicious accompaniments? Gather some perilla leaves (kkaennip), pickled garlic stems (dallae jangajji), traditional kimchi, refreshing baek kimchi (white kimchi), sweet and tangy pickled radish (bossam mookimchi), ssamjang (dipping paste), fresh shrimp paste, and thinly sliced garlic. Together with the succulent bossam, this creates a spread worthy of a celebration!
Step 8
Everyone at the table absolutely loved it! The compliments were endless, and the only ‘complaint’ was that I hadn’t cooked enough pork! They jokingly asked why I only made this much. Next time, I’ll definitely be buying three geun of pork to ensure there’s plenty for everyone.
Step 9
For the recipe of the accompanying sweet and tangy pickled radish (bossam mookimchi), please click the green box on the right. Enjoy your delicious meal with this incredible bossam recipe! 😀 @6940690
