Makgeolli Bossam: Boiled Pork Wrapped with Rich Flavor
Enjoy Bossam with Tender, Fragrant Pork, Just Like a Famous Restaurant!
Discover the secret to making restaurant-quality bossam at home! This recipe utilizes Makgeolli (Korean rice wine) to eliminate any porky odors, resulting in incredibly tender and flavorful boiled pork. Serve it with a refreshing and spicy radish kimchi for a truly satisfying meal.
Makgeolli Bossam Ingredients- 1kg Pork Shoulder (front leg cut)
- 1 bottle Makgeolli (1.7L)
- 2/3 cup Soy Sauce (approx. 130ml)
- 2 Green Onions (scallions)
- 10 cloves Garlic
- 1 thumb-sized piece of Ginger
Bossam Radish Kimchi Ingredients- 1/3 Radish (approx. 300g)
- A handful of Chives
- 1/4 Onion
- 1 Korean Green Chili Pepper (Cheongyang Pepper)
- 1/2 Red Chili Pepper
Bossam Radish Kimchi Seasoning- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 1 tsp Ginger Powder (or 0.5 tsp minced ginger)
- 0.5 Tbsp Fish Sauce (anchovy)
- 0.5 Tbsp Soy Sauce (or tuna extract)
- 0.5 Tbsp Maesil Cheong (plum extract)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Toasted Sesame Seeds
- 1/3 Radish (approx. 300g)
- A handful of Chives
- 1/4 Onion
- 1 Korean Green Chili Pepper (Cheongyang Pepper)
- 1/2 Red Chili Pepper
Bossam Radish Kimchi Seasoning- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 1 tsp Ginger Powder (or 0.5 tsp minced ginger)
- 0.5 Tbsp Fish Sauce (anchovy)
- 0.5 Tbsp Soy Sauce (or tuna extract)
- 0.5 Tbsp Maesil Cheong (plum extract)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
This is a highly loved bossam recipe! Today, we’ll be preparing it with pork shoulder, known for its tender texture and lack of gamey flavor. Many have already achieved perfect bossam using this method.
Step 2
Take a 1kg piece of pork shoulder. Trim off any excess fat that might be on the surface. Also, remove any parts that won’t look appealing when sliced, ensuring a beautifully presented dish.
Step 3
Before boiling, we’ll lightly sear the pork shoulder on a pan. Gently pierce the surface of the meat several times with the tip of your knife. This helps the Makgeolli and soy sauce penetrate deeper, making the pork extra tender and moist.
Step 4
Heat a pan and place the pork shoulder on it. Sear all four sides until golden brown. Searing the exterior helps to seal in the juices, resulting in a more delicious bossam.
Step 5
Place the seared pork shoulder into a thick-bottomed pot or wok. Pour in the entire bottle of Makgeolli (1.7L). The Makgeolli will help remove any porky odor and add a wonderful depth of flavor.
Step 6
Now, let’s start boiling! Cook on high heat for 20 minutes, then reduce to medium-low heat and continue for another 30 minutes. This specific timing and heat control are crucial. Overcooking can make the pork tough, so stick to these instructions.
Step 7
While the pork is simmering, add 2 green onions, 10 cloves of garlic, and the piece of ginger to the pot. Season solely with soy sauce (2/3 cup). Even without other seasonings, the soy sauce alone provides a deep, savory flavor.
Step 8
Remember the heat adjustment: 20 minutes on high heat followed by 30 minutes on medium-low, with the lid *off*. Using a pot with a thick bottom ensures even heat distribution for better cooking. You might notice a slightly sour smell as the Makgeolli boils, which is perfectly normal.
Step 9
While the pork is boiling, let’s prepare the radish kimchi. Slice the radish thinly (about 1/3 of a medium radish) and mix it with half a cup of corn syrup and 1 tablespoon of salt. Let it sit for about 1 hour. This process draws out moisture from the radish, keeping it nice and crisp.
Step 10
After an hour, you’ll see a significant amount of water released from the radish. Drain the radish well on a sieve.
Step 11
Prepare the vegetables for the radish kimchi: thinly sliced radish (about 300g), a handful of chopped chives, 1/4 sliced onion, 1 sliced Korean green chili pepper, and 1/2 sliced red chili pepper.
Step 12
Place the drained radish in a large bowl. Add 1.5 tablespoons of gochugaru and gently mix it in to coat the radish with color.
Step 13
Now, add the remaining vegetables and all the seasoning ingredients to the bowl. The seasonings are: 0.5 Tbsp minced garlic, 1 tsp ginger powder, 0.5 Tbsp fish sauce, 0.5 Tbsp soy sauce (or tuna extract), 0.5 Tbsp maesil cheong, 0.5 Tbsp sugar, and 0.5 Tbsp toasted sesame seeds.
Step 14
Combine all the ingredients and mix well, massaging gently but firmly, to ensure the seasoning is evenly distributed. Avoid overmixing to maintain the radish’s crispiness.
Step 15
Let the prepared radish kimchi sit at room temperature for a while. This allows the flavors to meld beautifully and the color to deepen, enhancing its taste.
Step 16
Now for the last 30 minutes of boiling the bossam. Continue cooking on medium-low heat. After the initial 20 minutes on high heat, the broth will gradually reduce, and the pork will start to develop a beautiful color.
Step 17
You might wonder if such a simple preparation can yield delicious results, but the simmering process is now complete! This easy method truly delivers a rich and satisfying bossam.
Step 18
The boiled pork will have slightly shrunk in size and will have a tempting brown hue, thanks to the Makgeolli and soy sauce. It’s a visual treat, rivaling that of famous bossam restaurants!
Step 19
When slicing the bossam, aim for medium thickness – not too thin, not too thick. Gently sawing motion with the knife creates a beautifully uneven surface, enhancing the texture and allowing each bite to be juicy and flavorful.
Step 20
Arrange the sliced bossam attractively on a serving plate. Serving it warm makes it even more delightful.
Step 21
Add a few leaves of crisp butter lettuce to the plate. These make excellent wrappers for the bossam.
Step 22
There are many ways to add color and flavor to boiled pork, like using coffee, caramel, or soy sauce. Some recipes even include every part of the green onion. However, this Makgeolli bossam demonstrates how incredibly delicious and aromatic pork can be with simple ingredients. Today is the weekend! Why not try making this bossam this weekend and share it with your loved ones? You’re in for a truly exceptional culinary experience!
