The Ultimate Pork Jowl Bossam with Refreshing Radish Salad
Melt-in-Your-Mouth Tender Pork Jowl Bossam Paired with a Crunchy, Sweet & Tangy Radish Salad
Pork jowl, known as ‘hangjeongsal’ in Korean, is a prized cut due to its beautiful marbling of lean meat and fat. This creates a wonderfully tender and juicy texture without any dryness, offering a slightly crisp bite that makes it perfect for preparing bossam (boiled pork wraps).
Pork Jowl Bossam Ingredients
- Pork jowl (hangjeongsal) 500g (whole piece)
- Coarse salt 1 tsp
- Steak seasoning 1 Tbsp (for extra flavor!)
- Garlic cloves 3 (leave skins on)
- Ginger 1 small piece (thumb-sized)
- Dried chili seeds 1 tsp (for a subtle heat)
- Green onion 1 stalk (large piece)
Radish Pickling Ingredients
- Radish 400g (about 1/3 of a medium radish)
- Coarse salt 1 Tbsp
- Oligosaccharide or corn syrup 3 Tbsp (for sweetness and shine)
Sweet & Spicy Radish Salad Seasoning
- Sugar 2 tsp
- Plum extract 2 Tbsp (enhances umami!)
- Gochugaru (Korean chili flakes) 2 Tbsp (for color and spice)
- Minced garlic 2 tsp
- Fish sauce (anchovy) 1.5 Tbsp (for savory depth)
- Toasted sesame seeds 1 tsp (for nutty finish)
- Radish 400g (about 1/3 of a medium radish)
- Coarse salt 1 Tbsp
- Oligosaccharide or corn syrup 3 Tbsp (for sweetness and shine)
Sweet & Spicy Radish Salad Seasoning
- Sugar 2 tsp
- Plum extract 2 Tbsp (enhances umami!)
- Gochugaru (Korean chili flakes) 2 Tbsp (for color and spice)
- Minced garlic 2 tsp
- Fish sauce (anchovy) 1.5 Tbsp (for savory depth)
- Toasted sesame seeds 1 tsp (for nutty finish)
Cooking Instructions
Step 1
Start with a whole piece of pork jowl, about 500g. If you have time, rinsing it under cold water to remove any blood can result in a cleaner tasting bossam.
Step 2
In a deep pot, add enough water to generously cover the pork jowl. Toss in the aromatics: green onion, ginger, whole garlic cloves, dried chili seeds for a hint of spice, steak seasoning, and coarse salt. This fragrant broth will infuse the pork with delicious flavor.
Step 3
Once the water reaches a rolling boil, carefully lower the pork jowl into the pot. Cover with a lid, reduce the heat to medium-low, and simmer for about 20 to 30 minutes, depending on the thickness of the meat. To check for doneness, insert a skewer or fork; clear juices should run out.
Step 4
While the pork is cooking, prepare the radish salad. Julienne the 400g of radish into approximately 0.7cm thick strands. Place the shredded radish in a bowl, add 1 Tbsp of coarse salt and 3 Tbsp of oligosaccharide (or corn syrup), and toss well. Let it sit for about 15 minutes to lightly pickle. This step makes the radish extra crunchy and helps it absorb the dressing better.
Step 5
After pickling, firmly squeeze out as much liquid as possible from the julienned radish. It’s crucial to remove excess water to prevent the salad from becoming soggy and bland.
Step 6
To the squeezed radish, add 2 Tbsp of gochugaru (Korean chili flakes) first. Gently mix it in to evenly coat the radish strands with a vibrant red color.
Step 7
Now, add the remaining seasoning ingredients: 2 tsp sugar, 2 Tbsp plum extract, 2 tsp minced garlic, and 1.5 Tbsp fish sauce. Toss everything together until well combined. Finish with a sprinkle of toasted sesame seeds for a nutty aroma. Your refreshing radish salad is ready!
Step 8
Once the pork jowl has finished boiling for 20-30 minutes, resist the urge to take it out immediately! Keep the lid on and let it rest in the hot water (off the heat) for an additional 5 minutes. This resting period allows the juices to redistribute, resulting in incredibly moist and tender pork.
Step 9
Transfer the rested pork jowl to a cutting board. Slice it into pieces that are about 0.5cm to 1cm thick, according to your preference. Thicker slices offer more chew, while thinner slices are exceptionally tender.
Step 10
Serve the succulent pork jowl bossam alongside the crisp, sweet, and spicy radish salad. Enjoying a piece of pork with a bite of the salad creates a perfect harmony of flavors and textures that will delight your palate. Don’t forget to have some ssamjang (dipping paste) or salted shrimp on the side!
