[Photo and video by Park Sae-jin / Foodstyling by Jeong Goo-Jeong]
Bossam is a traditional Korean way to cook pork. Shoulder, foreleg or belly meat is recommended. Doenjang (Korean bean paste), a can of beer, and a coffee mix (or a tablespoon of coffee) are used to remove the distinctive smell of pork.
The Korean pork dish is normally served with Ssamjang, a sauce made of Doenjang and Gochujang (traditional hot chili paste) but it's also great with garlic sauce. Bossam suits nicely as a meal or a side dish for wine parties.
Ingredients
- 1 kilograms (2.2 pounds) of pork
- A can of beer
- A tablespoon of Doenjang or Japanese miso)
- Five to six cloves of garlic finely diced or grounded
- Ten whole black peppers
- A tablespoon of honey
- 1/4 cup of water
- A bag of coffee mix or a tablespoon of coffee
- A spring onion cut into lengths of 3~4 centimeters (about an inch)
- A tablespoon of butter
Cooking directions
- Pour water into a pot (just enough to have pork submerged)
- Add a tablespoon of Doenjang or miso, stir well to have it dissolved
- Place pork inside pot
- Empty a can of beer into pot
- Add pieces of spring onion
- Add a bag of instant coffee or a tablespoon of coffee
- Bring to a boil, close lid and cook on weak heat for an hour
- Fry diced or ground garlic until it turns brown
- Add a tablespoon of honey
- Add 1/4 cup of water
- Add a tablespoon of butter
- Heat for one minute, stir well
- Remove garlic sauce from heat
- Cut pork into 2 centimeter (0.7 inch) slices
Serving directions
- Serve onto a dish with garlic sauce
Aju News Park Sae-jin = swatchsjp@ajunews.com
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