Chuseok Special! Soft Octopus and Lean Pork Bossam Recipe
The Best Choice for a Bountiful Harvest Festival! Secrets to Boiling Octopus and Making Tender, Lean Pork Bossam
The star of any holiday table! Learn the secrets to perfectly preparing tender, moist pork bossam with no gamey smell, and delicious boiled octopus, loved by the whole family. Anyone can make this successfully.
Chewy and Tender Octopus Ingredients- 1 fresh octopus (size adjustable)
- Coarse salt (for cleaning)
- Flour (for cleaning)
- 1/4 Korean radish (cut into large pieces)
- 1 piece of dried kelp (approx. 10×10 cm)
Pork Bossam Ingredients (Fat Rendered)- 1kg pork (neck or belly recommended, lean cut)
- 1 stalk of green onion (cut into large pieces)
- 1 onion (unpeeled)
- 3 bay leaves
- Approx. 10 whole black peppercorns
- 4 cups water (approx. 800ml)
- 1 tablespoon doenjang (soybean paste)
- 1kg pork (neck or belly recommended, lean cut)
- 1 stalk of green onion (cut into large pieces)
- 1 onion (unpeeled)
- 3 bay leaves
- Approx. 10 whole black peppercorns
- 4 cups water (approx. 800ml)
- 1 tablespoon doenjang (soybean paste)
Cooking Instructions
Step 1
The first step to preparing octopus! Remove the innards and rinse the octopus under cold water. Generously add coarse salt and flour, then rub vigorously to clean. This removes impurities and slimy mucus, ensuring a cleaner boil.
Step 2
Making the boiling liquid for octopus! In a pot, combine 1.5 cups of water (approx. 300ml), large chunks of Korean radish, and dried kelp. Bring to a boil. Once boiling, add the cleaned octopus. Gently dip and pull the tentacles in and out of the hot water 3-4 times. This technique is key to achieving beautiful, rounded tentacles.
Step 3
While holding the shaped tentacles, carefully submerge the octopus head into the pot. Once the water returns to a boil, reduce the heat to medium-low and ensure the octopus is fully submerged.
Step 4
Boil the octopus for about 15-20 minutes (adjust time based on size). It’s cooked when a skewer inserted easily pierces the thickest part. Once boiled, don’t rinse immediately with cold water. Instead, remove it from the pot and let it cool slightly.
Step 5
Your chewy and delicious boiled octopus is ready! Slice it into bite-sized pieces for an elegant holiday dish.
Step 6
Making lean pork bossam! Pat the pork dry thoroughly with paper towels to remove any excess blood. Place the pork in a cold, dry pan over medium-low heat and slowly sear both sides. This process locks in the juices while rendering out unnecessary fat, resulting in a more tender and flavorful bossam.
Step 7
Prepare the aromatic sachet! Cut the green onion into large pieces and wash the onion thoroughly (skin on). Place the green onion, onion, bay leaves, and whole peppercorns into a cheesecloth or mesh bag and tie it securely. This not only helps remove any gamey odor but also makes cleanup easy.
Step 8
Boiling the flavorful bossam! Add 4 cups of water (approx. 800ml) to a pot. Add the seared pork, the aromatic sachet, and dissolve 1 tablespoon of doenjang (soybean paste) in the water. Doenjang plays a crucial role in eliminating porky odors and enhancing the flavor. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 40-50 minutes until tender.
Step 9
Check for doneness. Insert a skewer into the thickest part of the pork; if clear juices run out, it’s cooked. If pink liquid appears, continue simmering. Once cooked, remove the bossam from the pot and let it cool slightly. Slice into desired pieces. Be careful as it can crumble if sliced while too hot.
Step 10
Tender and delicious pork bossam is complete! Serve with kimchi, ssamjang, salted shrimp, and other accompaniments for a truly festive and satisfying meal.
