Recipes

Bo-ssam Pork

Tender Korean boiled pork belly simmered with onion, ginger, garlic, doenjang, brown sugar, and hazelnut coffee for a rich, savory flavor.

Servings: 2
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

  • 1 pound [450 g] pork belly (or pork shoulder), rinsed and drained
  • 1 small onion [about 100 g], cut into quarters or sliced
  • 2 teaspoons [4 g] ginger, sliced thinly
  • 4 garlic cloves [about 12 g]
  • 2 teaspoons [10 g] Korean fermented soybean paste (doenjang)
  • 1 teaspoon [4 g] brown sugar
  • 1 teaspoon [2 g] instant hazelnut-flavored coffee
  • 3 1/3 cups [800 ml] water

Notes

  • The hazelnut coffee gives the pork its signature color and a deeper savory aroma.
  • Let the pork cool before slicing so it stays neat and juicy.
  • Serve with cabbage, lettuce, kimchi, or rice if you want a simple meal.

Instructions

  1. Add the pork, onion, ginger, garlic, doenjang, brown sugar, instant hazelnut coffee, and water to a large pot. Cover and cook for about 35 minutes over medium-high heat.

  2. When the pot comes to a vigorous boil, turn the pork over with a wooden spoon or tongs.

  3. After about 35 minutes of boiling, turn the heat down to low and cook for another 10 minutes, or until the pork is tender.

  4. Remove the cooked pork and let it cool for 10 minutes before serving or slicing.