Korean · Pork

Bossam

Name: Bossam
Cuisine: Korean
Ingredients: 1 kg Boneless pork belly; 200 g Onion; 6 cloves Garlic; 30 g Fresh ginger; 40 g Doenjang; 400 g Daikon radish; 12 g Gochugaru; 30 ml Rice vinegar; 15 g Sugar; 4 g Salt; 250 g Lettuce leaves; 80 g Ssamjang; 300 g Short-grain rice; 2.6 litres Water

Servings

Ingredients

Boneless pork belly1 kg
Onion200 g
Garlic6 cloves
Fresh ginger30 g
Doenjang40 g
Daikon radish400 g
Gochugaru12 g
Rice vinegar30 ml
Sugar15 g
Salt4 g
Lettuce leaves250 g
Ssamjang80 g
Short-grain rice300 g
Water2 ⅔ litres

Original recipe serves about 4.

Method

1
Put the pork belly in a pot with the water, quartered onion, smashed garlic, sliced ginger and doenjang. Bring to a boil, skim, then cover partially and simmer gently for 75–90 minutes, until tender and at least 71°C.
2
Meanwhile, cut the radish into fine matchsticks. Mix with the gochugaru, vinegar, sugar and salt, then refrigerate for at least 30 minutes.
3
Cook the rinsed rice in 600 ml water taken from the measured quantity before starting the pork, using the remaining 2 litres for the pork. Bring the rice to a boil, cover and cook on low for 15 minutes, then rest for 10 minutes.
4
Rest the cooked pork for 10 minutes and slice thinly. Arrange with washed lettuce leaves, the radish salad, ssamjang and rice. Divide into four portions and wrap pork, rice and condiments in the lettuce.

Recipe source: TheMealDB