Ingredients
Scale
For Suyuk (Pork cooked in flavored water)
- 2 lb. Pork belly, 2″ to 3″ thick, skin on/off
- 6 cups cold water, enough to cover the pork belly
- 10 cloves garlic, smashed
- 4 of 1/4” thin ginger slices
- 1/2 onion, quartered
- 1 tsp. salt
- 1 Tbs. Black peppercorn
- 1/2 cup rice wine
Must Bossam Assembling Side Dishes
- Bossam radish kimchi (Click here for the recipe)
- Salted shrimp dipping sauce, Saewoo-Jeot Jang (Click here for the recipe)
- Ssam Jang (Korean spicy bean paste dipping sauce)
Optional Bossam Assembling Side Dishes
- 1/4 Napa cabbage, salted with 1/4 cup kosher or flake sea salt for an hour, rinse thoroughly and drained (Click here for the recipe)
- Kimchi (Click here for the Recipe)
- Green lettuce leaves (for warp)
- Wild sesame leaves (for warp)
- Fresh wide rice noodles or thin tteok, rice cake (for wrap)
- Chive Salad (Click here for the recipe)
- Sliced garlic
- Sliced chili
- Cucumber sticks
- Carrot sticks
Instructions
Suyuk (Pork cooked in flavored water)
- Add all ingredients in a large pot; bring it to a boil. Reduce heat to medium and simmer for 40 minutes. Make sure you don’t over-cook pork belly for juicy and tender Suyuk!
- Remove pork belly from cooking broth. Let it rest for 10 minutes before cutting/serving. Here is the traditional Suyuk cooking process; if you want to go further with me, keep reading next!
- Heat a large skillet over high heat. When the pan is screaming hot, add Suyuk; sear 2 sides as quickly as possible but nice golden brown.
- Let it rest for 10 minutes before cutting/serving. Cut thin or thick slices for your preference right before serving. Serve warm with your choice of side dishes down below.
How to Serve
- Serve bossam with boiled and sliced meat, 2 sauces, radish bossam kimchi, and a couple of wrapping options. Try different warping options and vegetables to find your best combination and make your own! Have fun in your kitchen!
Notes
If your meat is thiner than 2”, shorten the cooking time 10 minutes per 1/2”.